Posted by Nicole Frain on Jun 15, 2017
Preheat oven to 180°C and line one baking tray and one brownie tray with baking paper.
Place almonds and pepitas in a food processor and blitz until mixture forms small chunks. Place in a mixing bowl with buckwheat groats, shredded coconut, almond meal and ⅓ of melted coconut oil. Mix to combine.
Spread the nut mix evenly over baking tray. Place in the oven and cook for 15-20 minutes, tossing the mixture after 10 minutes.
Once crispy and golden brown, remove nut mix from the oven and pour back into the mixing bowl.
Melt together remaining coconut oil, nut butter and rice malt syrup over a low heat on the stove.
Pour over toasted nut mix. Add cinnamon, vanilla essence, salt, and Earth Protein and mix well.
Firmly press the mixture in to prepared brownie tray. Place in the fridge or freezer to set for at least one hour or preferably overnight.
Remove from fridge and cut into slices to serve. We served as ten large breakfast bars, but you can cut to any size.