vietnamese salad
- Preheat oven to 170 C.
- Measure out the nuts and place each one seperately into a food proccesor. Grind each type of nut seperately into small pieces.
- In a mixing bowl, add the oats, buckwheat, broken nuts, coconut, chia seeds, salt, and cocoa powder. Stir to combine.
- In a small bowl add the melted coconut oil, maple syrup and vanilla until well combined. Pour over the dry ingredients and stir well.
- Spread the mixture evenly onto a baking sheet (or more baking sheets if making a larger batch) and bake for 20-22 minutes (or until fragrant and deep golden brown), stirring a bit near the halfway point to ensure even baking.
- Let cool completely. Then add chocolate (optional). Place in a container that has an air-tight seal, and it should keep for a few weeks. Or store in the freezer up to 1 month or longer.
Ingredients
- 270 g buckwheat
- 175 g otas
- 70 g hazelnuts
- 55 g walnuts
- 20 g shredded coconut
- 25 g chia seeds
- 35 g cacao powder
- 2 g salt
- 50 ml maple syrup
- 50 ml coconut oil
- 16 ml vanilla
Optional
- Dried Strawberries,
- Dried Goji Berries,
- Dried Blueberries,
- Cashew Butter.
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