150g (1 cup) oat flakes
30g buckwheat or rice, puffed
100g almonds, blanched and in sticks
80g (1/3 cup) coconut oil
80g (1/3 cup) agave syrup
50g almond butter
60g (1/4 cup) gingerbread
each one pinch vanilla, cinnamon, salt, cloves, nutmeg, cilantro, cardamom
In a mixing bowl mix together oat flakes, buckwheat and almonds. Melt coconut oil and add agave syrup and almond butter. Give gingerbread into freezing bag and crush it with a rolling pin into pieces. Mix cereals with cookie pieces and spread all on a sheet with baking paper. Bake for 10 minutes upper-/lower heat at 160°C (320° F). Then stir up and bake again for 8-10 minutes until it smells delicious and gleams golden.
Have a lot of fun with trying out this recipe!