Buckwheat Bars for Busy Brains

The last part of second semester has already taken on. I am thrilled to be following some amazing courses and somehow the spring is making everything a little more light and manageable! Still long days inside a classroom does require something (besides coffee) to keep my mind clear and set. I somehow also tend to get really hungry when spending a long day at uni, and my lunchbox is often huge but still not always sufficient. Something I really like to add is a little sweet, energy filled treat to look forward to when the day seems endless and the coffee not strong enough. So a few weeks ago when last module knocked on the door I whipped up this batch of chunky granola bars. Not too sweet. Definitely not light, but just perfect for that 3 o’clock cup of coffee and the last lecture of the day.

Buckwheat Bars - A tasty love story

It is not a secret that I have a crush on ‘bars’ (the edible kinds) and I have made many different versions, here, here and here. But these are more of a snack and less of a sweet treat, which I think is just perfect for a busy brain. They are as always very easy to whip up, and you can alter them in various ways, allowing you to clean out your pantry and make them whenever you feel like it. So use this recipe as a base, and go crazy adding different things. Cranberries, nuts, chocolate, spices, grains etc. all of these will work and just make it exciting to make fun new variation and not get tired of the same old granola bar.

Buckwheat Bars - A tasty love story

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Buckwheat snack bars
Makes 18 bars

2 very ripe bananas
2 organic eggs
8 large soft date (approx. 100 g)
2 Tbsp nut butter
1 cup rolled oats, or other flakes (2,5 dl)
1/2 cup whole buckwheat (1,25 dl)
1/2 cup seeds (I used pumpkin & sunflower seeds) – (1,25 dl)
50 g nuts (I used hazel)
Zest from 1/2 organic orange (optional)
1/4 tsp cardamom
1/2 tsp ground vanilla
A generous pinch of salt

Preheat oven to 175ºC/ 350ºF. In a large bowl combine dates, bananas, eggs and nut butter – use an immersion blender to mix it all up OR mash bananas and dates with a fork and mix it thoroughly with the egg and nut butter.
Add the remaining ingredients and stir well to combine. Line a baking pan, use whatever you have on hand, as long as the bars do not get too thick, they should be around 2-3 cm in thickness. Bake the cake for 20-25 min until golden. Set a side to cool completely before cutting the cake into bars. Keep in an airtight container in the fridge for up to a week or more. They freeze well too.

Buckwheat Bars - A tasty love story