Sometimes I get myself all organised, and make breakfasty things. This week is one of those times! I used @oneearthblends to add a bucketload of nutrients to the bars, and have been enjoying them smothered in coco yoghurt and sliced berries .
Buckwheat and oat breakfast bars
2 cups activated buckwheat grouts
¼ cup flax seeds
1 cup rolled oats
2 tsp ground cinnamon
1 cup dessicated coconut
½ tsp good-quality salt
½ cup @oneearthblends coco gogo powder
½ cup activated pepitas
1/3 cup cacao nibs
2 medium, ripe bananas
¾ cup coconut milk
¼ cup rice malt syrup
¼ cup grapeseed oil
8 Medjool dates, pitts removed
¼ cup coconut sugar
Preheat your over to 180 degrees C, and greases a 20cm square tin with coconut oil
Add buckwheat grouts and flaxseeds to a high-speed blender, and gring into a flour. Transfer to a large mixing bowl
Add remaining DRY INGREDIENTS to the mixing bowl, and mix very well
Add all the WET INGREDIENTS to a high-speed blender, and blend until very smooth
Pour the wet mixture into the dry mixture mixing bowl, and mix well until everything has uniformly combines
Bake for 20-25 minutes, or until the top is starting to crisp up (be sure to nor over cook or it will become dry)
Allow to cool for 20 minutes, then turn onto a wire rack to cool
Decorate with melted chocolate and coconut, if desired!
To serve- either cut into small squares and eat as is OR cut into slices and lightly ‘butter’ with coconut yoghurt and sliced banana or strawberries (highly recommended).
Store in an airtight container in the fridge for up to 1 week, or the freezer for up to 3 weeks.
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panaceas_pantry (Kath And Jade.) shared and selected for #food in Exquisite Category.