Looking for a healthy snack to provide the kids? And maybe even for your own benefit? Ditch those store-bought snack bars for something somewhat healthier and guilt-free genuinely strawberry rhubarb buckwheat bars. They may sound intricate, but they are extremely simple to produce. The crust on the bar is manufactured out of molasses, whole-wheat flour, buckwheat flour, coconut sugar, plus some other key baking ingredients. Molasses and buckwheat flour possess a lots of hidden benefits for your system making it healthier than sugar and white flour, respectively.

To create this dish, place every one of the ingredients in a blender until well-combined and after that press it right baking pan. Once baked for 15 minutes, the bars are set to your filling. The filling is constucted from strawberries, rhubarb, preserves, cornstarch, and lemon juice. This mix is heated in a saucepan until it reaches the best consistency. Once they have finished cooking, pour it across the crust ,finish it with all the remaining crumble, and bake. Voila! You could have your summer snack ready for him or her so you.

Ingredients

For the Crust:

• 2 1/4 cups whole-wheat flour
• 3/4 cup buckwheat flour
• 1/2 cup coconut sugar
• 1 teaspoon Kosher salt
• 1 teaspoon baking powder
• 1 cup cold unsalted butter, cut into cubes
• 1 egg
• 2 tablespoons honey
• 3 tablespoons molasses

For the Filling:

• 2 cups strawberries, tops removed
• 2 cups rhubarb, chopped
• 1 (12 ounce) jar no-sugar added strawberry preserves
• 1 tablespoon cornstarch
• 2 teaspoons fresh lemon juice

Instructions

For the Crust:

1. Preheat oven to 375F. Lightly spray a 9 X 13 inch baking pan.
2. In a mixer, pulse whole-wheat flour, buckwheat flour, coconut sugar, salt, and baking powder inside a food processor until well combined. Add butter cubes and pulse until mixture is crumbly. Add egg, honey, and molasses and pulse until well combined and enormous clumps form. Reserve 1/2 cup of the mixture and pour the other parts into prepared baking pan and press within the bottom and slightly increase the sides produce a crust.
3. Bake for 10 minutes, remove from oven and funky.

For the Filling:

1. Combine all ingredients in food processor and lightly pulse together purely to combine ingredients. Pour right into a small sauce pan and warm on medium heat until preserves had melted and also a sauce begins for form. Pour over cooled crust and crumble reserved 1/2 cup of crust mixture ahead.
2. Bake for approximately 20 min until filling is bubbly and top starts lightly brown. Cool completely before cutting and serving. If desired, sprinkle with powdered sugar.