--- Ingredients ---

• 1 cup (110g) sliced almonds
• 1 cup (140g) sunflower seeds
• ½ cup (50g) crashed golden flaxseed
• 1 cup (100g) walnuts, chopped
• ½ cup (50g) buckwheat flakes
• 2 tablespoons (21g) chia seeds
• 4 tablespoons (30g) dried cranberries, chopped
• ½ cup (161g) maple syrup
• 2 tablespoons (32g) peanut butter

--- Instructions ---

1. Preheat the oven to 170°C/340°F.
2. Toss buckwheat flakes, walnuts, sunflower seeds and almonds on a rimmed baking tray.
3. Toast in the oven for 10-15 minutes, stirring once or twice.
4. Place the buckwheat mixture into a large mixing bowl and add chia seeds, flax seeds and cranberries.
5. Mix the maple syrup and peanut butter in a small pan, and heat it, stirring until peanut butter is melted.
6. Pour the maple syrup and peanut butter over the buckwheat mixture and toss until it is uniformly coated.
7. Line a baking sheet with parchment paper.
8. Spread the mixture onto the baking tray and press firmly.
9. Bake for 20 minutes, until it turns golden brown.
10. Remove from the oven, allow to cool and cut to desired-size pieces.
11.  The bars can keep in an airtight container for up to three weeks.

  

High in Manganese