March 30, 2016 / Leave a Comment
1 cup buckwheat
1 cup cashews, roughly chopped
1 cup pumpkin seeds
juice of 1 lemon
3 cups gluten free oats
1 cup dried apricots, chopped
2 teaspoons cinnamon
1 teaspoon nutmeg
1/2 cup maple syrup
1/2 cup organic unrefined coconut oil
In a large bowl combine buckwheat, cashews, pumpkin seeds, and lemon juice. Cover
with filtered water and allow to soak overnight.
Strain and rinse soaked nut mixture. In a
large mixing bowl, combine nut mixture,
oats, apricots, cinnamon, nutmeg, maple
syrup, and coconut oil. Stir well to combine.
Spread on a rimmed baking sheet lined with a
silicone mat. Bake at 350º for 40 to 50 minutes,
stirring well every 10 minutes.