Ingredients:

• 1 cup oats
• 1 cup quinoa flakes
• 1/3 cup hazelnuts, roasted & skins removed
• 1 cup desiccated coconut
• 1/2 cup honey
• 1/4 cup coconut oil
• 1/3 buckwheat kernals
• 2 tbs raw cacao powder
• 2 tbs cacao nibs
• 1 scoop PranaON hazelnut protein powder
• 1 tsp vanilla essence

Method:

Preheat oven to 180 degrees.

Place all ingredients in large bowl, except for hazelnuts, and mix until combined.

Line a baking tray with baking paper.  Spread mixture in a thin layer over the tray.

Place in oven and bake for 15-20minutes until golden, stirring halfway.

While crunch is baking, place hazelnuts on baking tray lined with baking paper.  Place in oven for approximately 10 minutes until skins are beginning to crack.  Remove hazelnuts and allow to cool slightly before removing skins by rubbing with paper towel or a clean tea towel.

Remove crunch from oven and stir.

Place hazelnuts into a food processor and quickly blitz, or chop roughly with a knife.

Combine hazelnuts with crunch mixture.

Allow to cool and store in a glass tight container.

^For those local to the Lockyer Valley, I stock PranaON and Bare Blends protein supplements.  If you don’t have hazelnut, simply use cacao, or vanilla.