1 cup buckwheat, soaked and dehydrated ( I do plenty of this in advance and keep it in the fridge for whenever it’s needed.)
1/2 cup dessicated coconut
25 dried unsulphured apricots, pre-soaked
1 tsp powdered ginger (a bit more if you like it!)
1 dsp coconut nectar (sugar alternative made from coconut.)
Grind the buckwheat and coconut to a fine powder in a coffee or nut grinder.
Transfer to a food processor and add the apricots, ginger and coconut nectar.
Mix thoroughly until you have a sticky mixture.
Transfer the mixture to a silicone pie tray and spread evenly. Score into 8 bars with a pizza cutter.
Dehydrate for a few hours to repel some of the liquid.
freeze or refrigerate until needed.
- Apricot, Peach, Mango Smoothie (bestfruitsmoothies.com)
- Apricot – Banana Smoothie Recipe (bestfruitsmoothies.com)