A super simple & yum Brekkie element to go with your Coyo & Berries & Nut Butters & Flaxseed!



1 Cup Red Quinoa

2 Cups Coconut Flakes / Desiccated

2 Cups Sprouted Buckwheat

1tsp Cinnamon

1tsp Ground Ginger


  • Whack the oven to 180oC
  • Rinse the Quinoa under cold water & add to a pan with 1 cup cold water & bring to the boil
  • Reduce to a simmer for 12 minutes, drain & place on a roasting tray. Spread evenly, cover with Cinnamon / Ginger & bake for 15 Minutes, remove, mix in the Coconut flakes & bake for another 8/10 minutes (stirring at least once to ensure the Coconut doesn’t burn)
  • Once toasted add in the Buckwheat and store in a cool dry place for 2 weeks to have on your Yoghurt / Acai bowl / Porridge