Buckwheat Crunchies

OVERNIGHT SOAKING ALERT

Eating sustainably does require a little bit of forward planning from time to time.

So here is the first of three make ahead breakfast toppers that are great shelf fillers for healthy, vegan breakfasts on the go.

Chai-spiced buckwheat crunches are a delicious alternative to granola and a low sugar snack.

Pre-soaking the buckwheat begins the sprouting process, making it much easier to digest.

40 mins + 24 hr soaking | serves 6 | mega ease 

Ingredients

3 chai tea bags 
200g buckwheat, well rinsed 
1 tsp ground cardamom seeds (about 4 pods) 
¼ tsp ground ginger 

1 tsp ground cinnamon
30g raw cocoa powder
2 tbsp syrup – rice malt/maple/agave
60g coconut oil, melted
1 tbsp tahini

Method

Brew the tea bags in 300ml of boiling water. Pour the tea with the tea bags over the buckwheat in a big bowl and add more boiling water if needed to completely cover the buckwheat. Cover the bowl and leave overnight to soak.

Next day, drain and rinse the buckwheat, discarding the tea bags.

Get thy oven to 180°C / gas 4 and line 2 baking sheets with greaseproof paper.

With the buckwheat back in the big bowl, stir in the rest of the ingredients, mixing until it’s all coated. Spread the mixture thinly over the baking sheets and pop in the oven for 20-30mins until crisp, stirring occasionally so it doesn’t dry out around the edges or burn.

Remove from the oven and leave to cool completely before storing in an airtight container. Will stay fresh for 4 weeks.

Source: Christine Bailey, award winning nutritional therapist.

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