Serves 8
Prep Time 10 mins
Duration 20 mins
Ingredients
- 150 g buckwheat, rinsed
- 120 g unsweetened pumpkin puree
- 120 g almond butter
- 4 tbsp. stevia
- 1 tbsp. coconut oil
Method
- Place rinsed buckwheat in a pan and add 600ml of water.
- Bring to the boil and simmer the buckwheat for 15 minutes.
- Rinse under cold water, strain through a colander and pop into a large mixing bowl.
- Stir in the pumpkin purée, almond butter and Stevia, and mix thoroughly.
- Lightly grease a baking tray, 10 x 5 inches, with the coconut oil.
- Spoon the mixture into the prepared baking tray and smoothen it using the back of a metal spoon, warmed with hot water.
- Freeze for 45 minutes and slice into 8 pieces.
- Your pumpkin bars are ready to eat!
Nutritional Value
(per serving)
Calories 181 kcal
Total Fat 11 gm
Saturated Fat 2 gm
Carbohydrates 18 gm
Fibre 2.6 gm
Protein 6 gm