Nut milk, coconut yoghurt and blueberries, to serve
Steps
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.
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.
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.