So these are just slightly delicious.
I will say though they are high in sugar ( natural sugars of course). I will probably cut back on the coconut sugar, if not leave it completely out next time around and see how it changes it.
But then again I watch my sugar intake pretty close as I have struggled with keeping my blood sugar balanced in the past… so the recipe as is might be just perfect for you. And as always I encourage you to adjust to your own taste buds and needs.
The addition of cinnamon does help regulate blood sugar as well
Here are your ingredients – recipe is posted below for quantities. They are full of wonderfulness. Buckwheat groats, pistachios, hemp seeds, honey ….. oh yum
Combine all dry ingredients to get something like this ⇓
Add your wet ingredients – the lovely raw honey ( might decrease this a little next batch), almond butter, and cinnamon ( I guess cinnamon is dry, but what the heck )
While baking melt the chocolate down to spread on top after you bake it.
The chocolate I buy has cacao nibs in it for a little extra goodness. Here is the chocolate bar I buy. I get mine at Trader Joes. Also linked below.
The buckwheat gets perfectly crispy and the chia seeds and pistachios make it slightly chewy and then honey and chocolate well just make it what it is.
1 cup raw buckwheat
1 cup pistachios
1 cup coconut flakes
1/2 cup chia seeds
1 cup almond butter
1 cup chopped soaked almonds, skins removed *
1/2 cup hemp seeds
1 cup raw honey
1/2 cup coconut sugar
1 tsp cinnamon
1 chocolate bar for topping
Combine all dry ingredients. Then add all wet ingredients and mix well – leaving out the chocolate bar. Spread into your pan. I used an 8 x 8. This makes for thicker bars, but i like to cut mine small. Feel free to use a larger pan for thinner bars ( this will decrease baking time) Bake at 350 F for 30-40 minutes until slightly puffed and goldeny brown. While baking, melt your chocolate bar to spread on top after you have removed bars from the oven. Let cool completely. I recommend placing in the fridge for an hour or so for the chocolate to harden before cutting.
*I always try and remember to soak any nuts I use. For this recipe I soaked almonds overnight and then removed the skins and roughly chopped. Soaking nuts removes the components that keep the nut more stable. Soaking enables our digestive system to digest them more properly and easily.
Let me know how it goes if you make them in the comments below!!!