Tongue Twisted Buckwheat Berry Binge Bars

April 15, 2011 by Leanne Vogel August 23, 2017

Light, sugar free bars with a crunchy buckwheat topping.

Ingredients

• 1 cup fresh blueberries
• 1 cup fresh strawberries, chopped
• 1 granny smith apple, diced small – keep skin on!
• 1/4 cup apple juice
• 2 tablespoon coconut sugar
• 2 teaspoon pure vanilla extract
• 2 tablespoon arrowroot starch mixed with 2 tablespoon water
• 1 1/2 cup almond flour
• 1 cup uncontaminated rolled oats
• 1/2 cup buckwheat groats, divided
• 1/4 cup coconut/coconut sugar
• 1 teaspoon ground cinnamon
• 1/4 teaspoon baking soda
• 1/4 teaspoon baking powder
• 1/4 teaspoon Himalayan rock salt
• 1/8 teaspoon white powdered stevia
• 1 flax egg [1 tablespoon freshly ground flax + 2 tablespoon water] – see note
• 3 tablespoon coconut oil, melted
• 1 teaspoon pure vanilla extract

Instructions

1. Preheat oven to 375F and line 9×9 square pan with parchment paper across both sides for easy lifting and set aside. In a small bowl, mix arrowroot with warm water to form a paste. Set aside.
2. Berry Filling: combine the berries, apple, apple juice, coconut sugar, stevia and vanilla extract in a blender and pulse quickly. Transfer mixture to a small saucepan and bring to a boil. Reduce heat and simmer for 5 minutes. Remove from heat and stir in the pre-mixed arrowroot mixture. Whisk until all clumps are gone and set aside.
3. Base: Grind half of the buckwheat groats in a food processor or coffee grinder. Pour mixture into a large bowl and add remaining buckwheat, oats, almond flour, coconut sugar, cinnamon, baking soda, baking powder, stevia, and salt.
4. In a separate bowl, mix flax egg, coconut oil and vanilla. Pour wet into dry and mix until combined. It will be slightly dry, but keep mixing with hands until it’s incorporated.
5. Drop 2/3 of the mixture into the prepared pan and push down firmly with fingers to smooth out. Grab the prepared berry filling and spread over the top of the base until smooth.
6. Now, crumble the remaining oat mixture on top.
7. Bake for 30 minutes or until the top is slightly golden and firm. Allow to cool for at least 20 minutes before cutting into squares.

Notes

Generally flax eggs are comprised of 1 tablespoon flax and 3 tablespoon water, but use 2 tablespoon in this recipe. It’s not a typo!

Nutrition Information Per Serving