Add oil, maple syrup and salt to a bowl and whisk to combine.
Toss in buckwheat and walnuts and stir to coat.
Evenly spread ingredients on a baking sheet.
Bake for 15 minutes.
Remove from the oven and stir in the fresh rosemary.
Return to oven and cook for 3-5 minutes (rosemary should be crisp but not burnt. If using dried rosemary, cook for just 1-2 minutes)
Remove and let cool to room temperature.
Recipe Notes
Serving size: 2 tablespoonsClick here to see your WW PersonalPoints for this recipe and track it in the WW app or site.5*SmartPoints (Green plan)5*SmartPoints (Blue plan)3*SmartPoints (Purple plan)3*PointsPlus (Old plan)
Nutrition Facts
Rosemary Buckwheat Crunch
Amount Per Serving (2 tablespoons)
Calories 106Calories from Fat 61
% Daily Value*
Fat 6.8g10%
Carbohydrates 10.1g3%
Fiber 1.9g8%
Protein 2.8g6%
* Percent Daily Values are based on a 2000 calorie diet.