Wholesome lunchbox bars

This creation was a bit of an experiment, but it paid off! I'd been looking for a lunchbox filler that wasn't loaded with dried fruit, and wasn't completely nut based - they're so expensive! - so I concocted these which are only subtly sweetened with a little rice bran syrup. 

Ingredients (makes 15 - 24 pieces) 

• 1/2 cup almonds
• 1/2 cup brazil nuts
• 1/2 cup sunflower seeds
• 1/2 cup sesame seeds
• 1 cup soaked buckwheat groats 
• 1/2 cup shredded coconut
• 1/2 cup ground linseed (also known as flaxseed)
• 1/2 cups coconut oil
• 1/3 cup rice malt syrup
• 2 tablespoons nut butter -  I used coconut sugar sweetened chocolate hazelnut spread, but any quality nut butter will do. 
• 1/2 teaspoon sea salt
• 1 teaspoon vanilla essence
• 2 teaspoon cinnamon
• 1 tbsp ground ginger

Soak buckwheat groats in a large bowl with cold water for at least 30 minutes (up to 2 hours). Drain and rinse well. 

Preheat oven to 160°C and line a large baking tray with baking paper. 

Place almonds, brazil nuts, sunflower seeds and sesame seeds into a food processor and blitz until you form small chunks. Add the drained buckwheat groats, shredded coconut, melted coconut oil, nut butter, rice malt syrup, vanilla, salt, cinnamon and ginger. Blitz again. 

Spoon the mixture into the prepared slice tray. Spread and press down mixture firmly. Bake for 20 minutes till lightly golden on top. Allow to cool before slicing and storing in an airtight container in the fridge, or freezer.