Buckwheat Bars With Oat Flakes & Cranberry
Prep Time:
10 mins
Cook Time:
30 mins
Total Time:
40 mins
Course: Dessert, Snack
Cuisine: Raw, Vegan
Servings: 5 or 7 Servings
Author: RawEnergico
  • 2 cups buckwheat
  • 2 tablespoons homemade sunflower butter (see Notes)
  • 1 tablespoon cinnamon powder
  • 1/2 cup of coconut-almond milk
  • 2 cups of oat flakes (organic)
  • 1/2 cup cranberries
  • 2 tablespoons sesame seeds
  • 10 medjool dates (peeled, soaked)
  • 75 grams of almonds (grounded)
  1. Dip buckwheat in water and leave overnight. 

  2. The next morning, wash the buckwheat with water and transfer it to a large bowl.

  3. In the food processor put soaked and peeled medjool dates with 2 tablespoons of homemade sunflower butter (see Notes). Add coconut-almond milk. Mix for a few minutes. Add the mixture to the bowl.

  4. Add oat flakes, sesame, cinnamon powder and cranberries.

  5. Put nylon bags on your hands and make a compact mass.
  6. Prepare for dehydration, put buckwheat on ParaFlex Ultra Sheet. With a spatula cut the cubes.

  7. After dehydrating about 3 hours, turn the buckwheat bars to dehydrate on the other side for the next 3 hours.

  8. Dehydrate for about 7 hours, at a temperature of 39 degrees (or until they become crisp). 

  9. Put buckwheat bars in a larger bowl.

Recipe Notes:

* Make homemade sunflower butter, see page Homemade Sunflower Butter.

* It is necessary to turn the buckwheat bars and dehydrate on the other side.


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