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
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!