If someone had told me some years ago that one day I would eat raw buckwheat groats in bars, I would not have believed it…
Buckwheat, or kasha as we used to call it at home, is something we grew up with. If you have never eaten it you are definitely not born in the Soviet Union ! This was part of our eating habits. At breakfast, with some milk, at lunch with some burgers, we all loved it. Living in Belgium made me change my eating habits and (because you find it only in specific Russian shops), I lost the habit of eating it. But then, being interested in healthy living and especially gluten free food, I rediscovered how delicious this flour is. First, I started using it in pancakes and only 2-3 years ago I found out how delicious buckwheat is especially in breads and cereal bars.
This recipe is for some months our family’s favourite. I use to make it very often, for the mornings when I crave for something else than fruits. These bars are crunchy, which I love so much, a little bit sweet, chocolatey but also with a touch of peanut butter and they also contain tahini!
I don’t use to measure it until the last gram, but you are free to taste it and add more of your favourite ingredients. And, just make sure you don’t finish all the tahini-peanut-caramel cream before you mix it with the buckwheat. My girls love this cream on their sandwiches at school too 🙂
Recipe updapted from Green Kitchen Stories
For a mould of 20cm/30 cm
Ingredients:
10-12 dates
3-4 TbSp peanut butter(-/+ 80 gr)
3-4 TbSp tahini( -/+ 80gr)
1/2 cup water(140 gr or less, depending on how dry your dates are)
50 gr cacao butter/coconut oil, melted
½ cup walnuts, chopped
2 cups raw sprouted buckwheat groats
2 TbSps chia seeds
80gr dark chocolate, melted (or this recipe)
2-3 TbSps hemp seeds
Mix the dates, the water, the peanut butter, the tahini and the melted cacao butter using a blender until you get a cream. Pour it into a bowl and add the walnuts, the buckwheat and the chia seeds. Mix well! Transfer the mixture to lined pan then use a rubber spatula or damp finger tips to firmly press the mixture into the pan. Pour the melted chocolate over the mixture and drizzle the hemp seeds over.
Put it in the refrigerator for at least 2 hours.
Cut it in bars and enjoy it!
Naturelle by Natalia 
Sounds delicious, need to try those! 🙂 I’ve not been eating buckwheat for years, my stomach didn’t like it at all, but I use to make some food for dogs with buckwheat.
How did you use to eat it, Sini? Here in belgium I don’t hear often people eating it.
That looks amazing Nat! You take something that sounds very boring, to be honest, and make it look incredibly tasty.
That’s the purpose, Monica! Make something boring look good and delicious!
Thank you!
They look so good! Funny — I just replied to your comment on my blog about being familiar with the Russian candy, etc. and buckwheat is something I a. absolutely adore, and b. was always only able to pick up at those Russian shops. I made a chocolate buckwheat cake recently that sounds similar to this a little. I can only imagine how delicious this is! ❤
Waiting forward to reading your buckwheat cake recipe, Audrey!
These look both super delicious and super nutritious 🙂
They are! thank you, Maikki!
Oh my! They seem so delicious! Definetely must try them 🙂
Natalia, te rog, o mica precizare
2 cups raw sprouted buckwheat groats
asta ar fi hrisca incoltita? dar nu hrisca luata din moldova, pentru ca aceea nu incolteste?
tu cum o incoltesti?
Multumesc,
Natalia
:)Buna Natalia. Da, neaparat hrisca cruda (verde) si incoltita daca se poate(se digera mai usor). O las in apa maxim o ora, ii schimb apa de cateva ori, si dupa o las macar o zi sa incolteasca. Si dupa o las sa se usuce la radiator sau la temp. joase la cuptor. Sa mi zici cum a fost 🙂
Da o sa incerc, familiei mele ii place hrisca. Acum m-ai lamurit cum si ce fel de hrisca.
Te pup,
Multumesc
Hello Natalia!
Do you sprout your buckwheat yourself or do you buy it ready for the recipe?
I tried to srpout my buckwheat this week but after one night in water it had already totally fallen apart… Maybe I did something wrong or maybe there are different types of buckwheat and I got the wrong one, on don’t know!
I’d love to try out those bars, hopefully you can help me 🙂
Hi Eli. I use to sprout my buckwheat. I rinse it well several times before soaking. Maybe you can try to soak them less than a night(as yes, the soaking time for buckwheat is much shorter than for other seeds/nuts)and 30 min-1 h should be already enough). I also made these bars using non sprouted groats ;). Let me know how it went.
These are my kinda sweet treats, looks super yummy! I really love buckwheat, and only found this ingredient a year ago!! And now I have a kind of similar recipe in the making too, will post it perhaps in April and will let you know then 😉
Ciao Natalia. Am facut si noi acest dulce delicios! Am incoltit pentru prima data hrisca si vreau sa spun ca inteleg deja inutilitatea fierberii ei, este mult mai sanatos si hranitor sa o mananci incoltita. Nu am pus unt de arahide ca nu aveam, dar a iesit bine. Le-am scos de la congelator si le-am taiat. Le luasem cu noi la un piknik si erau tocmai bune de reci. Da a avut succes! Pupici