Puffed Buckwheat & Almond Butter Bars

1. Pre-heat oven to 165ºC. Line a 8 x 10 slice tin (or pan or your choice) with parchment and set aside.
2. Combine all dry ingredients in a large bowl.
3. Melt the almond butter, coconut oil and brown rice syrup together in a small pot, stirring to well combine. Remove from heat.
4. Pour the wet mixture over your dry mix and
5. Spread mixture into tin, press firmly and evenly.
6. Bake for 7-8 minutes until slightly puffy and golden then remove from the oven.
7. Let cool completely before slicing into 10 large or 15 small bars.

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INGREDIENTS