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Crunch

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 crunch
My children LOVE this! It is simple, delicious and perfect for trail mixes, school lunch boxes, muesli’s, snacks and to add to ice creams (especially this one). It is also great to break up, pop into jars and give as gifts. Everyone we have shared it with has enjoyed it straight up and always requested more. I hope it works just as well at your place.


 
Crunch

  • 2 tablespoons hulled tahini
  • 2 tablespoons maple syrup
  • 1/2 teaspoon concentrated natural vanilla extract
  • 1 cup raw buckwheat, rinsed
  • sprinkle of salt
  1. Preheat your oven to 175°C or 350°F.
  2. Line a tray with baking paper.
  3. Place the tahini, maple and vanilla into a bowl and mix to combine.
  4. Add the buckwheat and mix to combine.
  5. Spread the buckwheat over your lined tray and sprinkle with salt.
  6. Bake for 25 – 30 minutes. Turning your tray half way through the cooking time.
  7. Remove from the oven and cool completely.
  8. Break. Eat. Enjoy.
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Crunch
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24 comments

Wendywoo November 17, 2015 - 8:31 am

Oh no, my buckwheat jar is empty! This looks delicious, nutritious, and simple to make. I must instruct my butler ( reader, I married him), to buy more buckwheat…ASAP!

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Bianca Slade November 25, 2015 - 7:59 am

Haha!! I hope you enjoy it, it is a favourite of Eamon’s. x

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Darren Sherman Nicole Abraham April 23, 2017 - 12:00 am

Hi I like to soak buckwheat overnight. Will that work for this recipe?
Thanks

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Wendywoo November 20, 2015 - 6:22 am

This is absolutely gorgeous! really quick and simple to chuck together and very, very tasty! My carer couldn’t find the vanilla, so we used cinnamon ( which I prefer anyway). It was quite a sticky mixture, so we cut a piece of baking parchment twice the size of my baking tray, dolloped the mixture on, folded the sides of the paper over it, and patted it down. It made for a lovely neat rectangle that cut into 12 tasty slices. I think this will become a regular treat! I might try a savoury version, using a little marmite (UK version of vegemite/yeast extract) with some rosemary or chilli flakes. Thank you so much, dear Bianca. I hope you are having a better day . Give my love to Elise! xx

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Nancy November 21, 2015 - 3:11 pm

Delish! I have never experimented wth buckwheat before so this was a great introduction!
Even though it is sweet i had to try some with the beautiful cheese we had on the fridge…??
(I love Wendywoo’s idea for a savory version ??)

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Wendywoo December 3, 2015 - 9:15 am

I made a savoury version, using 1 teaspoon of marmite( vegemite/ yeast extract) some dried rosemary and a pinch of chilli flakes. It was gorgeous…but very, very crumbly. Whether that was because it was wet ( I thinned the marmite down with water, probably best not to, as the rinsed buckwheat had retained more water), or because I didn’t mark it into slices straight away, I don’t know. The sweet recipe is FAB, and I think the stickiness of the honey/ maple syrup helps it set well. Mine is nice crumbled into salads, but I really wanted a cracker to eat with cheese!

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Bianca Slade December 9, 2015 - 8:47 pm

Oh that sounds so good!!! I will have to make a version to crumble into salads. LOVE IT! We have some other crackers on the site, have you seen those? Even the crispy crunchy ones that contain a small amount of cacao or cocoa are savoury. There is also the almond crackers, quick crackers, seeds crackers, I cannot recall what else but you could use any of those as a base and add whatever flavours you like. I hope this helps. xx

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MicheyMoo November 27, 2015 - 10:01 am

Oooh, this sounds delish – well almost. One of the things I discovered quite early in my GF/LF journey is that I dislike buckwheat!! I know, I know. It is awesome but it makes me gag, which is not a good thing!! Any recommendations on an alternative to buckwheat for this recipe?

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Bianca Slade December 9, 2015 - 8:33 pm

I have only made it this way sorry.

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Lyt Brinky November 29, 2015 - 6:15 pm

Thank you, this is absolutely delicious!

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Bianca Slade December 9, 2015 - 8:40 pm

Thank YOU! I really appreciate the feedback and I am glad you enjoyed it. x

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Tracy December 8, 2015 - 10:31 am

Bianca, This is my favourite. Such a healthy snack. Thank you.

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Bianca Slade December 9, 2015 - 8:53 pm

That is great to hear Tracy, thank YOU!

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Anna December 15, 2015 - 7:03 pm

This is the first recipe I’ve tried from your site (I hope to try more soon). It’s delicious and very moorish. Thanks very much for sharing the recipe.

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Bianca Slade December 24, 2015 - 10:29 am

Thank YOU!! I hope you find many more that you enjoy, be sure to let me know. x

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Crunch Jars ~ Wholefood Simply January 25, 2016 - 7:51 pm

[…] make these nut free use this recipe for the first layer and omit the almond butter in the middle […]

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Wendywoo January 25, 2016 - 11:23 pm

I LOVE this recipe- so quick, quiet and easy to mix, so delicious to eat! It’s a regular favourite in my house now- I stir everything up, then it either goes in the fridge until the next time the ovens on for a meal, or I scoot out of the way whilst a carer puts it into the (noisy) oven. We don’t even bother waiting to get the oven to temperature first, it’s a very amenable bake!

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Bianca Slade January 26, 2016 - 1:46 pm

Thank YOU!! I may have told you that this is Eamon’s all time favourite recipe. I just made up some Jars using it as the base, I called them Crunch Jars and he absolulty loves them! They are a quiet recipe. LOVE. x

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Wendywoo January 27, 2016 - 8:49 pm

Thank you, I love the Crunch Jars too.! xx

Reply
Choc Banana PB Jars ~ Wholefood Simply January 26, 2016 - 7:46 pm

[…] make these nut free use this recipe for the middle layer and omit the PB in the bottom […]

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Not Quite LCM Bars ~ Wholefood Simply January 30, 2016 - 8:08 am

[…] make this grain free use 2 cups of this recipe or puffed quinoa in place of the rice […]

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Travelling Vegan Snacks | She Plans Everything January 30, 2017 - 3:10 pm

[…] one of my favourite websites Wholefood Simply. It is super simple and delicious. You will love it. Click here for the recipe. Make sure you have a good look around while you’re […]

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Kellie Banyer June 19, 2017 - 8:26 am

Absolutely love this recipe. So quick, easy and delicious! I actually whipped it up before school to add to lunch boxes after realising the cupboard/fridge was a bit bare! ?

Reply
Crunch Jars ~ Wholefood Simply October 30, 2018 - 9:24 am

[…] two generous serves. *to make these nut free use this recipe for the first layer and omit the almond butter in the middle […]

Reply

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