An easy healthy gluten free buckwheat toasted muesli recipe made with coconut and seeds for lots of crunch and flavour. Dairy free and refined sugar free!
Preheat oven to 150 C and line a large baking tray (or two small trays) with baking paper.
In a large bowl, combine the buckwheat, coconut, seeds, cinnamon and salt.
In a small pan melt together the coconut oil, rice malt syrup and vanilla so it's really nice and runny, then remove from the heat. Pour the liquid over the dry mixture and combine thoroughly so all the dry ingredients are well coated.
Spread the mixture evenly out across the baking tray. Bake for approximately 25 minutes, turning the mixture over gently, about every 7-10 minutes, to avoid burning around the edges.
Remove from the oven and allow to cool completely; the muesli will crisp up a lot as it cools down.
Store in an airtight container (it should last about 1 month). You can also add a handful of your favourite dried fruit to the mixture after it has been cooked, if you like.
*If you don’t have buckwheat flakes or would like to try something else, you can also use rolled oats or quinoa flakes instead. If I’m out of buckwheat flakes I quite often just use gluten-free rolled oats instead.
**You can use honey, coconut syrup or maple syrup in this recipe if you prefer. I really like rice malt syrup in this recipe because of its more mild sweetness (and I prefer my muesli not to be too sweet-tasting); keep in mind that if you use a different product it will affect the flavour as I find the other liquid sweeteners to impart more sweetness than rice malt.