Okay, these crunchy little snacks are simply delicious; actually, they are addictive! I have made them with buckwheat, quinoa and millet. All variations are good. Use what you have on hand.
Also, mix and match whatever nuts and seeds you have. The batch pictured above is made with buckwheat and has a mix of pumpkin seeds, sunflower seeds, chopped walnuts and pistachios. Oh yum!!!
Add a little cinnamon and cloves along with some chopped cranberries for a holiday version.
The bark will be crunchy once cooled. Stored in the fridge, it is nice and firm and crunchy. You won’t want to put it back in the fridge!
½ cup buckwheat, quinoa or millet
¼ cup quick oats, or whole oats, coarsely chopped
¾ cup coarsely chopped nuts and seeds
2 tablespoons chia seeds
2 tablespoons sugar
2 tablespoons coconut oil
½ cup maple syrup
½ teaspoon vanilla
Pinch of sea salt, optional
- Preheat oven to 325°
- Line a large baking sheet with parchment paper, covering entire surface.
- Combine dry ingredients in mixing bowl.
- Combine maple syrup, vanilla and coconut oil in measuring cup. Heat slightly in microwave to melt coconut oil. Stir to dissolve sugar.
- Pour maple syrup mixture into dry ingredients; stir to mix well. Spread mixture evenly over parchment paper.
- Bake for 20-25 minutes, until bubbly. Turn pan around halfway through if oven heat is not even. Should be bubbly over entire surface.
- Allow to cool completely before breaking into pieces.
Warning: These crunchy bits of bark are addictive!!!
