I needed something to break up my regular eggs and veggie breakfast and I’ve found just the thing. I fact the first batch was such a hit it only lasted 3 days. Bugger! now I have to make some more. Just as well its easy.

Anyway I’m sure you’ll enjoy it as much as I did.

GLUTEN FREE, MAKES 14 SERVINGS

Ingredients:

1 cup whole raw almonds

½ cup walnut halves or pieces

½ cup gluten free rolled oats

½ cup raw buckwheat grouts

1/3 cup dried cranberries

1/3 cup raisins

½ cup pumpkins seeds

¼ cup sunflower seeds

1/3 cup shredded coconut

2 tsp ground cinnamon

¼ tsp fine sea salt

¼ cup pure maple syrup or rice syrup

¼ cup melted coconut oil

2 tsp pure vanilla extract

Method:

Preheat oven to 140 C. Line a large baking sheet with baking paper.

Process ½ the almonds into a fine meal. Transfer into a bowl. Process the remaining almonds and all the walnuts until roughly chopped. Combine mixture with almond meal.

Add oats, buckwheat, dried fruit, coconut, pumpkin and sunflower seeds, cinnamon and salt into the bowl. Mix to combine.

Add the maple or rice syrup, melted coconut oil, and vanilla to the bowl and stir until thoroughly combined.

Spread the mixture onto the baking sheet and press down to compact slightly. Bake for 20 mins, then rotate the pan and bake for a further 20 mins, or until lightly golden on the bottom and firm to the touch.

Cool for 1 hour and break into clusters.

Download the pdf here