These are SERIOUSLY amazing. My husband even loved them!
* Key to this is that you soak and sprout your buckwheat first (takes two days or so.....super easy. Soak for 8 hrs, drain. Then rinse and drain twice a day for two days or until you have a "tail" on the sprout.) If you have not sprouted before just google it there are heaps of instructions on it and it's super easy....plus it tripples the nutritional value of the buckwheat.... Once the sprouts are as long as you prefer (your preference), you can dehydrate them in the oven on the lowest setting with the door cracked open (or a dehydrator if you are super special and have one!!)
2 Cups soaked, sprouted, and dehydrated buckwheat
1/2 Cup raisins, chopped (or you can add dried cranberries)
1/2 Cup raw sunflower seeds
1/2 Cup raw pumpkin seeds
6 Tbsp agave nectar (or maple syrup)
3 Tbsp ground flax seed
1 tsp cinnamon
1 tsp vanilla
2 Tbsp coconut oil
Mix all ingredients together and press down in a baking pan (I used baking paper under it, but I don't think you have to). Cover and refridgerate for a few hours until set. You can cut these to whatever size you like and keep them in the fridge or freezer.
Kilojoules for medium square = 869kj (packed full of healthy energy!!)
*Now, I did not have any coconut oil on hand so I used melted butter. This worked fine, but the bars did not stick well together (they were a bit too easy to break a part). Because of this, I used them on top of vanilla yogurt and it was a treat to die for!! SERIOUSLY amazing......Next time I will try with the coconut oil and see if it sticks together better.