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Vanilla Crackle

Nutritional Information

Vanilla Crackle is a favourite with children and makes a good lunch box snack. It’s great for adult’s lunchboxes too! Buckwheat is a mineral rich, naturally gluten free seed; it contains concentrated amounts of phosphorus and manganese, both of which are essential for bone growth and repair. Buckwheat is also high in fibre, supporting digestion and helping to keep blood sugar levels even. Makes around 28-30 slices and is freezer-friendly.

This recipe is from my Sweet Food Story cookbook.

Tip: Buckwheat can either be purchased as raw or dehydrated. Raw buckwheat will have a slightly green colour and have a hard texture. Dehydrated buckwheat will have a light brown colour and a crunchy texture. To dehydrate raw buckwheat simply place the buckwheat in a single layer on a baking tray and bake at 120°C for 30–40 minutes, toss buckwheat every 15 minutes.


  • 1 cup dehydrated buckwheat groats
  • 1 cup currants
  • 1 cup shredded coconut
  • 3/4 cup coconut oil, melted
  • 3 tablespoons maple syrup
  • 1 teaspoon vanilla paste
  • Pinch of salt


  1. Combine all ingredients in a bowl and stir well with a wooden spoon.
  2. Line a slice tin with greaseproof paper. Spread mixture evenly into the tin and press down firmly.
  3. Refrigerate to set, then cut into small squares. Refrigerate until ready to serve.

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