So tasty and so easy to make!!!
~ Vegan & Wheat-Free ~
Photo: by Mandy Hengeveld
Ingredients:
3/4 cup Buckwheat grouts, pre-soaked in 1 1/2 cups water overnight in the fridge
1 1/2 cups Dates, soaked in 1 cup warm water for 10 minutes, then drained
1/4 cup Pumpkin seeds
1/4 cup Sliced almonds
1/4 cup Sunflower seeds
2 tsp Vanilla
1 1/2 tsp Cinnamon
3/4 cups Rolled oats
1/2 cup Dried cranberries, unsweetened
Dash Himalayan salt
Pre-soak buckwheat in the fridge the night before you want to make your bars.
Drain and rinse your soaked buckwheat grouts. Using a 8-12 cup food processor add buckwheat and dates and pulse until minced. Then add pumpkin seeds, sliced almonds and sunflower seeds and pulse again until seeds are chopped into small bits. Add vanilla, cinnamon and rolled oats and pulse again until mixed. Add dried cranberries and salt and pulse again for a few seconds until evenly combined. Line a 7.5 x 11 inch or 9 x 9 inch pyrex dish or something similar with parchment paper. Pour mixture into dish and press down very, very firmly to compress mixture evenly (Note: if you don't press down mixture hard enough your bars will not hold together well). Place in freezer for at least 4 hours. Remove and cut into bars or squares.
Store in air tight container in fridge or freezer for up to 2 months.
Enjoy!
Makes about 12 bars
Prep & Making times:
Prep time: ~ 12 hours - to soak buckwheat
Make time: ~ 25 minutes, plus 4 hours freezer time
Total time ~ 16 hrs 25 minutes, (soaking time 12hrs can be done the night before)
Love the Power of Food:
Buckwheat
This lovely little seed is a perfect protein source as it contains all essential amino acids. It is also packed with amazing health promoting nutrients containing two flavonoids: quercetin and rutin. These flavonoids assist with the function of vitamin C and also have been linked to lowering the risk for heart disease.
Comments