Activated Buckinis,Coconut, Seeds, Goji Berries and Cacao
I really wanted to create a semi-raw treat using activated organic buckwheat, as there are just so many health benefits by introducing buckwheat groats into your diet and this yummy Activated Buckinis,Coconut, Seeds, Goji Berries and Cacao fit the bill!
I really wanted to create a semi-raw treat using activated organic buckwheat,
Activated toasted buckwheat groats also known as Buckinis and have a light and crunchy texture. To learn how to make activated Buckinis see here.
When you mix the toasted buckinis in with a combo of organic mixed seeds, cacao nibs, dark chocolate and goji berries in a base of raw tahini, coconut syrup and rice bran syrup, the results are a delicious, chewy yet crunchy treat that even your kids will love.
These activated buckinis with coconut, mixed seeds, berries & choc are vegan, gluten free, lactose free and low in FODMAPS ( you can make them even lower by eliminating the Goji Berries), full of vegan protein, good fats and nutrients.
Ingredients – All organic if possible
1.5 cups of activated buckinis
4 tbsp Rice Bran Syrup ( I use only the Pure Harvest brand as I know they test all their rice products for arsenic – see arsenic in rice problem)
4 tbsp of raw cold-pressed Coconut Oil
1 tbsp of Coconut Syrup
1 tbsp of Raw Tahini
1/4 tsp of Himalayan Pink Salt
1/2 cup of Desiccated Coconut
1/4 cup of Pepitas
1/4 cup of Goji Berries
2 tbsp of Sesame Seeds
1 tsp Poppy Seeds
1 tsp Cinnamon Powder
2 tsp of sweetened Cacao Nibs – my preferred brand is Power Super Foods
I also add 2 tsp of tiny organic Peruvian Dark Chocolate buds that I get from Terra Madre in Northcote Melbourne.
In a small glass or stainless steel bowl add all your dry ingredients and stir thoroughly to combine and coat with cinnamon powder.
In a very small stainless steel saucepan heat the rice bran syrup till it just begins to boil, then turn off the heat and add in the salt and stir to dissolved. Next stir in the coconut oil and tahini paste until you have a smooth thick syrup.
Now pour syrup into the dry ingredients and mix through evenly till all ingredients are coated with the syrup.
Spoon into small eco-friendly, unbleached cupcake pans – I use the IF YOU CARE brand and pop into a tupperware container to set in the fridge for at least a few hours.
Store in fridge in an airtight container and consume within a few days.
If you like this recipe, try my Toasted Quinoa Raw Chocolate Seed Bar Recipe – Low Fructose, Organic &Vegan Friendly
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There are also plenty of other vegan & vegetarian recipes for you to enjoy here
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