Banana, Buckwheat and Oat Bars

Ingredients

• buckwheat (whole groats, uncooked) — 100 g (1 cup; cooked first)
• water — 500 ml (for cooking the buckwheat)
• cooked buckwheat — 115 g (weighed from the buckwheat cooked in the first step)
• oats — 160 g
• raisins — 30 g
• blueberries — 100 g (printed as '100 m' in the list and 100 g in the method)
• ripe bananas — 3
• vanilla extract — 5 g (1 teaspoon in the method)

Method

1. Put the 100 g buckwheat and the 500 ml water into a rice cooker and cook until done. Rinse the cooked grain under cold running water, drain it well and weigh out 115 g.
2. Set the oven to 200 C (180 C fan, gas mark 6). Grease a 20 x 30 cm tin and line it with baking paper.
3. Mash the bananas in a mixing bowl, then stir in the cooked buckwheat, oats, raisins, blueberries and vanilla.
4. Spread the mixture in the tin and smooth the top.
5. Bake for about 25 minutes, until golden on top and firm when pressed.
6. Cool completely on a wire rack before cutting into bars or squares.