Ingredients:
- 300g gluten free oats
- 200g desiccated coconut
- 175g buckwheat
- Handful mixed seeds - (chia seeds / pumpkin seeds / sunflower seeds)
- 200ml honey
- 5 tbsp coconut oil
- 1 tbsp vanilla essence
- Dash of cinnamon
- Pinch Himalayan Pink Salt
Method:
- Place the oats, coconut, seeds, buckwheat on an oven tray (or two of them) and toast in the oven for 15-20 mins until mixture is golden.
- Melt coconut oil with honey, and add salt & vanilla essence
- Add this to dry ingredients
- Ensure the oat mixture is well coated with the coconut oil / honey mixture
- Spoon mixture into a lined baking tin, ensuring it is tightly packed.
- Place in freezer x 45-60 minutes.
- Slice into bite size pieces.
- Keep in the fridge for optimal texture.
