Blueberry Banana Cake Bars

I’m back! Boy, did I miss you guys [and my kitchen]. Don’t let that fool you though, I still cooked up a storm while we were away.

I am [still] uploading all of our pictures and videos from the trip, and plan to share them with you tomorrow.

I managed to make these snack bars a couple of days before the family arrived. The plan was to take them along with us in our travels so we would avoid stopping for snacks at various gas stations.

Thankfully, it worked!

We saved our tummies and our wallets!

These bars also double as a great breakfast in a bowl with milk, nut butter, and fruit.

 


Blueberry Banana Cake Bars
Author: 
Recipe type: Gluten free, Dairy free, Refined sugar free, Yeast free, Corn free
Prep time: 
Cook time: 
Total time: 
Serves: 8 squares
 
Lightly sweetened cake with blueberries, banana, and a walnut topping.
Ingredients
  • ¾ cup chickpea flour
  • ¼ cup buckwheat flour – processed groats in my coffee grinder
  • ¼ cup buckwheat grouts
  • ¼ cup chia seeds
  • ¼ cup hemp seeds
  • 2 teaspoon ground cinnamon
  • 1 teaspoon baking powder
  • ⅛ teaspoon nutmeg
  • 1¼ cup non-dairy milk – I used almond milk
  • 2 large eggs
  • 1 cup banana, mashed [about 3 bananas]
  • ¼ cup coconut/coconut sugar
  • 2 tablespoon ground flax seed
  • 1 tablespoon pure vanilla extract
  • 1 cup frozen blueberries
  • ¼ cup chopped walnuts
Instructions
  1. Preheat your oven to 375F and line 8×8 pan with parchment paper across both sides for easy lifting and set aside.
  2. In a large bowl combine flours, whole buckwheat, chia, hemp, cinnamon, baking powder, and nutmeg. Set aside.
  3. In a separate bowl, whisk milk, eggs, mashed banana, sugar, ground flax, and vanilla. Once incorporated, pour into dry ingredients. Stir until combined before adding in blueberries.
  4. Pour mixture into prepared pan and even out with a fork. Sprinkle walnuts over top.
  5. Bake for 45-50min until a toothpick inserted comes out clean. [Mine took 50 minutes].
  6. Allow to cool for 5 minutes before removing from the pan and allowing to cool on a wire rack for an additional 10-15minutes.

View Nutritional Information (once on page scroll down)

Okay, off to spin class before I tackle a weeks worth of cabin laundry.

:*(

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Comments | Leave Your Comment

  1. Hi, Leanne!
    I would like to make this recipe.
    I have just a question: should the buckwheat groats be raw or cooked? We normally eat buckwheat as rice or we make buckwheat flour pancakes, but I’ve never used the whole “grains” in cookies.
    I apologise in advance if my question sounds silly, but I would hate to waste ingredients. Thanks a lot.

  2. These are fantastic – just made them and I am sooo impressed. Is there anything you could use in place of the chickpea flour? I am now out and want to make more bars, but that flour is hard to get where I live. Thanks!

    • I’m glad you like them, Sally! They freeze really well too, if you’re planning on tucking away a couple of your next batch :) Do you have sorghum flour? I find it’s somewhat similar to chickpea. You’ll need to use about 10-15% less flour from my experience.

  3. Really like the look of these! especially because I’m lactose intolerant and my parents have heart problems. But since I’m England, I’m not sure about all the different sorts of flour you’ve used? Could you help me out?

    • Sure thing, what types of flours do you have available? Buckwheat flour can usually be replaced with whole wheat flour (I’m told) if you don’t have a sensitivity to gluten!

  4. These are delish. I had to make a few substitutions, as I was out of stuff (Extra Tbsp flax instead of some chia–didn’t have enough–millet instead of groats, no hemp but added 1/4 c coconut flakes, 3/4 tsp pumpkin pie spice instead of cinnamon and nutmeg), and I baked them as muffins, both mini and regular, and they turned out great. Looking forward to eating them with toppings for breakfast tomorrow!
    I have been making a lot of your recipes since I found your blog a couple wks ago and I love them! Thank you for all your work and ideas. I have had to eliminate so many foods from my diet due to health reasons (even being a vegetarian!) and your recipes have turned my restrictions into opportunities to expand my culinary horizons!

  5. Ok- so I made the doughnuts- and it totally worked!! I did make some modifications to the recipe (no blueberries, and didn’t have hemp seeds and I added a 1/2 tsp of salt). Then I baked them in this:

    http://www.amazon.com/Wilton-Nonstick-6-Cavity-Donut-Pan/dp/B004CYELOQ/ref=sr_1_3?ie=UTF8&qid=1309719880&sr=8-3

    we rolled them in cinnamon sugar (palm sugar) and homemade powdered (regular) sugar with no corn.

    The girls were so excited and loved them- totally would do this again.

    The only thing is the buckwheat groats were crunchier than in the regular cake- I think this was due to the shorter cooking time. Next time I think I might try grinding all of them.

    jenetta

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