I’ve been working on several different bar recipes for some menu tastings. I wanted to incorporate some buckwheat groats (gluten free) to add more texture to the crust and that’s just what they did. Groats are fruit seeds that are related to rhubarb and sorrel making it a suitable substitute for grains for people who have a gluten sensitivity. Packed with manganese, fiber, copper, phosphorous. Plus they provide a great crunch factor to a rather soft crust. The cashew cream is a creamy, cheesecake-like texture without any dairy. I took a lot pictures to help aid you through this recipe. The recipe is very easy but waiting for it to set up in the freezer is the most painful part if you’re impatient like me.
— Knead to Cook