
Serves: 2Prep Time: 5 minutesCook Time: 5 minutesTotal Time: 10 minutes
Ingredients
½ cup organic buckwheat (dry, soaked overnight and drained, see Chef’s Notes)
2 Tbsps slivered almonds
2 Tbsps pumpkin seeds
1 Tbsp flax meal
1 Tbsp chia seeds
1 Tbsp hemp seeds
¼ cup dried cranberries (unsulfured, naturally sweetened)
1 tsp ground cinnamon
Directions
After soaking the buckwheat, drain and rinse it thoroughly as buckwheat can get slimy after soaking.
Heat a large stovetop pan over medium heat and add the buckwheat, toasting for 5–7 minutes and stirring often, until the buckwheat is lightly golden brown.
Add the buckwheat and remaining ingredients to a 16-ounce mason jar. Shake to combine.
Store in the refrigerator for up to 7 days. See Chef’s Notes for ideas on how to use it.
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