Nina Bars Redux – Buckwheat and Kamut

by Lacey Dumler

Hi folks.  This is a remix of the Nina Bar recipe from a while back.  I’ve had a lot of positive feedback on the Raspberry Buckwheat Pancakes and figured I’d find a recipe or two to work some buckwheat into.*   So, here’s a slightly tweaked Nina Bar for you, gluten free, vegan, and tasty as can be.  Enjoy! 

INGREDIENTS
 
2 cups gluten free oats
½ cup flax seed meal
½ cup buckwheat flour 
½ t salt
2 tsp cinnamon
1 tsp ginger
1/2 cup maple syrup
4 Tbsp coconut oil
1 t vanilla
¼ cup sunflower seed butter, or peanut butter, or almond butter
½ cup unsweetened soy milk
1 cup dried fruit:  3/4 cup unsweetened dried cranberries  + 1/4 cup raisins
½ cup pumpkin seeds
  • Preheat the oven to 350 degrees. Lightly oil a 9X9 baking pan. 
  • In a large bowl, mix together the dry ingredients:  kamut, flax, buckwheat, and spices.
  • For ease of measuring, add all of the liquid ingredients into a 2 cup liquid measuring cup, along with the sunflower seed butter, and mix well.
  • Pour wet ingredients into dry and mix until incorporated, then fold in your additions;  seeds, dried fruits. 
  • Press into prepared baking pan and bake for 20 to 25 minutes – until the bars begin to turn golden at the edges. 
  • Cool, turn out, and cut.
  • Save in an airtight container for up to a week, or throw a few in the freezer.  Makes approximately 10 bars.
* Hind Sight Note:  I originally posted this recipe as gluten free while using kamut flakes.  It was then brought to my attention that kamut isn’t gluten free at all! I don’t know what I was thinking.  So – don’t use kamut flakes if you’re gluten intolerant!  (But then, you probably already knew that.)  If you’re good with gluten, however, give kamut flakes a shot in place of the oats as they add a nice crunch.

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