Vanilla Toasted Buckwheat & Seeds
I love this little recipe. It’s so unbelievably simple and yet the result is such a joy. I always have a Kilner jar of these to hand, ready to add a little crunch to any breakfast bowl, healthier pudding, or just to enjoy as a little sweet hit on their own.
So little and quick, I tend to make a batch when the oven is already on for some other purpose.
The recipe is a simple ratio of 12 tablespoons of seeds to 1-2 spoons of honey or maple syrup, so use whatever combination of nuts, seeds and/or toasted buckwheat you like best or simply what is to hand. My batches are different each time. 1 spoon of sweetener and you’ll have a crispier end product, 2 and they’ll be sweeter, of course (!), but not quite so crisp.
- 4 tablespoons pumpkin seeds
- 4 tablespoons sunflower seeds
- 4 tablespoons toasted buckwheat (kasha)
- 1-2 tablespoons of runny honey or maple syrup
- ½ teaspoon vanilla extract
- pinch flakey sea salt
- Have a square of parchment or greaseproof paper handy, ready to catch the seeds as soon as they are caramelised.
- Toast the larger seeds in a hot oven for 5 minutes, just until you hear them pop. This enhances their beautiful nutty flavour. If you are using smaller seeds like sesame seeds, only toast these for the final few minutes, or simply in a dry pan.
- Place a medium/large frying pan on a moderate heat and tip in all the seeds and buckwheat (there’s no need to pre-toast the buckwheat as it’s already been roasted).
- Add the honey or maple syrup; interestingly, maple syrup will give a crispier finish to the toasted seeds, I prefer honey but it never quite caramelizes to the same extent I find.
- ‘Stir-fry’ the seeds, as it were, add the vanilla and the sea salt, and cook for 4-5 minutes.
- They are ready when the water content in the honey or maple syrup has evaporated, and the base of the pan is looking dry again.
- Tip onto a square of parchment paper and allow to cool completely before storing in a kilner jar where they’ll last for up to 2 weeks.