cacao buckwheat crackles
- ¼ cup (25g) cacao or cocoa powder
- ½ cup (175g) honey
- 1 teaspoon vanilla bean paste
- ⅓ cup (80ml) melted coconut oil
- 2 tablespoons tahini
- 1 cup (15g) puffed brown rice
- ¾ cup (150g) buckwheat+
- 1 cup (80g) flaked almonds, toasted
- ½ cup (40g) shredded coconut
- 2 tablespoons white chia seeds
- Place the cacao, honey, vanilla, coconut oil and tahini in a medium saucepan over low heat. Cook, stirring, for 3 minutes or until melted. Add the puffed rice, buckwheat, almond, coconut and chia seeds. Stir well to combine.
- Place ¼ cupfuls of the mixture on 2 large baking trays lined with non-stick baking paper, pressing slightly to flatten into rounds. Place in the freezer for 30 minutes to set. Serve.
Makes 12
+ Buckwheat is the seed of a plant related to rhubarb. Loved for its wholesome benefits and nutty flavour, the little pyramid-shaped kernels are light brown or green in colour. Buy raw buckwheat in the health food aisle of most supermarkets and at health food stores.
TIPS:
Keep these crackles in the fridge or freezer in an airtight container for up to 2 weeks.
Photography: William Meppem
© DONNA HAY GROUP
