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



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)

#breakfast #glutenfree #familyfood #recipes

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