Lotus Buckwheat-Crunch & Caramel Sundae


1 cup Lotus Organic Buckwheat Kernals
4 tbsp Lotus Buttermilk Powder
2 pinches Lotus Fine Celtic Sea Salt
1 can Global Organic Coconut Cream
4 tbsp Global Organic Maple Syrup
2 tbsp almond butter


  1. In a large bowl, combine the buckwheat with 2 tbsp of the maple syrup and a pinch of Celtic salt, mix well. Spread onto a baking tray and bake in a medium oven for 10 minutes or until crunch. Cool.
  2. Meanwhile in small pot mix together the buttermilk powder, coconut cream, 2 tbsp of maple syrup, 2 tbsp of almond butter and a pinch of Celtic salt. Warm until the coconut cream melts and everything is well mixed. Set aside to cool.
  3. In a tall glass scoop in your favorite ice-cream. Pour over warm or cold coconut caramel sauce and sprinkle on buckwheat crunch.