Line a large baking sheet with baking paper. Put the oats and buckwheat onto the baking paper and toast in the oven for around 10 minutes – keep an eye out so they don’t burn. Remove from the oven and place to one side.
In a mixing bowl, whisk the tahini, maple syrup, vanilla extract, coconut oil, zest of the orange, 2 tbsp of orange juice, mixed spice, cacao powder and salt. This will form a gloopyish mixture.
Add the oats and buckwheat to the mixing bowl, followed by the coconut flakes, sesame seeds and mulberries. Make sure everything is coated well.
Spread the mixture back onto the baking sheet.
Place in the oven and bake for 25 minutes or until a deep golden brown. Stir and flip half way through – depending on your oven, this may take slightly more or slightly less.
Once you’ve removed it from the oven, add the cacao nibs and stir. Allow to cool before then removing from the tray and transferring to a jar to store for up to 2 weeks.
1 Comment
This looks amazing!
Is your cup the same size as an American cup?