B o b ’s R e d M i l l
I n s ta g ram : @bobsredmill
8
MYTHRIVEMAG.COM
| bobsredmill.com
INGREDIENTS
METHOD
1 cup Bob’s Red Mill Organic Buckwheat Groats 2 cups Bob’s Red Mill Gluten Free Organic Rolled Oats ½ cup coconut flakes 1 cup sliced almonds ¼ cup sunflower seeds ¼ cup pumpkin seeds 2 tbsp sesame seeds 1 cup maple syrup ¼ cup coconut oil ½ tsp ground cinnamon ½ tsp salt 1 tsp vanilla extract ¼ tsp almond extract (optional) 1 cup dried cranberries
Preheat oven to 300°F. Line a baking sheet with parchment paper. In a large bowl, combine buckwheat, oats, nuts and seeds. In a small saucepan, combine maple syrup, coconut oil, cinnamon and salt. Bring to a boil and hold at a steady boil for 2 minutes. Remove from heat and add vanilla extract and almond extract, if desired. Pour syrup over buckwheat mixture and mix well to coat. Spread on prepared baking sheet in an even layer. Bake until browned and crispy, about 30 minutes, stirring every 10 minutes. Cool completely on baking sheet. Break into clumps and add dried cranberries. Makes 18 servings.
