This naturally sweetened brittle adds a gorgeous element of texture to this beautiful bowl of berries. Buckwheat is a great source of fibre and antioxidants, and we love its distinctive crunch. We have used brown rice syrup here for its low GI index, but you can substitute maple syrup if you like.
Any extra buckwheat crunch keeps well in an airtight container for up to two weeks.
Time: 25 minutes
1 teaspoon coconut sugar
1 tablespoon brown rice syrup
2 tablespoons buckwheat groats
2 tablespoons flaked almonds
2 tablespoons coconut flakes
2 tablespoons sunflower seeds
Small handful each of fresh raspberries and strawberries
4 spoonfuls of coconut yoghurt
50g dark chocolate, melted
Preheat your oven to 180°C. Line a small baking tray with parchment paper and set aside.
Place the coconut sugar and brown rice syrup in a small saucepan and place over a low heat for 1 - 2 minutes, just until the coconut sugar has melted and the brown rice syrup has loosened. (Brown rice syrup is quite thick so heating it first allows for easier stirring).
Place the buckwheat groats, flaked almonds, coconut flakes and sunflower seeds in a medium bowl. Pour over the melted brown rice syrup and stir until all of the mix has been evenly coated.
Tip out onto your prepared baking tray and place in the oven for 20 minutes, by which time it should have turned golden brown. Remove and allow to cool completely.
Spoon some coconut yoghurt on the base of two small bowls. Place some berries on the side and scatter over some buckwheat crunch. Drizzle with melted chocolate and enjoy immediately.
Still hungry? Try Deliciously Ella's Bircher Muesli Bowl.