Peanut Butter and Pumpkin Seed Slice

Method

1. Pre-heat oven to 200^oC and line a 20x20cm baking dish with baking paper.
2. Cook ½ cup buckwheat groats in water as per packet instructions. Set aside and allow to cool.
3. Place walnuts and brazil nuts in a small food processor and blend until nuts have broken down in size.
4. Combine the cooked buckwheat, nuts, seeds and cinnamon in a mixing bowl.
5. In a small saucepan over low heat, combine the coconut oil, peanut butter, vanilla essence and rice malt syrup. Once combined, whisk through bicarbonate soda until mixture gets a little foamy.
6. Stir the wet ingredients through the dry ingredients. Spread the mixture evenly in the baking dish and bake for 15 minutes until golden brown.
7. Allow to cool and divide into slices.