Well, these were a surprise…
I really had no expectations for these bitty bars…I mean a high fiber, gluten free, dark flour dessert…didn’t really create a high desire to have them haha…and Dorie’s description didn’t help much either…”pleasantly dry and grainy texture” 🤷♀️. Although, they did included chocolate, so that is always a plus!
We learn that buckwheat has quite a variation in color…could be almost black, thus giving it its name of black wheat. We are told this flour is very rich and nutty in favor.
I opted to make a half batch as the ‘100 bars’ the full batch made scared me off haha. I still ended up with 50 of the baby bars so this really makes a lot. Other than the buckwheat, the ingredients are very common: eggs, butter, baking powder, salt , sugar, vanilla, optional dark rum, and chocolate.
I am surprised how much we enjoyed these! The nuttiness really came through…almost like there was a slight peanut butter flavor in the chocolate. We felt the texture was better the first few days…they were described as a little “chalky” the longer they sat. That wouldn’t deter me from making them again though…just need to eat them faster haha. I do have the rest of the buckwheat flour, so I would say I can see me making these again. These were interesting…and a keeper!