These Vanilla Chip Buckwheat Bars are from the newest Vegan Yack Attack cookbook by Jackie Sobon. They're chewy on the inside and crispy on the outside, and best of all, they're filled with chocolate chips.
WIN A COPY OF VEGAN YACK ATTACK ON THE GO!! SCROLL TO THE BOTTOM TO LEARN HOW. US Residents only.
If you're always on the go and struggling to eat healthy, this book is for you. Jackie Sobon, founder of the blog, Vegan Yack Attack, has created a book that's filled with quick and easy recipes that travel well and will keep you satisfied.
You'll find everything from breakfast to snacks, lunch to dinner, and simple staples that you'll want to keep on hand to dress up your sandwiches, pasta, bowls, and tacos.
Here is a sample of some of the recipes that you'll find in Jackie's book: Click on the links to read more reviews of the book and to get the following recipes.
And, these buckwheat bars with vanilla and chocolate chips.
WHY WE LIKE VEGAN YACK ATTACK ON THE GO
We're always looking for recipes that we can whip up and take with us in the car, to the airport, or even for an impromptu picnic. The recipes in this book deliver.
We also love that all of the recipes are easy to follow and have tips and notes to help the reader cook successfully. For example, Jackie lets her readers know that they can increase their protein intake by adding protein powder to the vanilla buckwheat bars.
She also lets readers know how to make things gluten-free, how to make recipes for a larger crowd, how to freeze and reheat, or how to use leftover stock.
Jackie also shares her favorite pantry essentials, kitchen equipment and tools, and more helpful tips and tricks to make vegan cooking easy.
HOW TO MAKE VANILLA CHIP BUCKWHEAT BARS
We could have shared a dozen recipes from Vegan Yack Attack on the Go, there were so many to choose from. We decided on sharing the chocolate, vanilla and buckwheat bars because you can eat these for breakfast or a snack, and they're so portable. Wrap them up in some parchment or put a stack in a mason jar and you'll never have to be hangry again.
The bars are simple to make. Here's what you do.
First - Simmer the buckwheat groats for approximately 6 minutes.
Second - Pulse the buckwheat, dates, oats, agave nectar, vanilla and salt in a food processor until the dates and oats are slightly broken down.
Third - Fold the chocolate chips and coconut into the mixture and spread into a rectangle on a parchment lined baking sheet. Definitely use the parchment paper because it makes it easy to lift onto the cooling rack.
Fourth - Bake, cool, and eat.
For US Residents Only.
We're so happy to have added Vegan Yack Attack On the Go to our cookbook collection and we know that you'll be excited to add it to yours. Go to our Instagram page for a chance to win one for yourself! Just follow us, like the comment and tag 3 people who you know would like a copy of the book too. Good luck!
Make this and let us know what you think. We love to hear from you! And, don’t forget to take a picture of your gorgeous creation and tag us @veganosity on Instagram.
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VANILLA CHIP BUCKWHEAT BARS
- 1 cup buckwheat groats
- 2 cups water
- 2 cups gluten-free rolled oats
- 1 cup pitted dates
- ¼ cup agave nectar
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- 1 cup vegan chocolate chips
- ½ cup unsweetened shredded coconut
- Preheat the oven to 350ºF (180ºC, or gas mark 4), and line a baking sheet with parchment paper.In a small pot, bring the buckwheat groats and water to a simmer over medium-low heat. Cook the grains for 5 to 7 minutes, uncovered, until tender. Strain off any excess liquid, allow it to cool for 10 minutes, then place the buckwheat in a food processor with the oats, dates, agave nectar, vanilla, and salt. Pulse until the mixture is combined, and the oats and dates are slightly broken down.
- Fold the chocolate chips and coconut into the bar mixture until evenly mixed, then spread the mixture out into a 9 x 12-inch (23 x 30-cm) rectangle, a ½-inch (1.25-cm) high. Using a pizza cutter or knife, cut twelve 2.5 x 4-inch (6.25 x 10-cm) bars out of the rectangle without separating them.
- Bake the bars for 30 minutes, then flip them, separating the bars at their perforations. Bake for 15 minutes until they begin to brown around the edges. Cool on a rack for 15 minutes for serving, or for 45 minutes before putting them into a container with a moisture absorbing packet.