Cherry Mag Buckwheat Bars with Oat Crumble

We’re always inspired by the way Emily Alben—known to many as @almondmilkmaiden—brings a touch of creativity and nourishment into the kitchen. Her recipes are as beautiful as they are delicious, weaving thoughtful ingredients into everyday treats.

Her latest creation for us? Cherry Mag Buckwheat Bars. Think: a buttery buckwheat crust, juicy cherry filling laced with our Tart Cherry Magic Magnesium, and a golden oat crumble that crackles into place. They’re nostalgic, a little elevated, and quietly functional (without tasting “healthy”).

These bars are just as at home packed into a picnic basket as they are served at the end of a cozy dinner.

What You'll Need:

The Crust 

• 200 grams unsalted butter
• 210 grams all-purpose flour
• 50 grams buckwheat flour
• 80 grams granulated sugar
• ½ teaspoon salt

How to Make It

1. Preheat the oven to 350. Grease and line an 8x8 inch square baking pan with non-stick parchment paper. Let the paper slightly overhang the sides.
2. Place the butter into a medium-size saucepan set over medium-low heat. Heat, stirring often, until it is golden and melted. Turn off the heat and leave to cool slightly.
3. Meanwhile, whisk together the flour, buckwheat flour, sugar, and salt. Pour in the melted butter and use a spatula to work the mixture together until a soft dough ball has formed. Use your fingers to press this dough into the base of the prepared pan, making sure to press it into an even layer.
4. Bake for 18 to 20 minutes, or until just firm and beginning to turn golden brown. Set aside to cool.

The Filling

• 650 grams cherries, pitted (can use frozen but don't let defrost)
• 75 grams granulated sugar
• 1 tablespoon all-purpose flour
• ½ teaspoon cinnamon
• ½ teaspoon salt
• Zest and juice from 1 lemon
• 2 tbsp vanilla bean paste
• 1 tsp Tart Cherry Magic Magnesium 

Place the cherries into a large mixing bowl. Scatter over the sugar, flour, cinnamon, salt, and cherry magnesium, then sprinkle over the lemon zest, juice, and vanilla. Use your fingers to toss the ingredients together until incorporated. Set the bowl aside to macerate while you prepare the crumble.

The Crumble:

• 70 grams all-purpose flour
• 30 grams buckwheat flour
• 50 grams old fashioned rolled oats
• 30 grams granulated sugar
• ¼ teaspoon baking powder
• ¼ teaspoon ground cinnamon 
• ½ teaspoon salt
• 75 grams cold butter, cubed

Combine the flour, buckwheat flour, oats, sugar, baking powder, cinnamon, and salt in a medium mixing bowl. Add in the cold butter and use your fingers to rub it into the dry ingredients until a roughly-sized crumb has begun to form. Set the bowl aside until needed.

Finishing

A few tablespoons of powdered sugar

Evenly spread the cherry mixture over the cooled crust then scatter the crumble roughly over the top. Bake for 35 to 40 minutes, or until golden brown. Remove from the oven and set aside to cool completely.

Once cool, carefully lift the bars out from the baking pan. Use a sharp knife to cut them into nine or twelve evenly sized bars, and then sift over the powdered sugar before serving.

xx