Nothing makes you appreciate organization more than total chaos. We’ve been in our new home almost three weeks now and working like mad to do some renovations before the two of us head back to work for the upcoming school year. The new place has great bones, character, and mood-lifting light, but there are elements throughout that look like someone threw a party in the mid-90s and forgot to clean up. So, things remain in boxes, shifted this way and that, to make room for the work that needs to be done.
I stole away a couple times this week and headed over to my mom’s. We baked, we chatted, we laughed, and I made a mess of her kitchen. All things that were of comfort and a good break from the boxes, sawdust, and decisions awaiting me at home. And we made these millet buckwheat crispy treats.
The treats come together in a jiffy—no oven necessary. And while they are reminiscent of traditional rice krispie treats, they are almost a hybrid of crispy treat and granola bar. Puffed millet, rich in iron, calcium and B vitamins, is soft and airy while the buckwheat groats, full of protein and amino acids, add an earthy crunch. The hardest part about these treats is waiting for them to firm up in the freezer. But once they do, they make the perfect portable snack for road trips, picnics, or breakfast on your floor surrounded by boxes.
- ½ cup honey (or coconut nectar if vegan)
- ½ cup unsalted creamy almond butter
- ½ teaspoon sea salt
- 1 teaspoon pure vanilla extract
- 3 cups puffed millet
- ⅓ cup raw buckwheat groats
- ½ cup cacao nibs
- Grease an 8x8 baking pan (or 9x9 for thinner treats).
- In a small saucepan combine honey, almond butter, and salt and place over low heat. Stir occasionally until honey and almond butter have evenly incorporated. Remove from heat and whisk in vanilla extract.
- In a large bowl, combine millet and buckwheat. Stir in almond butter mixture until millet and buckwheat are evenly coated. Fold in cacao nibs.
- Put millet mixture into baking pan and using parchment or wax paper, press down to flatten evenly in pan. Place in freezer for about 45 minutes, then remove and store in fridge until ready to cut and serve.
I use Bob's Red Mill buckwheat groats and Arrowhead Mills puffed millet. Both can be found at most health food stores or online.
Thank you for reading! Follow me on Instagram and tag photos that you post of my recipes with #saltedplains. I would love to see!