Go Back Email Link
–+ servings
Two buckwheat bars shown drizzled with a creamy cheese icing.
Print Recipe
5 from 2 votes

Cranberry Buckwheat Energy Bars

A fall spiced energy bar flecked with cranberries, golden raisins, walnuts, and pumpkin seeds. Molasses and spice pair perfectly with the earthy buckwheat flour. Use freshly ground buckwheat flour, not the store bought kind. Take whole, raw buckwheat groats, and process in a blender for 2-3 minutes. It couldn't be easier! If you'd like to frost them, my Autumn Spiced Buttercream is a healthy choice.
Prep Time10 minutes
Cook Time14 minutes
Total Time24 minutes
Course: Snack
Cuisine: American
Servings: 8 bars
Calories: 251kcal
Author: Michelle Miller

Ingredients

Dry

  • 1/2 cup almond meal (a little less than 1/2 cup almond ground finely in a blender or food processor)
  • 1/2 cup buckwheat flour
  • 1/4 cup oat flour (grind whole oats in blender or food processor)
  • 1 tablespoon flax meal
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon nutmeg (freshly grated is worth the extra effort!)
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon sea salt

Wet

  • 3 tablespoons butter melted (or sub coconut oil)
  • 2 tablespoons blackstrap molasses
  • 1 tablespoon honey
  • 1 egg
  • 1/2 teaspoon vanilla

Mix-Ins

  • 1/2 cup dried cranberries
  • 1/2 cup walnuts chopped
  • 1/4 cup golden raisins (or sub more cranberries)
  • 1/4 cup pumpkin seeds

Instructions

  • Preheat oven to 350º F.
  • Mix all the dry ingredients together in a mixing bowl.
  • In a small bowl, mix together the wet ingredients, stirring until the honey and molasses are incorporated.
  • Pour the wet ingredients into the bowl with the dry, and stir until there are no more dry spots.
  • Fold in the cranberries, chopped walnuts, golden raisins, and pumpkin seeds.
  • Bake for 14 minutes, until set in the center.
  • Cool completely before slicing. They will be very crumbly when warm. I like to freeze them before slicing.
  • Frost with Autumn Spiced Buttercream, if desired.

Notes

How to Store Buckwheat Flour Bars

Freeze the bars in the pan for at least 1 hour, and then use a sharp knife to cut into 12 bars.
Wrap individual bars in parchment paper, and then place them in an airtight container (like a freezer bag or glass storage container). Freeze the bars for up to 5 months.

Tips and Variations

Drizzle the Tops with Frosting or Chocolate: If you like the look of the tops being covered with frosting, use my Autumn Buttercream recipe, which is made with cream cheese. Add the frosting to a piping bag and make a lattice by drizzling the frosting in one direction, rotating the pan, and making lines that cross over the top. Freeze the bars with the frosting on them prior to slicing them. Alternately, use a sugar free white chocolate and add some spices to it. This will set harder, so it’s best to drizzle the bars after they are frozen and cut.
Other Mix Ins:
  • Dried Cherries
  • Chopped Dried Apricots
  • Mini Chocolate Chips (dark chocolate preferred)
  • Shredded Unsweetened Coconut
  • Sunflower Seeds
  • Pecans
  • Chia Seeds
  • Hemp Seeds

Nutrition

Calories: 251kcal | Carbohydrates: 27g | Protein: 6g | Fat: 15g | Saturated Fat: 4g | Cholesterol: 32mg | Sodium: 157mg | Potassium: 227mg | Fiber: 3g | Sugar: 14g | Vitamin A: 453IU | Vitamin C: 1mg | Calcium: 46mg | Iron: 2mg