- 3 cups buckwheat groats
- 1 cup oat flour (or another course flour or meal; coconut flour, almond meal, etc.)
- 1/4 cup tahini
- 1/4 cup coconut oil
- 1/3 cup maple syrup
- 2 Tbsp cacao powder
- dash of salt
I didn't have any flour at home so I ground up one cup of rolled oats in my nutribullet. Easy peasy. Nut pulps from making nut milk would also work well in this recipe if you had them leftover. Preheat oven to 350 degrees F.
Combine tahini, coconut oil, maple, cacao, and salt in a small sauce pan and heat just enough to combine. Mix buckwheat and flour or meal of your choice in a mixing bowl. Pour wet mixture over dry mixture and toss until evenly coated.
Spread onto cookie sheet, about a 1/2 in thick. Bake for 15 minutes. Remove from the oven and let cool completely. This step (the cooling step) is important because this is when it sticks together to form irresistible little clusters.
Now you can break it into clusters and start snacking! Or just put it in an airtight container and save it for breakfast, but I highly suggest testing some out, immediately :)
Breakfast this morning was a mango strawberry and spirulina smoothie bowl with chunky chocolate buckwheat granola, banana slices, and hemp seeds. It's a mouthful! In more ways than one!