Total Time
Prep 0 mins
Cook 37 mins

A Mori Nu recipe that we made the other night. Cooking time also includes cooling time.

Ingredients Nutrition


  1. Preheat oven to 350°F.
  2. Pam an 8x8-inch pan.
  3. Mix all the dry ingredients. The recipe says use food processor, however, since you are simply mixing them well, it is easier to do it by hand.
  4. Use the processor for this or have a LOT of energy: Place all the wet ingredients in a work bowl and process until smooth. Scrape the sides of the bowl as needed.
  5. When smooth add the dry ingredients all at once and pulse until just moistened.
  6. Scrape into pan and sprinkle with nuts.
  7. Ours formed a ball that simply "fell out" leaving the processor almost clean. It did not effect the end result at all.
  8. Bake for 22 minutes or until they pull away from the sides of the pan. Let cool for 15 minutes before turning out of the pan.
Most Helpful

I am finally remembering to review this fantastic recipe after making it for the teenthsomething time is my go to recipe for special events and I bring a platter of these tasties with me when I am asked to is also mr. free-free's most requested Zaar recipe to date so I guess that would make it the family fav...:)love the flavor of the buckwheat ...definitely use the almond ...I often add cinnamon and chipotle and I do the whole thing in a food processor...I add a brick of tofu and one whole apple cut into slices and batter taste my way through...some times I have added carob, or raisins along with the rocks every-time...whenever I give my little nephew anything chocolate he asks me "is it tofu??" and that's because he likes it not because he is afraid it might be... like I said the family favorite _THANKS for the share!

free-free January 03, 2009

These were a bit strange, but good. Since my processor doesn't blend things too well (I despise that thing...)I may have over-mixed it. Also, I was a little dumb, since I forgot to add the sugar until the very end. This, I think, contributed to the thick and rubbery texture that I got after about 30 minutes of baking. I think that if the directions are followed exactly, the texture would improve. The taste was good, but could actually use a pinch of salt to counter the blandness of the tofu. I will make this again once I get my **** processor replaced. Thanks for this recipe!

BigFatMomma October 10, 2005