Pre-heat the oven to 400°F, gas mark 6, 200°C (180°C fan-assisted).
Line a baking tray with baking paper or a My Relationship with Food silicone baking mat.
Place the buckwheat onto the baking tray, spreading evenly and place into the preheated oven for 12 minutes, remove the tray after the first 6 minutes, give a gentle stir, then continue to cook for a further 6 minutes to ensure even toasting. Keep an eye on the tray to make sure the edges don’t burn!
Once the grains are toasted, remove the tray from the oven and set aside to cool and turn the oven temperature down to 350°F, gas mark 4, 180°C (160°C fan-assisted).
Add the tahini paste, agave (or syrup or honey) and coconut oil to a medium saucepan and place it over a gentle heat, stirring with a wooden spoon or spatula until everything is melted and well combined. Remove from the heat and stir in the vanilla bean paste or seeds and sea salt.
Add the pecan halves and seed mix to the cooled, toasted tray of buckwheat and mix thoroughly then pour over the melted tahini & syrup mix over the dry ingredients and combine, ensuing that everything is thoroughly combined
Place back in the oven for 20 minutes, removing after the first 10 minutes to toss and ensure even baking before flattening out the mixture with the back of a spoon and putting back into the oven for the final 10 minutes.
Remove from the oven once baked, scatter over the remaining seeds mix and leave to cool.
Once completely cold, break up into clusters and store in a glass, Kilner style jar (or similar container) with a tight-fitting lid.
I do hope that you will give this recipe a go and, if you do, then please don’t forget to share photos of your creations with me – either via email firstname.lastname@example.org OR on Instagram where you can find me @myrelationshipwithfood - I would love to see them!