VANILLA CHIP BUCKWHEAT BARS
SERVES 12 BARS
1 cup (180 g) buckwheat groats
2 cups (475 ml) water
2 cups (230 g) gluten-free rolled oats
1 cup (130 g) pitted dates
1/4 cup (60 ml) agave nectar
1 tsp. vanilla extract
1/2 tsp. salt
1 cup (160 g) vegan chocolate chips
1/2 cup (40 g) unsweetened shredded coconut
NUTRITIONAL VALUES
Calories: 205kcal
Fat: 5.3g (2.7g S.Fat)
Carbs: 37.2g
Protein: 5g
Sugar: 14.8g
Sodium: 104mg
METHOD
Preheat the oven to 350oF (180oC, or gas mark 4), and line a baking sheet with parchment paper.
Bring the buckwheat groats and water to a simmer in a small pot over medium-low heat. Cook the grains, uncovered, for 5 to 7 minutes, or until tender. Allow the buckwheat to cool for 10 minutes before combining it with the oats, dates, agave nectar, vanilla, and salt in a food processor. Pulse until the mixture is combined and the oats and dates are broken down slightly.
Fold in the chocolate chips and coconut until evenly combined, then press the mixture into a 9 x 12-inch (23 x 30 cm) rectangle that is 1/2-inch (1.25 cm) high. Without separating them, cut twelve 2.5 x 4-inch (6.25 x 10 cm) bars from the rectangle with a pizza cutter or knife.
Bake the bars for 30 minutes before flipping them and separating them at the perforations. Bake for 15 minutes, or until the edges begin to brown. Cool for 15 minutes before serving, or 45 minutes before transferring to a container with a moisture-absorbing packet.
Bring the buckwheat groats and water to a simmer in a small pot over medium-low heat. Cook the grains, uncovered, for 5 to 7 minutes, or until tender. Allow the buckwheat to cool for 10 minutes before combining it with the oats, dates, agave nectar, vanilla, and salt in a food processor. Pulse until the mixture is combined and the oats and dates are broken down slightly.
Fold in the chocolate chips and coconut until evenly combined, then press the mixture into a 9 x 12-inch (23 x 30 cm) rectangle that is 1/2-inch (1.25 cm) high. Without separating them, cut twelve 2.5 x 4-inch (6.25 x 10 cm) bars from the rectangle with a pizza cutter or knife.
Bake the bars for 30 minutes before flipping them and separating them at the perforations. Bake for 15 minutes, or until the edges begin to brown. Cool for 15 minutes before serving, or 45 minutes before transferring to a container with a moisture-absorbing packet.
RECIPE NOTES
To increase the protein content of this recipe, try adding a scoop of your favourite vegan protein powder!
