Preparation Time – 10 minutes

Cooking Time – 40 minutes

Servings – Approx. 10



  • 220g buckwheat groats
  • 20g milled Linwoods Organic Flaxseed
  • 60g coconut oil
  • 45g almond butter or peanut butter
  • 60g sunflower seeds or chopped almonds or a mixture
  • 80ml brown rice syrup**
  • 1 tsp vanilla extract
  • ½ tsp fine Pink Himalayan Rock Salt



  1. Preheat oven to 150C (300F).
  2. Mix together all ingredients in a large bowl.
  3. Lay out on a baking paper lined tray.
  4. Bake for 20 minutes. Flip the mixture without breaking it up too much. Bake for a further 20 minutes.
  5. Allow to cool on the tray. Break up a little and store in a seal tight jar or container for up to 3 weeks at room temperature out of direct sunlight.*



*This is just an estimate. 

**Brown rice syrup is key as it ensures the mixture is nice and sticky. You could use honey if you are not concerned about it being vegan friendly.