I’m so excited to share that today I have my first post up as a contributor on Super Healthy Kids. The site, which you must follow if you don’t already, is a wonderful resource for all of us parents who are trying to feed our kids (and ourselves) nutritious foods. They recently started a contributor program and it’s been so great to team up with a like-minded group of women and moms.
This Blueberry Date Snack Cake with Oats is a yummy snack, yes, but also for breakfast and dessert topped with a little cream cheese. It’s are naturally sweetened with just dates, are gluten-free (but don’t require any special flours), and are packed with protein and good fats for the little ones. Each piece is moist and stores really nicely in the fridge for up to a week, making them a wonderful recipe to make on the weekend and enjoy throughout the week.
Blueberry Snack Cake
Makes 16-20 bars, depending on how large you make your slices
- 1 cup dates, pitted
- 1/2 cup rolled oats
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 2 tablespoon flaxseed, ground
- 2 tablespoon sesame seeds
- 3 large eggs
- 1/2 cup almond butter
- 1 teaspoon vanilla extract
- 3/4 cup blueberries
1. Place the dates in a bowl, cover with water, and soak for 1 hour. Drain, pat dry, and remove pits.
2. Preheat the oven to 350 degrees F and grease an 8×8-inch square baking pan.
3. Place the oats into the bowl of a food processor and grind into a coarse flour, like the texture of instant oats. Add the baking powder, salt, flaxseeds, sesame seeds, eggs, almond butter, vanilla, and dates. Process until smooth, about 15-30 seconds. Pour into the prepared pan and smooth with a spatula.
4. Sprinkle the blueberries over the top and press gently into the batter. Bake for 32-35 minutes or until a cake tester inserted into the center of the pan comes out cleanly. Cover with foil for the last 10 minutes of baking to prevent the edges from browning too deeply. Place the pan onto a wire rack and let cool completely before slicing.
5. Slice into bars, place into an air tight container or a zip top bag, and store in the fridge for up to 5 days or in the freezer for up to 3 months.