These tart little pearls are probably most consumed in the form of sauce during holidays and are most known for their ability to provide relief for UTI symptoms. Cranberries are full of antioxidants and rich in vitamin C, manganese, and fiber, which means they may protect you from heart disease, help prevent cancer, keep your bones strong and are good for your digestion. Add to all this the excitement of making dishes with something that you don't eat every single day because they're only available a few weeks a year. Don't you love the changing of seasons?
Raw Crunchy Buttery Buckwheat Bars
(Makes 8 small bars)
1 cup buckwheaties
1/2 cup walnuts
1/4 cup sunflower seeds
1/4 cup hemp seeds
1/2 cup dried shredded coconut
1/4 tsp ground vanilla bean (or vanilla extract)
pinch of salt
1/2 cup currants/raisins/any dried fruit
3/4 -1 cup cranberries
7 tbs coconut butter (or coconut oil)
2-3 tbs (or to taste) agave syrup/honey (not vegan)/maple syrup (not raw)
1. Melt the coconut butter/oil and set it aside
In a food processor:
2. Pulse the buckwheaties a couple of times or grind them to a course meal or as fine as you wish and put them into a mixing bowl
3. Coarsely chop the walnuts and add them to the bowl
4. Pulse the sunflower seeds and add them to the rest of the ingredients along with the hemp seeds, shredded coconut, salt, and vanilla.
5. Grind the cranberries and the dried fruit you're using in to a fine wet mixture and add to the bowl with the coconut butter/oil and sweetener.
6. Mix well with a spoon or your hands
7. Press the mixture into a plastic wrap-lined, flat-bottomed dish chill for a little bit
8. Slice them into desired shapes or bars before serving