1. Preheat the oven to 180 degrees celsius / 350 degrees fahrenheit and line a baking tray with baking paper.

2. Mix all ingredients in a large bowl (1 & ½ cups coconut flakes, ½ cup slivered almonds, ¼ cup sunflower seeds, ¼ cup buckwheat seeds, ¼ cup rice malt syrup) Making sure the syrup is evenly spread throughout.

3. Using a tablespoon, gently scoop the mixture up into a messy ball and place cluster onto the baking paper. *Initially the mixture will not stick together perfectly, but try to scoop the mixture as neatly as possible. Once they cook they will become more firm.

4. Bake for 10 minutes, or until the clusters begin to golden.

5. Let them rest for 10 minutes, or until they have cooled down, before removing them from the tray. Keep in an airtight container at room temperature.

Calories: 210kcal / 880kJ
Protein: 2g
Carbohydrates: 13g
Fat: 17g

Ve – Vegan
DF – Dairy Free
GF – Gluten Free
NF – Nut Free Option, swap slivered almonds for pumpkin seeds

Reduces cholesterol + Antioxidants

As seeds are essentially in the stage prior to evolving into larger plants, they contain high nutrition profiles for such small servings. Sunflower kernels are a great source of B vitamins. This includes niacin, folic acid, thiamin (B1), pyridoxine (B6) and riboflavin. Each of these vitamins play different roles in your body which help with building DNA, reducing LDL-cholesterol, converting glucose into energy, improving vision and skin health, just to name a few! The almonds in this recipe also help to lower bad cholesterol levels, due to their antioxidant content that helps to deactivate the oxidation of this cholesterol. Research shows the antioxidants from this nut may also help reduce inflammation, the aging process and disease such as cancer. Not bad for a simple sweet treat!