I love the crunch and the subtle sweetness of this muesli. It is a lovely way to start the day and pairs nicely with natural yoghurt alone or with a little fresh fruit added. It is very easy, stores well and is gluten free. I was recently given a bottle of Manuka Honey that I used however any type of honey would be fine. You could also substitute whatever dried fruit or nuts you have on hand to make your own version. The options really are endless.

Please note: This is addictive. Between the kids and i we nibbled on this all day. So much so that I ended up making a second batch. It will be a great addition to the boys lunch boxes this week.

To Prepare Buckwheat:

1/2 cup raw buckwheat, rinsed
3/4 cups water

Bring water to boil in a medium saucepan over the stop top
Rinse the buckwheat kernels by placing them in a sieve and running tap water over them for 30 seconds
When water is boiling add the buckwheat to the water and reduce immediately to a simmer
Place the lid on the saucepan and cook down for 15 mins

Grains benefit greatly from being allowed to steam in their pot after cooking. To do this remove them from the stove top after cooking and leave to rest for approximately 10 mins with the lid in place. Then fluff and serve or use as you wish.



Manuka Honey Buckwheat Muesli
Makes approximately 2 cups

1 1/2 cups cooked buckwheat
2 Tbs Manuka Honey
1/2 cup whole pecans
1/4 cup sultanas
1/4 cup goji berries
1/4 cup shredded coconut
1/4 cup sunflower seeds
2 tsp vanilla extract

Preheat oven to 140 degrees celcius
Place all the ingredients in a bowl and mix well to combine
Spread the mixture over a flat baking tray lined with glad bake
Cook for 50 mins turning regularly to ensure even toasting
Allow to cool then store in an air tight container for up to a week