Puffed Buckwheat Squares
This is a vegan, gluten-free adaptation of a traditional puffed wheat square--a Prairie potluck tradition. Chewy, chocolatey, and buttery, these are a perfect tea time snack!
8 cups puffed buckwheat
1/3 cup vegan butter
1 cup brown sugar, packed
1/2 cup brown rice syrup
1/3 cup cocoa powder
1 tsp vanilla
Line an 8X8 baking pan with parchment paper.
Pour puffed buckwheat into a large bowl and set aside.
In a medium sauce pan, melt butter. Stir in the rest of your ingredients. Cook on medium heat until mixture thickens slightly and is bubbling. Do not overcook! Remove from heat and pour mixture over the puffed buckwheat.
Stir until all the buckwheat is coated evenly.
Press into the prepared baking dish using a rubber spatula or the bottom of a flat glass. Press firmly, you don't want it to be loose. Let set in the fridge, then bring back to room temperature before cutting and eating...I mean serving.