Puffed Buckwheat Bars

Do you need a healthy treat idea that hits the spot and is rich in nutrients?

These puffed buckwheat bars have it all – taste, texture, chocolate and dense nutrition.  Who couldn’t love them?

Puffed buckwheat is basically buckwheat made into the equivalent of ‘rice crispies’, but a much more dense and nutritious whole food version.  Buckwheat is nutrient rich and a great option for those looking for alternatives due to allergies or simply variety in their cooking.  It has an earthy, nutty flavour which goes well in a range of recipes.  Buckwheat puffs are just another versatile way of using this wonderful nutrient rich seed (which doesn’t contain wheat by the way!)

If that wasn’t enough these bars also contain hemp which is high in Essential Fats, Vitamin E, Vitamin D and a source of Vitamin B2, Magnesium, Manganese, Zinc and source of Phosphorus and Iron!  Another wonder food in these bars in sunflower seed which is actually one of the  most nutrient dense seeds you can find – they are high in Thiamin (B1), Folate, Vitamin E, Copper and a source of Niacin (B3), Vitamin (B6), Magnesium, Manganese, Phosphorus, Zinc and Selenium (per 30g serving).

It is great fun making delicious treats that are packed with all these nutrients.  Time to get baking…

Ingredients:

• 200 g Dark chocolate (min 50% cocoa)
• 2 tbsp Coconut oil
• 1 tbsp Agave syrup (2 for a sweeter taste)
• ¼ cup Forest Whole Food’s Organic Hulled Hemp Seeds
• ¼ cup Chopped Forest Whole Food’s Organic Sunflower seeds
• ¼ cup Freeze dried raspberry crumbs
• 8 cups Forest Whole Food’s Organic Puffed Buckwheat
• ¼ cup Oat milk (or any non-dairy milk)

Coating:

1. 100 g Dark chocolate
2. 1 tbsp Freeze dried raspberry crumbs
3. 1 tbsp Hemp seeds
4. 1 tbsp Oat milk

Method:

1. Combine the coconut oil, the dark chocolate (200g) and the oat milk in a medium-size saucepan and cook over medium heat. Stir regularly until the chocolate is completely melted and smooth. Remove from the heat and leave it to cool down.
2.  When the chocolate cream has cooled down, add in the puffed buckwheat, the seeds and the raspberry crumbs. Mix well until the ingredients are evenly combined.
3. Move the mixture into a baking tray pressing with your hands.
4. To prepare the coating melt the remaining chocolate (100g) with 1 tbsp of oat milk.
5. Whisk until smooth and pour it over the puffed buckwheat mixture. Spread evenly to create a smooth chocolate coating. Sprinkle with hemp seeds and raspberry crumbs
6. Place the tray in the refrigerator to set for 2-3 hours.
7. Remove from the fridge, cut into squares and serve.