Buckwheat Bars
Buckwheat Bars for Busy Brains
Servings 18 bars
Calories 34kcal
Ingredients
- 2 very ripe bananas
- 2 organic eggs
- 8 large soft date
- 2 tbsp nut butter
- 1 cup rolled oats or other flakes
- ½ cup whole buckwheat
- ½ cup cup seeds I used pumpkin & sunflower seeds
- 50 g nuts I used hazel
- Zest from 1/2 organic orange optional
- ¼ tsp cardamom
- ½ tsp ground vanilla
- A generous pinch of salt
Instructions
- 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.
Nutrition
Calories: 34kcal | Carbohydrates: 4g | Protein: 1g | Fat: 2g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Sodium: 1mg | Potassium: 39mg | Fiber: 1g | Sugar: 0.1g | Vitamin A: 175IU | Vitamin C: 0.4mg | Calcium: 5mg | Iron: 0.3mg