I love buckwheat in both raw and cooked form, and in both sweet and savoury dishes. In my opinion, you really can’t go wrong. It’s such an underused food in the cooking world, which is a shame because it’s packed with nutrients.
Buckwheat fits into many special diets as well, such as those avoiding gluten or grains. Surprisingly, it is not a grain, but a seed, and is a relative to rhubarb. And, despite it’s name, does not actually contain any wheat at all. As for nutrients, buckwheat is a great source of magnesium, B6, zinc, iron and fibre, to name a few.
I’ve made many different versions of these bars over the years, just throwing together random ingredients from my kitchen into a bowl with buckwheat. One good thing about starting this blog is that it’s encouraging me to write things down. There’s been so many times I’ve made something, inhaled it immediately and never thought of it again. But now, I’ll be able to repeat my creations, and improve upon them, which is exactly what I did with these bars.
I like that these bars, even though being kept in the freezer, are still a little gooey, and they don’t turn rock hard and hurt your teeth when biting into them straight from the freezer. The best way I can think to describe them is like a cold rice krispie square. Maybe that doesn’t sound so good….but these are pretty damn delicious, I swear.
- 1 cup Buckwheat Groats soak overnight
- ½ cup Dark Chocolate Chunks I dice up a dark chocolate bar and measure
- ¼ cup Almond Butter
- ¼ cup Raw Sunflower Seeds
- ¼ cup Raw Almonds roughly chopped
- ¼ cup Rice Syrup
- ⅛ cup Coconut Oil
- ⅛ cup Coconut Sugar
- 1 tsp Vanilla
- ½ tsp Salt
Begin by soaking your buckwheat in water in a bowl overnight. In the morning, strain into a colander and give it a really good rinse with warm water, moving your hand through the buckwheat to get it all rinsed. It will be really slimy at first until it’s all rinsed.
(Optional)You can leave it in the strainer to sprout it for a day or more if you wish. If you choose to do that, leave it in the strainer and rinse it with water two or three times throughout the day.
Melt 1/8 cup of coconut oil(this is the measurement before it’s melted), in a pan or double boiler.
Combine all dry ingredients in a bowl and mix thoroughly. Add the rice syrup and coconut oil and stir. Once completely mixed, pour into a loaf pan lined with parchment paper. Place in the freezer for 2-3 hours or until firm. Remove, cut into squares and store in a sealed container and place back in the freezer.