Buckwheat Muesli

Buckwheat Muesli

A healthy breakfast idea that is gluten free, dairy free and refined sugar free, created by our raw food chef Magalie and Amchara Gozo.



  • 80g buckwheat flakes
  • 70g rice flakes
  • 5 dried apricots
  • 40g pecan nuts, broken
  • 20g dried cranberries
  • 20g pumpkin seeds
  • 5 tsp. ground cinnamon
  • Maple syrup to taste
  • 1 tsp. vanilla powder.



  1. Pre-heat your oven to 180 Degrees Celsius.
  2. In a bowl, mix the buckwheat and rice flakes with the maple syrup, vanilla powder, pecan nuts and pumpkin seeds.
  3. Flatten the muesli on a baking sheet and bake for 30 minutes.
  4. Let it cool and add the dried apricots and the cranberries.
  5. Keep in a glass container for up to a week.



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