1cuppuffed buckwheat(you can substitute puffed quinoa, puffed millet, puffed sorghum or puffed rice)
1cupfinely shredded coconut
⅓cupextra virgin olive oil
½cupmaple syrup(you can substitute honey)
2tbspsmooth natural peanut butter
Preheat the oven to 160C (320F) and line a large baking tray with baking paper.
Combine rolled oats, puffed buckwheat, buckwheat groats, pumpkin seeds, cacao powder and a pinch of salt. Keep the coconut separate for now.
In a separate bowl, whisk together the olive oil, maple syrup, peanut butter and vanilla extract.
Add the dry ingredients to the wet mixture and combine thoroughly. Spread across the baking tray and bake for 12 minutes.
Remove the tray carefully from the oven and add in the shredded coconut, toss to combine. Return to the oven and bake for another 12-15 minutes, checking the edges aren’t burning. Remove and allow to cool and harden before storing in an airtight container.
*Nutrition Facts are slightly off for this recipe - sorry! The software that I use didn't have puffed buckwheat available so I had to calculate using puffed rice.
Have you made this recipe?I love seeing your creations! Take a photo and then tag me @moniquecormacknutrition on Instagram!