Peanut Butter, Banana, & Cranberry Bars

PB Cranberry Oat Buckwheat Bars 2 copy

 

I must confess, I’ve been attempting to bake something delicious with buckwheat flour for a while now without any success. My buckwheat pancakes turned out gooey no matter how long I cooked them, my cookies had a strange off-flavor, and all previous attempts at a buckwheat bar failed to hold up once out of the pan. I was about to throw in the towel and declare all the “successful” buckwheat flour bloggers out there liars. But I couldn’t stand the idea of having so many consecutive failed recipes, so I gave it one more shot. I knew what what one ingredient above all others could guarantee a delicious treat: peanut butter! Peanut butter is my go-to when beefing up a recipe (which reminds me how delicious peanut butter is on a burger…seriously). Thus the peanut butter, banana, and cranberry bar was created! This recipe is even featured on Reader’s Digest website on a slideshow for low sugar energy bars (kind of a big deal).

 

Buckwheat flour is a great gluten-free flour option for people who can’t eat wheat. Interestingly enough, buckwheat is neither a form of wheat nor a grain; it’s a seed.  The flour is commonly used in pancakes and muffins as a substitute for white flour. But you can eat the whole kernel, called groats, just like oatmeal. Toasted groats are called kasha and used in soups and stews. My favorite buckwheat form is as soba noodles; they taste great cold with a little sesame oil!

 

So, if you’re looking for a bar that’s full of good-for-you ingredients like oats, chia seeds, bananas, cranberries, and high-protein Greek yogurt, but don’t won’t all the sugar of a regular granola bar, then go make up a batch of these tasty treats.

 

 

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