{GUEST POST//RECIPE} Pumpkin Cardamom Buckwheat Granola Bars

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Pumpkin spice for fall? Groundbreaking.

It’s so much easier accepting the cold weather when there are flavours like pumpkin spice involved. As an ode to the season, we wanted to celebrate by working with our friend Genevieve Kang of @kikanblvd to develop a superfood snack that’s perfect for breakfast or an afternoon pick me up. 

– elxr team 

Pumpkin Cardamom Buckwheat Granola Bars

All your favourite pumpkin spices with a kick of cardamom! These crispy, yet gooey granola bars make a yummy snack-on-the-go — lightly sweetened with brown rice syrup, they are full of satiating, healthy fats and protein from the addition of pumpkin seed butter and coconut oil, as well as fibre from the ground flaxseed. The warming spices are great as the temperature cools, as they can all aid in increasing blood circulation, supporting healthy digestion, and even boosting the immune system!

The Recipe

(makes 12 bars) 
  • 1 pkg. ELXR sprouted buckwheat granola
  • 1/3 c. ground flaxseed
  • 1 tsp. pink sea salt
  • 1 tsp. ground cinnamon
  • 1/4 tsp. ground ginger
  • 1/4 tsp. ground nutmeg
  • 1/8 tsp. ground cloves
  • 1/8 tsp. ground cardamom
  • 1/4 c. filtered water
  • 1/4 c. coconut oil
  • 1/4 c. pumpkin seed butter
  • 1/3 c. brown rice syrup, I like this one!
  • 1 tsp. vanilla extract
  • bee pollen, for topping (optional)

  The Steps

  1. Preheat oven to 325 degrees F. Line a baking sheet with parchment paper.
  2. Place buckwheat granola in a large mixing bowl, set aside.
  3. In a separate bowl, add the flaxseed, salt, spices, and filtered water. Mix until well combined, and then add to the bowl with granola.
  4. In a small pot on medium-low heat, combine the coconut oil, pumpkin seed butter, and brown rice syrup. Stir until melted, then remove from heat. Stir in vanilla.
  5. Add coconut oil mixture to the granola mixture, combine well. Pour mixture onto parchment line baking sheet and spread into an even layer. Top with another layer of parchment paper and use a rolling pin to flatten and press the mixture, so it’s about 1/2-inch thick.
  6. Bake for about 15 minutes until the edges are bubbling. Remove from the oven, and sprinkle with bee pollen before cooling. Transfer to the freezer for a quicker cooling time.
  7. Once cooled, slice into about 12 portions — I like triangles, but you can do rectangles or squares, whichever you prefer! For a more rustic look, instead of using a knife, simply break into pieces. Store bars, covered and in the refrigerator for up to 1 week, or in the freezer for up to a month.
  8. Dunk with a glass of Chaga Fix and enjoy! (also delicious broken up into a crunchy cereal with Chaga Fix poured on top)





Thank you again to Genevieve Kang of @kikanblvd for creating this absolutely delicious and good-for-you recipe. If you’re looking for more tips on holistic living + wellness inspiration, be sure to follow her on Instagram.

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