Adapted from minimalistbaker.com Super Seedy Granola BarsMade with whole, unrefined ingredients, these bars are a high energy - wholesome snack for any time of day. Gluten free, dairy and refined sugar free
1/3cup creamy natural almond butter or sunflower seed butter
Heat oven to 350℉. Pour oats, almonds and buckwheat groats onto a sheet pan, and toast until slightly golden, about 15 minutes. While toasting, process dates in the food processor or mini chopper until finely chopped and forms a paste. Mix together oats, almonds, buckwheat and seeds in a bowl.
Warm honey/maple syrup, and almond butter in a large pot over low heat, stirring until creamy and smooth. Add salt. Remove from heat and pour oat/seed mixture into pot. Add the date paste, and mix all ingredients together with a large spoon, until evenly coated throughout.
Transfer mixture to an 8x8" baking pan, lined with parchment paper (this will allow you to easily lift the bars from the pan before cutting).
Using a spoon or spatula, spread the mixture into the pan, using the bottom of a large glass or a book to press down, packing the bars tight. Chill in the freezer for 15-20 minutes or refrigerate until firm. Lift bars from pan using edges of parchment paper, and chop into 8 rectangular bars (or 12 smaller bars).
Bars can be stored in an airtight container on the counter for a few days, or in the fridge for up to a week. To make them "nut free" use sun butter in lieu of almond butter, and substitute sunflower or sesame seeds for the almonds.