Preheat oven to 320º f.
Mix all the dry ingredients together in a mixing bowl. Using freshly ground buckwheat flour is important to this recipe. It's okay to sub almond flour, but I like to use freshly ground almonds when possible. I also prefer grinding my own oat flour and find it has a much better texture than store-bought oat flour.
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 18 minutes, being careful not to over bake.
Cool completely before slicing. They will be very crumbly when warm. I like to freeze them before slicing.
Store bars in the freezer for best results.