Raw Coconut Breakfast Bars

2012 March 9

tags: breakfast, buckwheat, coconut, date, dessert, Gluten Free, raw, snacks dip, vegan, vegan dessert

I love this recipe. When my gut is just going bananas and won’t tolerate anything, these breakfast bars are what I reach for. The first time I ate something similar at Rainbow Foods, I couldn’t believe the relief in my gut. This, this is worth trying. I never thought I would be one of those hippie types that makes sprouts, but, um, I believe it has begun. (don’t worry! I don’t burn patchouli or forget to wash my hair. That starts next week ;) ).

Anyways, if you have a super long list of food intolerances, and you are trying to find something substantial for breakfast, this is perfect. It has a light sweetness to it, and a fresh texture. Its suprisingly easy to make- just soak the night before, and then dump the ingredients in a blender!

Note: some great variations:

Chop up dried fruit or fruit chips, and add them.
Add 1/2 tsp cinnamon or nutmeg, or ground cardamom
Add a couple tablespoons of cocoa to make a chocolate version
If you want more sweetness, try adding honey or maple syrup
Adding a few raw soaked chopped walnuts to this would also be delicious

These breakfast bars are soft, so do keep them in the fridge. I like to spread a little honey and almond butter with a hint of sea salt on them in the morning to eat. Perfect breakfast.

Raw Vegan Gluten Free Coconut Breakfast Bars

Ingredients

1 1/2 cups raw, non-roasted, non processed buckwheat grains
2 cups water
1 1/2 cups unsweetened shredded coconut
1 tbsp coconut oil
1 very brown banana (or a frozen banana, melted)
6-8 large (medjool-type) dates, soaked in water over night or microwave in a bowl of water till soft
pinch of salt Sulfite free: make sure they are organic or else they may have been treated with sulfites

Directions

The day before: Soak the buckwheat in the water in a sunny location for no more than 20 minutes (this will sprout them. They sprout quickly!).
Rinse the buckwheat sprouts thoroughly in a fine mesh sieve.
Put in the fridge in a bowl over night, covered by a damp tea towel.
This is also the perfect time to put your dates in a bowl of water to let them soak overnight as well.
The next morning- drain the dates and remove the pits. Add the dates to a food processer and puree till smooth.
Add the banana and any dried fruit you may want. Add a pinch of salt and any flavourings you may want- i.e., cinnamon, etc…. Puree till the whole mixture is smooth.
Rinse the buckwheat one last time in a strainer, and add to a separate bowl with the coconut. Stir in the date mixture from the food processer.
Return the whole mixture to the food processer, blend until it becomes a thick, stiff paste.
Press the paste into a pan and refrigerate. It will become firmer. You’re done!