Rosemary Buckwheat Crunch
Rosemary, maple, and roasted nut crunch make a winning combination. If you're a fan of cereal or granola, give this gluten free recipe a try.
Servings: 8
Ingredients
- 1-1/4 cups buckwheat groats
- 1/2 cups walnuts, chopped
- 1 tablespoon canola oil, or other neutral-flavored oil
- 2 tablespoons pure maple syrup
- 1/2 teaspoon salt (Kosher preferred)
- 1/4 cup fresh rosemary leaves, tough stems removed and roughly chopped (or 2 tablespoons dried)
Instructions
- Preheat oven to 325F degrees.
- 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.
Notes
Serving size: 2 tablespoons
Click 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
Serving: 2tablespoons | Calories: 106kcal | Carbohydrates: 10.1g | Protein: 2.8g | Fat: 6.8g | Fiber: 1.9g