Richard decided to reduce/eliminate gluten and dairy from his diet a couple of weeks ago, so these simple buckwheat bars have made a regular appearance in place of the oaty bars I usually make him for lunches.
They are incredibly simple and fill even the hungriest of 6″4 daddies in the house!
Gluten, dairy, refined sugar (unless chocolate chunks used) and egg free, vegan.
3/4 cup coconut oil
1/2 cup dates
1/2 cup almonds (activated if possible)
2 Tbs coconut cream (optional)
1 tsp vanilla
1/2 tsp cinnamon
1/4 cup raw cacao
2 cups buckwheat flakes
1. Process ingredients except buckwheat until it is combined (like cookie dough consistency).
2. Add buckwheat flakes and about 1/2 cup of any of the optional ingredients.
3. Set in a square cake tin in the fridge, then turn out and cut into bars. Store in the fridge or freezer (freezer is best if you are taking them to work etc, as they will hold their shape).
x Aunty Bee