• 1/2 cup (100gr) buckwheat
• 1 cup (200gr) dark chocolate
• 1 cup (200gr) tahini
• pinch salt
• up to 1/2 cup nuts and/or seeds (hazelnuts, pecans, sunflower seeds, pumpkin seeds….)

How to:

• Soak buckwheat for 2 dry hours.
  • Drain and dry buckwheat in a pan, low heat
• Melt chocolate and tahini in a bain marie
  • add salt
• Mix dried, roasted buckwheat with chocolate/tahini mix
• Add nuts (optional)

• Spread mix in a small baking pan.
• Place in freezer for at least 2 hours
• Cut to squares

The post Chocolate bars appeared first on Cooking with My Brother.

3/4 cup + 1tbs (120gr) sunflower seeds
3/4 cup (120gr) flax seeds
1/3 cup (60gr) chia seeds
1/3 cup (55gr) pumpkin seeds
1/3 cup (55gr) sesame seeds

1 cup + 1tbs (70gr) cornflour OR tapioca OR 6tbs (90gr) chickpea flour or a combination of any of these flours
2tsp sugar OR brown sugar
1.5tsp salt
3/4tsp black pepper

Wet ingredients:
1.5 cups (375ml) boiling water
1/4 cup (60ml) olive oil
2tbs tahini (=sesame paste)

Mix all dry ingredients in a bowl.
Mix all wet ingredients in a bowl.
Add wet mix to dry mix. Mix well. Let it sit for 10 minutes.
Spread half of the mix in a 9×13 cookie sheet, or all of it on a large cookie sheet.
Bake 40-45 minutes at 350F.
Cool. Break to crackers size pieces.  (bake the other half if using a small cookie sheet)

Enjoy!

Notes: Easy to make. Can make half the recipe.    Translated from אוכל למחשבה

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