Hi folks. This is a remix of the Nina Bar recipe from a while back. I've had a lot of positive feedback on the Raspberry Buckwheat Pancakes and figured I'd find a recipe or two to work some buckwheat into.* I've also recently ended my love affair with Agave nectar. (Sniff.) I won't get into the details, you can google "What's wrong with agave" and find plenty of information for yourself. The short of it is that I live in Canada where maple syrup is free flowing, less processed, and higher in minerals. Also, as the gods would have it, agave is actually higher in fructose than high-fructose corn syrup (what?!) which contributes weight gain and blah blah blah. So, here's a slightly tweaked Nina Bar for you, gluten free, vegan, and tasty as can be. Enjoy!
2 cups gluten free oats
½ cup flax seed meal
½ cup buckwheat flour
½ t salt
2 tsp cinnamon
1 tsp ginger
1/2 cup maple syrup
4 Tbsp coconut oil
1 t vanilla
¼ cup sunflower seed butter (cheaper than almond butter, healthier than peanut butter)
½ cup unsweetened soy milk
1 cup dried fruit: 3/4 cup unsweetened dried cranberries / 1/4 cup raisins
½ cup pumpkin seeds
- Preheat the oven to 350 degrees. Lightly oil a 9X9 baking pan.
- In a large bowl, mix together the dry ingredients: kamut, flax, buckwheat, and spices.
- For ease of measuring, add all of the liquid ingredients into a 2 cup liquid measuring cup, along with the sunflower seed butter, and mix well.
- Pour wet ingredients into dry and mix until incorporated, then fold in your additions; seeds, dried fruits.
- Bake for 20 to 25 minutes - until the bars begin to turn golden at the edges.
- Cool, turn out, and cut.
- Save in an airtight container for up to a week, or throw a few in the freezer. Makes approximately 10 bars.
* Hind Sight Note: I originally posted this recipe as gluten free while using kamut flakes. It was then brought to my attention that kamut isn't gluten free at all! I don't know what I was thinking. So - don't use kamut flakes if you're gluten intolerant! (But then, you probably already knew that.) If you're good with gluten, however, give kamut flakes a shot in place of the oats as they add a nice crunch.