Toasted Buckwheat Granola
Preheat the oven to 175°C. Line a large baking sheet with baking paper.
Place the buckwheat, almonds, cashews, sunflower seeds, chia seeds and coconut flakes in a large bowl.
In a small sauce pan melt together the maple syrup and coconut oil. Once melted stir in the vanilla and a pinch of salt remove from the heat and pour the mixture over the buckwheat mix and mix well.
Spread evenly over the roasting tray (you may need two). Bake for 25-30 minutes, stirring 1 to 2 times throughout cooking. Allow to cool completely before serving.
Into the blender, add the acai powder, coconut milk, berries, bananas, mango and dates. Blend until completely smooth. Pour the smoothie into bowls.
Top with granola, sliced banana, berries, cacao nibs, cashew butter, flower and sliced mango.