Buckwheat Muesli Bars

Take these with you on a trip or out on a walk.

Buckwheat consumption is linked to several health benefits, including improved blood sugar control and heart health.

Preparation time: 10 mins

Serves: Makes about 8-10 bars, depending on size and thickness

Ingredients:

• 2 cups sprouted buckwheat (about 1 1/2 cups buckwheat before sprouted)*

• 1 cup soaked flax seeds

• 1 cup soaked almonds

• 1/2 cup soaked walnuts

• 1/2 cup soaked sunflower seeds

• 1-2 apples

• zest and flesh or 1-2 organic oranges

• 1/2 cup soaked incan berries or sour cherries (optional)

• 1/4 cup coconut oil

• 1 tbsp vanilla extract or powder

• 1 tbsp cinnamon

• pinch of salt

Method:

• Process the apples, orange coconut oil, berries, vanilla extract and cinnamon in the food processor until smooth. Put in a bowl

• Process the almonds, walnuts and sunflower seeds to the consistency you want in the food processor

• Add the nuts and seeds to the flax seeds, sprouted buckwheat and apple mixture. Mix well

• Form into square ‘loafs’ about 1/4-1/2 inch thick on teflex sheets. Mark into bars or squares.

• Dehydrate for 12 hours and then turn them over onto the mesh sheets. They may need another 8-10 hours dehydrating, try them and see

• Store in an airtight container

*How to sprout buckwheat:

• Soak the buckwheat in filtered water for 20-30 minutes (no longer or it will go glucky)

• Drain, rinse and place in a colander. Rinse once a day, or twice if the weather is very warm. In a day or two it will grow small tails

• When the tails are the same size and the buckwheat grains it is ready