- 7
Ingredients
- Makes 7X5 pan
- 3 T coconut oil
- 3 T raw, unsalted almond butter (I like to use crunchy)
- 1/4 cup date syrup
- 1/2 cup sprouted buckwheat, dried (This gives a nice crunch to the bars)
- 1 t vanilla
- 1 t lucuma (opt.)
- pinch of sea salt
- 1 cup mixed nuts, seeds, raisins, cranberries ( I used 1/4 cup raisins, 1/4 cup dried cranberries sweetened with apple juice, 1/8 cup each almond slivers, sunflower seeds, pumpkin seeds, and chopped pecans).
Preparation
Step 1
In a double boiler, slowly melt the coconut oil and almond butter. Take off burner and add rest of ingredients. Place bars in 7x5 glass pan or muffin liners. Place in refrigerator for several hours until firm. Cut into bars and enjoy!
Sprouted buckwheat:
You can soak buckwheat for at least 30 minutes and then dry in a dehydrator or a warm oven. If you want to sprout the buckwheat, soak and rinse twice a day for a couple days until you see little sprouts, Then you can dry in your dehydrator or warm oven. I like to keep dried buckwheat on hand for different recipes. Just store in a container and they will last for a long time.
Date Syrup:
Makes 1.5 cups
1 cup dates, packed (We use Medjool)
1/4t pure stevia powder
3/4 cup water
Blend all ingredients until smooth. Store in refrigerator. If you want a little more sweetness, add a little bit more of the stevia powder.