Buckwheat Protein Bar recipe

by Lismi Wong

Currently I am on a 30 day sugar free September challenge. We have to eliminate all refined sugar from our diet. Normally I don’t take much sugar, whether added or hidden. I am doing this September challenge because I want to know how my body will response without taking any refined sugar for 30 days. 

 To prepare for this challenge, I replaced my ordinary jam with a no added sugar kind, I’m checking labels to make sure there are no refined sugars in the ingredients of the food I buy, no sugar in my coffee (and this is the toughest one because my favorite hot drink is mocha)! Also no chocolate. *sigh*. I don’t buy no-added-sugar chocolate bars just to see if I can resist it. So far so good. Luckily there are Mysmart bars that have no added refined sugar, so they are the perfect choice for when I have a sweet tooth! 

 Thirty days is a long time so instead of stocking up on no-added-sugar snacks, I came up with some recipes that can satisfy my sweet tooth. This recipe is also gluten free, dairy free, high in fibre and protein, and all natural. The best thing is that it only requires 7 ingredients and is super easy to make! 

Recipe:

1/2 Cup quinoa
3/4 Cup buckwheat groats
1 Cup pumpkin seeds
1/2 Cup sunflower seeds
1/2 Cup cashew nuts, break into pieces
1/2 Cup goji berries
20 pitted dates

Method:

1. Roast everything except the goji berries and dates for 10 minutes at 180°C.

2. Cook the dates with minimal water until soft.

3.. Mix all of the ingredients thoroughly.

4. Spread evenly on a square/rectangular/round tin.

5. Bake at 180°C for 15-20 mins. Cool on a wire rack.

PS: Keeps well in an airtight container for 1-2 weeks. 

This recipe is so versatile you can use any nuts and seeds you have got at hand. You can even bake them individually using cupcake liners. Or shape them using love cookie cutters. Let your imagination goes wild! =)