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Banana Buckwheat Clusters

  • September 7, 2015
  • By Carly Neave
Gluten-free Buckwheat Clusters
I remember as a kid eating a cereal called “crunchy nut clusters”. Full to the brim of sugar (as most cereals are) but crunchy, sweet and delicious! Now that I know what’s actually in them – I wouldn’t dream of having them for breakfast, a snack or anything else but that doesn’t take away from the fond memories!

I wanted to recreate the taste of the yummy clusters and turn them into something myself, and anyone else could happily have day-to-day, guilt-free. Buckwheat has become one of my new favourite things to eat because it’s so easy to throw into dishes/yoghurts/salads to add texture and it’s great to use in granolas and snack bars.  Also, despite the name, it’s actually a fruit seed and contains no wheat at all therefore it’s completely gluten-free!

Gluten-free Buckwheat Clusters

You can store the buckwheat clusters in the fridge for up to a week (if they don’t get eaten sooner!) and because each cluster is so full of crunchy banana yummyness, you only need a small handful to completely change your morning breakfast into a healthy gluten-free bowl! As the buckwheat clusters contain sunflower and pumpkin seeds, you’re also getting your morning dose of essential fatty acids, zinc, magnesium, other essential vitamins and minerals that will keep you feeling full and energised throughout the morning. Pumpkin seeds have another secret benefit – they contain an amino acid called Tryptophan which your body converts into Serotonin ( The “feel good” hormone)  to Melatonin AKA “The sleep hormone”. So if you’re having trouble sleeping, go for a healthy gluten-free snack of these banana buckwheat clusters a few hours before bed to help your body get a restful night sleep.

Enjoy!

Gluten-free Buckwheat Clusters

Banana Buckwheat Clusters
 
Prep time
Cook time
Total time
 
Banana Buckwheat Clusters
Author:
Recipe type: Breakfast
Serves: 4 large servings
Ingredients
  • 2 ripe bananas
  • 1 tsp vanilla extract
  • ⅛ cup sunflower seeds
  • ¼ cup pumpkin seeds
  • 1 cup activated buckwheat
  • 1 tsp cinnamon
  • 1 tbs coconut oil
Optional
  • 1 tsp coconut palm sugar for extra sweetness!
Instructions
  1. Pre-heat the oven to 150℃
  2. Mash the bananas in a bowl with the back of a fork or whisk.
  3. Add all the other ingredients to the bowl and mix well.
  4. Sprinkle the coconut oil over the bottom of your oven tray to grease it.
  5. Add the mixture to the tray and even it out making a circular shape. For the first half of the cooking you want the mixture to be together but ensure it is a thin layer.
  6. Bake the banana clusters for 15 minutes and then remove from the oven.
  7. Carefully break up the pieces using a spoon, moving them away from each other so they cook all around.
  8. Place back into the oven for a further 15 minutes or until golden brown.
  9. *Important! Leave to cool for at least 30 minutes before eating.
  10. Store in the fridge for extra crunch!

 

By Carly Neave, September 7, 2015 Hello and welcome! I'm Carly, originally from London but currently enjoying a little adventure in Dubai. A travel and wellness blogger exploring the world one step at a time. Think fabulous food at undiscovered gems, unique destinations, skin care obsessions and so much more. This is my life, I hope you enjoy the ride!
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Carly Neave

Hello and welcome! I'm Carly, originally from London but currently enjoying a little adventure in Dubai. A travel and wellness blogger exploring the world one step at a time. Think fabulous food at undiscovered gems, unique destinations, skin care obsessions and so much more. This is my life, I hope you enjoy the ride!

About Me
Hi, I'm Carly!
A travel and wellness blogger exploring the world one step at a time. Think fabulous food at undiscovered gems, unique destinations, skin care obsessions and so much more. This is my life, I hope you enjoy the ride!
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