We love getting up knowing we have a delicious chocolatey breakfast waiting for us. This recipe tastes like a mixture of sugar puffs and coco pops, definitely childhood favourites for us! Feel free to play around with the ingredients – we like to change it up a lot! You can use oats, quinoa puffs, rice puffs etc..
Despite its name, buckwheat is not in any way related to wheat and is technically a seed, this is great news for coeliacs or those who are intolerant to gluten. They are also a good source of high quality protein that is easy on the digestive system. One of the most amazing things about it is its rich flavonoid content and specifically one called rutin. Rutin has been linked to lowering cholesterol and blood pressure so it’s excellent for your cardiovascular health. It’s also rich in fibre, magnesium and phosphorous….the list goes on! The nut butter, nuts and seeds add some healthy fats to your breakfast as well as a range of vitamins and minerals. You’ll also be getting a nice antioxidant hit from adding the cacao powder. We promise you the extra effort of making your own cereal is worth it!
- 60g buckwheat puffs
- 70g coconut oil
- 150g 100% peanut/almond butter
- 50g almond meal
- 50g cacao powder
- Handful of flaked almonds/pumpkin seeds/sunflower seeds
*Our favourite combo of toppings is chia seeds, milled linseed, almond butter and berries.
- Preheat the oven to 170°C.
- In a large pot, melt the coconut oil on a low heat and mix in the peanut butter and cacao powder.
- Next add in the almond meal and flaked almonds/seeds.
- Finally mix through the buckwheat puffs, coating them evenly.
- Pour the mixture into a large baking tray. Avoid using a metal tray as it burns a lot easier.
- Bake for 15-20 minutes, stirring every few minutes.
- Allow it to cool and store in an airtight container.