Choco-Spice Apricot Buckwheat Breakfast Bars
Total Time
35 minutes
Prep Time
10 minutes
Cook Time
25 minutes
Rating
0 out of 5 stars
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Ingredients
9 servings
- 2 tablespoons chia seeds (to mix with the water below)
- 6 tablespoons warm water (to make a chia egg)
- 1 cup buckwheat flour
- ¼ cup Earth Echo Cacao Bliss (plus extra for dusting)
- 1 teaspoon ground cinnamon (plus extra for dusting)
- ½ teaspoon ground nutmeg
- ¼ teaspoon salt
- 2 ripe bananas (mashed until smooth)
- ¼ cup coconut oil (refined or unrefined)
- ½ cup dried apricots (chopped)
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Preparation
Step 1
Preheat the oven to 350℉. Line an 8 x 8 baking pan with parchment paper then set it aside.
Step 2
In a small bowl, combine the chia seeds and warm water. Mix well and let sit for 10 minutes or until the chia seeds absorb the water and form a gel-like consistency.
Step 3
Meanwhile, in a large mixing bowl, combine the buckwheat flour, Cacao Bliss, cinnamon, nutmeg, and salt. Mix well.
Step 4
To the dry mixture, add the chia egg, mashed banana, and coconut oil. Mix until smoothly combined.
Step 5
Add the dried apricots, then gently fold them in.
Step 6
Pour the batter into the parchment-lined pan.
Step 7
Using your hands or the back of a spatula, press the mixture into one even layer.
Step 8
Bake for 25 minutes, or until firm and the edges are beginning to brown.
Step 9
Allow to cool for at least 5 minutes before slicing into square bars. Optionally, dust with a little extra Cacao Bliss and ground cinnamon before serving.
Step 10
Enjoy!
Step 11
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