1/2cupraw buckwheat flourground from raw buckwheat groats, not Kasha
1/4teaspoonsalt
2tablespoonssucanat or pure cane sugar
1cupwater
1 1/2teaspoonscinnamon
2tablespoonsunrefined coconut oilmelted
1/3cupraisins
1/4cupunsweetened shredded coconut
Instructions
Preheat oven to 375 degrees. In a bowl, combine all ingredients and stir well until fully combined. A large whisk works really well. Grease a 9x9 square pan [or 8-9” round pan]. If using the sq. pan bake for 35 minutes. I used an 8x8 pan as that was all I had, so I just added a couple minutes to the bake time. Once it's cool remove it from the pan. I cut it into quarters and then sliced my piece in half through the middle and spread my favorite peanut butter and jam on either side. Leftovers were good for at least another day but then started to dry out a little, so be warned. I don't see why you couldn't freeze it though if you can't eat that much right away.
Notes
Recipe (slightly) adapted from The Edible Perspective