Ingredients:
1 cup raw almonds or pecans
15 Medjool dates, pitted
2 tablespoons ground chia seeds, mixed with 1/2 cup warm water
1/4 cup maple syrup
1/4 teaspoon salt
1 cup kasha (toasted buckwheat groats)
1/2 cup raisins or goji berries
1/2 cup pumpkin seeds
Directions:
*If buckwheat groats are not toasted, preheat oven to 325 degrees. Spread kasha on a cookie sheet and bake for 10 minutes. Take out of oven and move them around and bake for 10 more minutes.
Turn oven to 300 degrees and line a baking sheet or 9x9 square pan with parchment paper.
Into a food processor, place almonds and dates and pulse until crumbly. Transfer mixture to a medium-sized bowl and stir in chia seed mixture, maple syrup, salt, kasha, raisins, and pumpkin seeds and mix well to combine. Spread mixture onto prepared baking sheet and shape to form a 9 x 9-inch square, about 1-inch thick. Use a knife to carefully cut into desired rectangles.
3. Bake for 40 minutes and let cool completely before eating. Wrap in waxed paper and store in refrigerator for up to 1 week in an airtight container.
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