Making things like Buckwheat Crunch(ies) in advance means you never have to put up with a boring salad or plain bowl of porridge or a smoothie without toppings or go hungry at snack time again.
Easy to make and can carry just about any flavour - give them a go, you won't regret it.
75g buckwheat groats
1tbsp ground spice or dried herb of choice
1tsp coconut oil (for ‘sweet’) or extra virgin olive oil (for savoury)
- The night before: place the buckwheat in a bowl, cover with water before covering with a tea towel or cling film. Set aside to soak overnight.
- The next day: Preheat your oven to 140C. Drain and rinse the buckwheat and pat dry with a clean tea towel.
- Melt the coconut oil in a baking tray in the oven (no need to do this if using olive oil). Once the oil has melted, remove the baking tray before adding the buckwheat and spreading to an even layer, tossing in the oil as you go. Add your spice of choice and bake for 40-50minutes, or until completely dry and crisp.
- Allow to cool completely before transferring to an airtight container, ready to use when needed.