Crunchy Chocolate Buckwheat Bars are a fabulous, decadent adults and kids treat. There’s always an impending occasion – a party, a friend over to play, a lunch box to creatively fill… Let these bars feature on your roster. Whenever I’m having a play with a new recipe, I always take a little sample down to the health shop down the road for the girls. I can always tell when I’m onto a winner. Welcome to one such treat that passed the test. They’re nut free so they’re perfect for school, they’re dairy free and can easily be egg free too! I’ve ‘released’ them onto the blog from my book, which you can grab here if you don’t already have it. There are loads of nut free treats on there for school ideas if you need them. I decided to share this one because today I came across a brand that dares to call itself ‘free froms’ and while it is free indeed from gluten, it contained all sorts of crazy additive, genetically modified corn, unsustainable palm oil and dubious annatto food colouring. Let’s arm ourselves with easy, awesome recipes that we can make again and again for the people we love, knowing that that tiny little effort, pays off big time in the long run!
So: nut free. gluten free. dairy free. grain free. can be egg free – They can also be done RAW, if you scroll to the bottom. I hope you enjoy them! Join me on instagram @lowtoxlife and tag me when you make them!
Now, for more nut free treats on the blog.
Check out the easy cranberry coconut snack bars
Or the Crunchy Anzac ISH biscuits
Or the sweet variation of the “Free Froms” crackers that are not only free from gluten, nuts, and dairy, but from additives too!
Or these Gluten free cheese biscuits – So yummy! Reminds me I’ve not made them in ages!
Or the super popular Chewy apricot biscuits from the book
So those should be a few good ideas for the lunch box ‘treats’ that are free from all the packet weirdness you find out there. Give yourself a chance to master a couple of recipes. The first time you make something always takes a bit of time – back and forth as you double check the recipe a bazillion times – No, you’re not the only one that does that!
Let me know how you go with your real “free froms” and as always, feel free to pop a pic on facebook or instagram and say hi!
Real Food. Happy Bodies.
Chocolate Coated Buckwheat Bars Recipe
- 1 cup buckwheat ‘buckinis’ (if you’re not gluten free, rolls oats would also work well. Just grind them down 10 seconds in thermomix / food processor first so they’re in smaller pieces)
- 1 cup desiccated coconut
- 2-4 heaped tbsp raw cacao / dutch processed cocoa (keep to 2 tbsp if making for kids. Less stimulant effect)
- 1/2 cup pepitas
- 1/2 cup coconut oil
- 1/2-2/3 cup rice malt or maple syrups (if you’re new to cutting your sugar or sweetness, start on 2/3 and wean down to 1/2 over time)
- 1/2 cup tapioca flour
- 1 egg (you can substitute a mix of a tablespoon of chia seeds in 3 tbsp water instead of the egg for binding)
- 80 g dark chocolate for melting and drizzling over the top (optional)
- Preheat your oven to 180ºC / 350ºF
- Pop all of your ingredients (except for the buckinis) into a food processor. Pulse until they mix, the pepitas break up and it all comes together.
- Add the buckinis and pulse another couple of times. Then lay out onto parchment paper in a baking pan and press into a square or rectangle shape to cut your bars when it’s out of the oven.
- Bake for 20 – 25 minutes depending on your oven. When it smells biscuity is when it’s ready. It will harden as it cools.
- Take out of the oven and make false cuts into your bar shapes for easier cutting later. It’s like ‘marking out’ the shapes you want it to be, without going all the way to the bottom.
- Then, when still warm but almost cooled, cut your bars. If you wait until it’s cooled, you might get bits snap off, and have uneven looking bars.
- Do everything the same, except remove the tapioca flour and egg from the recipe, increasing the coconut oil by another 20g. Instead of pressing into a shape and popping in the oven, make into walnut-sized patties and flatten with a fork OR just press into a slice tin and make raw bars.
- Arrange on a tray and pop into the fridge for an hour to set
For optional topping – that you should definitely do!
- Gently melt your 70-85% chocolate. Once melted, grab a spoon and drizzle over your bars, then popping the bars into the refrigerator to set the chocolate. See in the picture.