Easy and healthy, these Millet Buckwheat Crispy Treats with Cacao Nibs are a satisfying gluten-free treat made refined sugar-free with honey!
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.
Millet Buckwheat Crispy Treats With Cacao Nibs
Ingredients
- 1/2 cup honey or coconut nectar if vegan
- 1/2 cup unsalted creamy almond butter
- 1/2 teaspoon sea salt
- 1 teaspoon pure vanilla extract
- 3 cups puffed millet
- 1/3 cup raw buckwheat groats
- 1/2 cup cacao nibs
Instructions
- 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.
Recipe Notes
Adapted from my No-Bake Granola Bars with Maple-Sweetened Dark Chocolate.
I use Bob's Red Mill buckwheat groats and Arrowhead Mills puffed millet. Both can be found at most health food stores or online.
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Emanuele @ guyslovecooking says
Good luck with you settling in quickly. I only did move recently and I completely understand.
I was not able to create beautiful recipes like you are doing I must admit::
Tessa says
Thank you so much! It is always a bigger process than you anticipate, isn’t it? :)
Abby @ The Frosted Vegan says
Moving is such a hard transition period! It always feels like things aren’t quite done and I can never seem to find anything (gah!). Best of luck with the rest of your renovations and moving, I’m sure having someone else’s kitchen close by helps the journey as well :)
Tessa says
Oh my gosh, yes, not being able to find things is about to drive me crazy! Ha! Having a ready-to-use kitchen to run to certainly does help. ;) Have a great weekend, Abby!
Christina @ Bake with Christina says
Those crispy treats look super delicious, Tessa! I’m loving all the yummy flavors!! :)
Tessa says
Thank you, Christina! They disappeared here pretty quickly. ;)
Amanda Paa says
i feel like my house is in disarray as well, we’re trying to some makeovers to a few rooms. i’m super excited to have an office finally. but with that comes trying to sort all the things we do/don’t need. and then it feels overwhelming.
these crispy treats are so mature! and tasty i’m sure. i fancy the look of them over traditional rice krispie treats too. :) xo
Tessa says
That is exciting – it will be great having your own office! I know that overwhelming feeling though. I’ve learned that I’m much more of an emotional keeper of things than I thought. :) And things being in disarray make it even tougher!
Thanks, Amanda! xo!
Mona says
Great recipe – love that its’s “no bake”. Good luck settling into your new home!
Tessa says
Thank you, Mona! With this hot weather we’re having, no bake is the way to go! :)
genevieve @ gratitude & greens says
I only discovered puffed millet a few weeks ago and I can’t believe it’s taken me this long! I really miss rice crispy treats (which I no longer eat because of marshmallows/gelatin) and these remind me so much of them. I can’t wait to whip up a batch and bring them to a picnic! Good luck + have fun settling into your new home!
Tessa says
Same here – puffed millet is a recent discovery for me! These would travel well for a picnic! Thanks, Genevieve! :)
Kristen @ The Endless Meal says
These look so good! Love the puffed millet … so much more interesting than puffed rice but I imagine just as (or even more) delicious. :) Pinned!
Tessa says
Thanks, Kristen! I was definitely eating the puffed millet out of the bag as I made these. ;)
Katie says
Can hulled millet be used in place of puffed millet?
Tessa says
Hi Katie! I’m afraid hulled millet wouldn’t work very well here. Using hulled millet in its uncooked form I think the outcome would be way too hard and crunchy. The cacao nibs and buckwheat already give it some crunch and the hulled millet would probably be too much. If you are having a hard time finding puffed millet near you, I ordered mine from Amazon and use the Arrowhead Mills brand.