This maple crunch breakfast is my cereal alternative. It contains anti-inflammatory properties, good fats, has a good protein content, and just a small amount of natural sugar- completely unlike the majority of commercial breakfast products.
A little prep at the start of the week and you will always have a healthy, super quick or on-the-go option for the week. The crunch and touch sweetness is always a crowd pleaser.
Serve with milk or yoghurt of your choice and some fresh or frozen organic berries.
2 cups puffed buckwheat
1 cup coconut flakes
1 and ½ cups nuts and seeds: I use pecans, pumpkin seeds and sunflower seeds
¼ cup melted coconut oil
⅓ cup pure maple syrup
1 tbsp cinnamon
1 tbsp vanilla extract
½ tsp sea salt
Preheat oven to 150 C
Combine the buckwheat, coconut, nuts, seeds, cinnamon and salt in a large bowl
In a small bowl, whisk together the coconut oil, maple syrup and vanilla
Pour the syrup over the dry mix and toss so all the dry ingredients are coated.
On a large lined baking tray, spread the mixture out evenly.
Bake for around 25 minutes, turning the mixture over gently, about every 7-10 minutes, to avoid burning around the edges- every oven varies so keep your eye on it!
Remove from the oven and allow to cool completely; as the mixture cools it will become lovely and crunchy.
Once it has completely cooled, you can keep in an airtight container. It should keep for up to a month... but in our house it is usually gone within the week...!
Serves 10 (½ cup portions)