I decided to explore Ag days for the first time this week. Well, actually my friends were giving a talk about their Outstanding Young Farmer Award and how their farming practices earned them their prize and I just had to listen…but when they had finished (and I was enlightened), I decided to explore the rest of Ag days.
(Just in case you’re not from the country, ‘Ag’ means ‘Agriculture’)
Well, I can’t say I was shocked or even surprised. All of the things I thought would be there were: BIG machinery, fancy technology, chemicals for everything a farmer might worry about at night and Canola, canola, canola…Everything someone involved in large-scale agriculture might want or need for his thousands of acres was there at Ag days. But I did stumble upon a booth, a humble booth by comparison, that caught my attention.
Perhaps my eyes wandered because I am female (whilst most of Ag days attendees were dusty-jeans-sportin’ male), perhaps they wandered because I wish there were more off-the-beaten-track foods out there (did I mention there was a lot of canola already?) or perhaps they wandered because I had one and a half year old Leela with me and she was hungry (they were giving away free cookies) but the buckwheat counter pulled me in like a fish caught munching on a hook thick with night crawlers. Yes the cookies were good but what I really took away from the experience (apart from a few calories) was a great little cook book put together by the Canadian Special Crops Association. Buckwheat doesn’t contain gluten and with the number of people who are wheat intolerant or celiac on the rise, crops like buckwheat are in demand…although by the looks of the booth, maybe not too much in demand just yet. Regardless of popularity, I did try one of the recipes and oooo-doggy (snap knee for emphasis) it was good. So I am sharing it with you dear reader. Enjoy the deliciousness that comes from this alternative crop
These very crumbly bars are absolutely delicious and packed full of healthy fats. They are very filling and a delicious addition to a big bowl of fruit, yogurt or just as they are.
Preheat oven to 350F
1/3 c. buckwheat flour
1 1/2 c. chopped mixed nuts (raw)
1/4 c. unsweetened shredded coconut
1/3 c. sesame seeds
1 c. chopped raisins
1 tsp cinnamon
1/2 c. melted butter
1/4 c. honey
Melt butter and honey in a pot on the stove. In a large bowl mix together the rest of your ingredients and then pour in your butter mixture and stir well. Pat into a well-greased 8 x 8 inch pan and bake for 20 minutes (until the edges are golden brown). Let cool completely before removing and be prepared for some serious crumbles.
My kids loved this recipe and eat the ‘bars’ in a bowl with a spoon.