By Megan Taslaman – naturopath
Ingredients 1/2 cup raw unhulled buckwheat 2 cups rolled oats 3/4 cup quinoa flakes 1/3 cup chopped macadamia nuts 1/4 cup pepitas 2 Tbs. sunflower seeds 1/2 cup shredded coconut 1 Tbs. chia seeds 3 tsp. ground cinnamon 2 tsp. ground ginger 1 tsp. ground cumin 1 tsp. cumin seeds 1 Tbs. melted virgin coconut oil 2 Tbs. Tahini 1/2 cup brown rice malt syrup 2 Tbs. cocoa butter
Method Preheat oven to 160 degrees C. Grease 20 x 30 slice tin and line with baking paper. Mix all dry ingredients first then add the melted cocoa butter, coconut oil and tahini. Then add the rice syrup and mix well. Press evenly into the tin and bake for 30 minutes. Once cooked, slice whilst in the tin, and then allow to cool. Store in the fridge. * Health tip* this is a great mid-morning or afternoon snack to get you through to the next meal. Highly nutritious and packed with protein, minerals and healthy fats.