Honey, cashew and buckwheat crunch

November 02, 2021

Honey-cashew-and-buckwheat-crunch-from-two-busy-bees-honey

Honey, cashew and buckwheat crunch

INGREDIENTS

  • ½ CUP (100G) BUCKWHEAT
  • ½ CUP (80G) SUNFLOWER SEEDS
  • 1 CUP (150G) CASHEWS, CHOPPED
  • 2 TEASPOONS CARAWAY SEEDS
  • ⅓ CUP (55G) DRIED CRANBERRIES (THE RECIPE ORIGINALLY SAID SULTANAS BUT I'VE SWAPPED THEM OUT FOR CRANBERRIES) 
  • ½ TEASPOON SEA SALT FLAKES
  • ½ TEASPOON CRACKED BLACK PEPPER
  • 2 TEASPOONS EXTRA VIRGIN OLIVE OIL
  • 2 TABLESPOONS TWO BUSY BEES HONEY HONEY

METHOD

  1. Preheat oven to 180°C (350°F). Place the buckwheat, sunflower seeds, cashew, caraway, dried cranberries, salt, pepper, oil and honey in a large bowl and stir well to combine. 
  2. Place on a large baking tray lined with non-stick baking paper and cook, stirring halfway, for 15 minutes or until golden brown and crisp.
  3. Set aside to cool completely. 

    Makes 2½ cups

    Recipe and recipe image created by Donna Hay 




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