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Blueberry Banana Cake Bars

by August 31, 2017

Lightly sweetened cake with blueberries, banana, and a walnut topping.

Eating Style:

Dairy-free, Gluten-free, Nut-free, Refined Sugar-free, Soy-free, Vegetarian

Prep Time:

Serves:

8

Ingredients

  • 3/4 cup chickpea flour
  • 1/4 cup buckwheat flour
  • 1/4 cup buckwheat grouts
  • 1/4 cup chia seeds
  • 1/4 cup hemp seeds
  • 2 teaspoon ground cinnamon
  • 1 teaspoon baking powder
  • 1/8 teaspoon nutmeg
  • 1 1/4 cup non-dairy milk
  • 2 large eggs
  • 1 cup banana, mashed [about 3 bananas]
  • 1/4 cup coconut sugar
  • 2 tablespoon ground flax seed
  • 1 tablespoon pure vanilla extract
  • 1 cup frozen blueberries
  • 1/4 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.

Nutrition Information Per Serving

Calories:

300

Calories from Fat:

300

Total Fat:

10.5

Saturated Fat:

1.3 g

Cholesterol:

47 mg

Sodium:

398 mg

Carbs:

43.5 g

Dietary Fiber:

10.4 g

Net Carbs:

33.1 g

Sugars:

16.4 g

Protein:

11.3 g

HI! I’M LEANNE

Nutrition educator + keto enthusiast. I want to live in a world where every woman loves her body, nourishing fats are enjoyed at every meal, and the word “restriction” isn’t in the dictionary.

Read more about me...