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. Enjoy xx RECIPE: INGREDIENTS 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 METHOD 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) #breakfast #glutenfree #familyfood #recipes