• 200g raw buckwheat
  • 160g almonds, chopped
  • 200g pumpkin seeds
  • 100g pine nuts
  • 1 tbsp lemon juice
  • 35g sesame seeds
  • 45g chia seeds
  • 65g dried cranberries, chopped
  • 50g organic apricots
  • 1 tsp ground ginger
  • 125ml maple syrup
  • 2 tbsp coconut oil, melted
  • Nut milk, coconut yoghurt and blueberries, to serve


  1. Place the buckwheat, almonds, pumpkin seeds and lemon juice in a medium bowl, cover with water and refrigerate overnight. Preheat oven to 150°C Drain the buckwheat mixture and rinse thoroughly.
  2. Place in a large bowl with the sesame seeds, chia seeds, cranberries, ginger, maple syrup and coconut oil. Toss to combine and spread evenly over 2 baking trays lined with non-stick baking paper.
  3. Bake, stirring occasionally, for 45–50 minutes or until golden and crisp. Break into pieces and store in an airtight container until ready to use.
  4. Serve with the milk or yoghurt and blueberries.