Chocolate, Almond and Toasted Buckwheat Bars
Granola bars are delicious, but they taste even better when they're homemade. This recipe goes great with a morning coffee, and also hits the spot for that mid-afternoon snack craving. These granola bars are not only super tasty, but also healthy and filling. It's easy to make variations on this recipe - try adding shredded coconut, dried fruit, hemp seeds, maca powder, toasted sesame seeds or quinoa, other toasted cereals, or switch up the nut butters. Just remember to keep the same proportions of dry and wet ingredients as in the original recipe. Buckwheat, also known as Japanese buckwheat or silverhull buckwheat, has a somewhat misleading name since it's not actually a type of wheat but a seed, which means that, like quinoa, it's gluten-free. It's got a delicious nutty flavour, and is highly nutritious, rich in both soluble fibre and antioxidants.
1 ⅔ cups PRANA organic hulled buckwheat
¾ cup PRANA organic raw European almonds
2 cups Organic Gluten Free Oat Flakes
¼ cup PRANA organic golden flax seeds or PRANA organic whole chia seeds, ground
½ cup PRANA organic raw cacao nibs or PRANA organic chocolate chunks, 70% cacao
½ cup PRANA organic cranberries, sweetened with apple juice
⅓ cup PRANA organic coconut oil
1 cup your choice of PRANA organic nut butter
⅓ cup maple syrup
1 pinch of sea salt
1 tsp vanilla extract
Preheat oven to 350°F (180°C).
Line a baking sheet with parchment paper. Spread buckwheat on sheet, then bake 10 to 15 minutes, until well toasted. Leave to cool a few minutes.
In a medium bowl, combine oats, buckwheat, almonds, ground flax or chia seeds, chocolate and dried cranberries.
In a small saucepan, mix coconut oil, nut butter and maple syrup, then heat several minutes on low until smooth and creamy. Add salt and vanilla.
Pour over dry ingredients and mix well.
Spread mixture onto a baking sheet covered with parchment paper and press down to a uniform thickness.
Chill at least 1 hour. Gently remove from pan and cut into bars.