For the last few weeks I have been avoiding sugars, particularly fructose, because I felt my body just needed a bit of a break. I have now started to introduce some small amounts of sweetness back into my diet and this was one of the first things I made. It is not at all overly sweet as it uses only a small amount of rice malt syrup - which is fructose free!
- 1 cup buckwheat groats (to sprout you can soak covered overnight and then drain and rinse)
- 2 cups gluten-free oats
- 1 cup roughly chopped nuts (I used hazelnuts and almonds)
- 1/4 cup sunflower seeds
- 2 tsp ground cinnamon
- 1/4 cup coconut oil, melted
- 2 1/2 tbs rice malt syrup
- Mix all the dry ingredients together
- In a small saucepan on low heat melt the coconut oil.
- Add the rice malt syrup to the coconut oil and stir for another minute to allow the syrup to soften.
- Pour the wet mixture over the dry and stir until well combined.
- Lay out on a tray lined with baking paper.
- Bake in a 150 degree Celsius oven for approximately 20 minutes or until golden brown (I often leave mine in a bit longer as I like it a bit darker but its totally up to personal preference). Also make sure to stir it at least a couple of times when it is baking to ensure the top layer doesn't burn.
- Allow to cool completely and then store in an airtight container for up to 3-4 weeks.
Sugar is so prevalent in everything we eat today, and can be hidden in unsuspecting foods such as tomato sauce. I felt like my body was in need of a bit of a break and I have definitely felt my mood and skin benefit! However, when I do bake sweet foods I find rice malt syrup to be a great alternative to refined sugars as it isn't overly sweet and it 100% fructose-free.