1.5 cups/ 200gms dried and diced figs (organic and preservative free)
2/3 cup/ 90gms sunflower seeds
Place, sultanas, coconut syrup, coconut oil, soaked chia, turmeric, ginger and salt into a food processor and puree till smooth
Add in the cashews, 2/3 of the buckwheat and pulse to a coarse texture
Tip the contents of the food processor out into a clean bowl. Add in the remaining buckwheat along with the sliced figs. Push the mixture together to create one large flattish log, wrap in parchment paper and freeze.
Once frozen, slice into 5-7mm slices, and lay onto parchment paper set over a baking sheet
Place into a preheated oven (150C/300F) for 15 – 20 minutes before turning each bar and allowing a further 10 -15 minutes to dry out