Cook: 1 hour

Serves: 350 grams

This is the best way I know of to use up odds and ends of packets and nuts and seeds, especially those that have gone a little soft. It also makes delicious use of an egg white. The buckwheat isn’t essential, but it adds a lovely depth of flavour and crunch. Enjoy as a rich chocolate-scented breakfast cereal or a crunchy topping for ice cream and/or cooked fruit.

Method:

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Ingredients

Name: Salted cocoa, tahini and buckwheat crunch
Prep time: 5 min
Cook time: 1 min
Yield: 350 grams
Ingredients: 3 tbsp buckwheat (or mixed seeds) 100g porridge oats (rolled oats) 60g mixed seeds 60g mixed nuts, roughly chopped (not too small) 40g soft light brown sugar 15g cocoa powder A good pinch of fine sea salt 80g honey 2 tsp tahini 2 tsp olive oil 1 egg white A handful of dried fruit, chopped if large (optional)

3 tbsp buckwheat (or mixed seeds)

100g porridge oats (rolled oats)

60g mixed seeds

60g mixed nuts, roughly chopped (not too small)

40g soft light brown sugar

15g cocoa powder

A good pinch of fine sea salt

80g honey

2 tsp tahini

2 tsp olive oil

1 egg white

A handful of dried fruit, chopped if large (optional)