Step 1

Place almond butter, maple syrup and salt (if using) in a large bowl. Stir well (I used a wire whisk) until you obtain a uniform mixture.

Step 2

Add oats and raw buckwheat and mix them all in. You can use a wooden spoon, initially, but once the mixture becomes thick it's best to use your hands.

Step 3

Add cranberries and pumpkin seeds, reserving a few for decoration. Knead the mixture until everything is well incorporated. The mixture should be quite crumbly and dry - a bit like shortbread dough - by the time you are done adding things, but it should still bond easily once you exert some pressure on it.

Step 4

Line a rectangular container or a baking tray with a piece of baking paper so that the bar is easier to remove. I recommend a container with a lid so that it keeps fridge smells out.

Step 5

Spread the 'dough' in the paper lined container. Sprinkle a few cranberries and pumpkin seeds on top of the mixture and press the mixture down really well so that there are no gaps / air pockets and the bars hold together well. Use a piece of baking paper with a flat-bottomed glass on top to be able to pack the mixture better. Pop the container into the freezer for about 2 hours to set.

Step 6

Remove from the freezer. If the mixture is very frozen, allow it to thaw for a minute or two before you start cutting into it. Cut into equal size pieces with a sharp knife (I found that a serrated knife works best). Store the bars in the freezer in an airtight container.