Buckwheat Crackles

Straight from the Snack Pack, these Buckwheat Crackles are super simple to make. There’s no cooking required at all! Lower in calories but high in nutrients, these crackles are great to pack for lunch or share with friends. They’re sure to be a crowd pleaser!

Makes 9


1 Tbsp honey
1 Tbsp coconut oil 
3 Tbsp almond butter
1 pack buckwheat crackle mix*


  1. Prepare 9 cupcake cases.
  2. Make wet mix. In a small pot on low heat, gently warm honey and coconut oil for about 1 minute, until liquid and combined. Alternatively, warm in microwave in a microwave-safe bowl for about 30 seconds. Add nut butter and mix to form a paste.
  3. Combine mixtures. Add buckwheat crackle mix to a medium bowl and add wet mix. Mix to combine.
  4. Set cakes. Press mixture into prepared cupcake cases and press into a thin layer, about 1cm, using damp hands or the back of a spoon. Place in freezer for at least 2 hours to set.

Store in an air-tight container in fridge or freezer. These are best kept chilled.

*Buckwheat Crackle Mix

2/3 cup toasted buckwheat groats (kasha) 
1/3 cup coconut thread
1/3 cup sunflower seeds 
1/3 cup chopped apricots 
1/2 tsp vanilla powder (RSF)

Nutritional Info 
Energy (kJ): 623
Energy (Cal): 149
Carbohydrate (g): 14.6
Protein (g): 3.8
Fat (g): 8.8
Saturated Fat (g): 3.5
Sugars (g): 5.2

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