Prepare the buckwheat beforehand: soak it for 30 minutes in cold water, rinse well and sprout for 24-36 hours (rinsing at least 3 times a day), then dehydrate for 12 hours until crispy and completely dry. You can prepare it in bulk (in order to save time) and store it at room temperature in an airtight glass container.
Blend the nuts and the chia seeds, then mix all the ingredients together and stir well. Spoon the mixture into a prepared cake pan: use the back of a large spoon or your fingers to press the mixture firmly into it. Dehydrate for about 4 hours, then let it rest in the fridge overnight. Cut into bars using a long knife.
This never-to-miss recipe was created by La Tortoise an excellent on-line cook blog.