Banana & Tahini Buckwheat Clusters
I'm a total sucker for smoothie toppings. A smoothie just isn't complete without a sprinkle of something special.
I like a bit of crunch, something I can actually chew. Chewing, interestingly, actually helps you digest the smoothie more efficiently also. BONUS! How you ask?
Chewing obviously breaks your food into smaller particles that are more easily digested by your gut, which is then able to absorb nutrients from the food particles as they pass through.
But more importantly, when you chew, you stimulate the production of saliva, which contains digestive enzymes. The more you chew, therefore, the easier you're making it on the rest of your digestive tract to do its job! These super easy buckwheat clusters are the perfect addition to your smoothie, but also just delicious by the handful. I'll often dip into my jar in the afternoon with a cuppa.
They pair well with your favourite plant milk and some chopped banana or fresh berries.If you're keen to get the most nutrient bang for your buck, then try soaking the groats in water to activate them first before draining them and making the clusters. You'll just need to cook the clusters longer to get that perfect crunch.
The easiest tastiest crunchy clusters to eat by themselves with milk and chopped fruit, by the handful as a snack or as a topper for your favourite smoothie!
Ingredients:
3 cups buckwheat goats
2 medium bananas
1 Tbsp tahini
1 tsp cinnamon
2 Tbsp maple syrup
Directions:
Preheat oven to 160 degrees and line a baking tray with baking paper.
In a small bowl place bananas, tahini and maple syrup. Blend until creamy with an immersion blender or mash well with a fork (you don't want clumps of banana!).
In a larger bowl, place buckwheat and cinnamon and combine. Add liquid ingredients to buckwheat and stir well.
Spoon mixture out onto baking tray ensuring the buckwheat are in a single layer (you want it as flat as possible for faster cooking).
Transfer to the oven for 25 minutes. Remove at this time and gently break the tray up into clusters. Return to the oven for a further 5-10 minutes, watching that it doesn't over cook.Once ready, the clusters will be dry and not soggy. Once left to cool they will crisp up beautifully.
Remove from the oven once cooked and leave to cool. Once totally cool, transfer into an airtight glass jar and keep in the pantry. Sprinkle on your favourite smoothie or simply grab a handful as a snack.
