The alarm rings frequently while preparing this cereal, so it’s handy to make while you’re already in the kitchen, washing up or what not. The staggered roasting times prevent the oily nuts from burning.
- Preheat oven to 325 degrees F (175 degrees C).
- Collect ingredients.
- 2 cups raw buckwheat kernels
- 1/2 cup of raw unsalted pepitas (raw pumpkin seeds).
- 1/2 cup of raw unsalted sunflower seeds.
- 1/2 cup of slivered almonds.
- 1/2 cup of raw unsalted macadamia nuts, chopped.
- 2 Tbl of coconut flakes
- 1 cup bran straws.
- Spread 2 cups buckwheat out in a thin layer over
a baking pan. - Sprinkle 1Tbs of olive oil over the grains.
- Roast for five minutes.
- Add pepitas (raw pumpkin seeds). Stir. Roast for five minutes.
- Add sunflower seeds. Stir. Roast for five minutes.
- Add slivered almonds. Stir. Roast for five minutes.
- Add chopped macadamia nuts. Stir. Roast for five minutes.
- Add coconut flakes and bran straws. Stir. Roast for five minutes.
Cool on the stove top. Store in a sealed container. Serve with milk or keffir, and berries. Consume over the next several weeks – the roasted nuts won’t stay fresh forever.