Cranberry Cacao Nib Seed Bars
4.7(95 ratings)Most granola bars rely on baked oats and syrup, but sprouted buckwheat gives the same toothsome chew with no oven at all. A short spell in the dehydrator firms the bars enough to wrap and carry, while the centers stay slightly soft. Cranberries bring sharpness and cacao nibs add a bitter crunch that keeps them from tasting too sweet.
- Hands-on
- 30 min
- Dehydrate
- 8 hr
- Total
- 8 hr 30 min
- Serves
- 12
- Level
- Moderate
Method
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Step 1: Process the dates, sunflower seed butter, flaxseed, cinnamon and salt into a thick, sticky paste, scraping the sides once or twice so no date pieces remain whole.
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Step 2: Transfer the paste to a large bowl and add the sprouted buckwheat, pumpkin seeds, sunflower seeds, cranberries and cacao nibs.
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Step 3: Knead everything together with damp hands for two to three minutes, until the seeds are evenly distributed and the mixture holds firmly when squeezed.
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Step 4: Press the mixture into a parchment-lined 8 inch square pan, compacting it hard with the bottom of a measuring cup, then lift out and cut into 12 bars.
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Step 5: Transfer the bars on their parchment to a dehydrator tray and dry at 115F for 8 hours, flipping halfway, until firm outside but still chewy within.
Same technique, different aisle
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