- 1/2 cup chia seeds
- 1/2 cup raw sunflower seeds
- 1/2 cup raw pumpkin seeds
- 1/2 cups gluten-free rolled oats, ground into a flour *
- 1/4 cup raw buckwheat grout, ground into a flour *
- 1 tsp dried oregano
- 1 tsp finely chopped fresh rosemary
- 1/2 tsp thyme
- 1/2 tsp Real Salt
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- 1/4 cup currents or chopped raisins
- 1 cup water
- Preheat oven to 325 F and for easy clean up line a 9-inch square pan with two pieces of parchment paper, one going each way.
- Add rolled oats and buckwheat into a high-speed blender or food processor. Blend or process until a fine flour forms.
- Place all dry ingredients into a large bowl and stir until well combined. Stir in dried fruit and water. The mixture will be watery and runny at first, but it will thicken up fairly quickly due to the chia seeds. Place mixture into the pan and smooth it out evenly with moist hands or a spatula. You may want to lightly sprinkle the top with a course salt.
- Bake at 325F for about 25 minutes or until firm to the touch. Let cool in the pan for 5 minutes and lift out and place on a cooling rack.
- Slice into 4 squares and then each square in half on the diagonal.
I love topping it with a little bit of arugula and a thick spread of goat cheese. It’s like biting into a little slice of heaven.
Make a sandwich with avocado, and navy bean hummus in the middle and you have an easy lunch. Just add a piece of fruit and your body and mind will be satisfied for hours.
*Note: you may substitute the oat flour with brown rice flour and you can always purchase the oat flour and buckwheat flour already ground and ready to go. And I prefer the currents over raisins.