Pre heat the oven to 170C. Line a baking tray with silpat or baking paper.
In a large bowl, combine the buckwheat groats, almonds, popped amaranth and sunflower seeds.
In another bowl, combine the coconut oil, almond butter, honey, cinnamon powder, and vanilla extract.
Stir wet mixture into dry ingredients until the dry ingredients are well coated.
Spread this in an even layer onto prepared baking tray.
Bake for 15 minutes, carefully turn it over. Give it another 15 minutes, watch this carefully, it can burn quite fast ( this is experience talking!). The mixture should be a golden brown, it does harden further on cooling.
Let cool completely before storing in an airtight jar.