Place the buckwheat, oats, polenta, flax seeds, salt and vanilla powder (not the extract if you are using that) in a blender and blend until you have a 'flour'. If you don't have a blender use a handheld chopper or a food processor and use ground flaxseeds.

Transfer the flour to a bowl (or keep in the food processor if using one) and add the melted coconut oil, honey, water and vanilla extract if you are using that

Lightly grease two baking trays then transfer the mixture between the two trays. It will be thick and sticky

Using the back of a tablespoon spread the mixture very thinly across the trays. You want it to be as thin as possible so that you get crunchy flakes

Don't worry about it looking good...after all you are going to break this up when cooked! Just try and make it smooth on top

Place it in a pre-heated oven at 160 degrees (140 degree fan oven, gas mark 3) for 25 minutes, then turn the oven off and leave the trays in the oven to cool

Once cooled, break the mixture into small pieces, add your optional extras and store in a jar or airtight container

Enjoy with milk for breakfast or as a snack any time of the day!