Days are flying by! Am I the only one feeling like that? While I was busy complaining about summer, couple of months flew by right in front of my eyes. I somehow manage to put together a post here, blink and another week is gone! I fail to understand how I ever managed to post more than once a week.
Also I have been not experimenting too much in the kitchen. Most of the days I eat very simple food and fall back family favorite recipes and old favorites of mine.
But after a couple of pre-monsoon showers, Bangalore has cooled down considerably. With cooler mornings and evenings I feel like I am slowly getting my energy back. After a long time I finally felt like baking something!
This recipe was born in an attempt to save some boiled beets that was sitting in the refrigerator. I first thought of the famous beet & chocolate cake but I was looking at eating more nutritious, wholesome snacks rather than desserts. I thought of skipping cocoa all together and baking something without any sugar in it. To make this sweet and healthy I added tons of chopped up dates and dry figs into it. I really wasn’t sure how it would turn out especially because there was so much beet puree in it. To my great surprise it was quite tasty. I am not a fan of dry fruits and nuts so I feel like this is a great way for me to add more of them to my diet. When I crave for something a little sweet, a small piece of this healthy cake bar is perfect.
These bars quite sweet, thanks to all the dry fruits in it. You can reduce the amount of dry fruits used if you want. They are also soft, slightly chewy and crunchy with all those tiny fig seeds. I have refrigerated mine because but if your part of the world is not so hot right now, you don’t have to refrigerate them, just store them in an airtight container.
You can pretty much use any dry fruit of your choice here to make different variations of this recipe.
Some nuts could add an interesting texture too.
A couple of table spoons of unsweetened cocoa can make them ‘dry fruit and chocolate cake bars’.
Use any oil of your choice instead of olive oil.
These cake bars are great breakfast or snack options.
- 1 cup whole wheat flour
- ¼ tsp baking soda
- ½ tsp baking powder
- ½ tsp vanilla powder
- ¼ tsp salt
- 1 tbsp flax seed powder + 3 tbsp water
- 1 ½ cups boiled pureed beetroot
- ½ cup chopped dates
- ½ cup chopped figs
- 1/3 cup olive oil
Peel and cut the beets into small pieces. Boil them till soft with as little water as possible. I pressure-cooked them. You can also roast them. Once cooked, let it cool completely and puree it into a smooth paste.
Pre-heat the oven at 150 degree Celsius.
Combine the flax seed powder with 3 tbsp of water and stir well. Keep this aside to rest.
Chop dates and figs into tiny pieces. .
Place the wheat flour in a big bowl. Add the baking soda, baking powder, vanilla powder and salt to it and stir well. Now pour the beet puree, flax seed mixture and oil. Stir till everything is combined well. Now add the chopped figs and dates and fold everything gently.
Grease a sheet pan and spread the batter in it. Place it in the preheated oven and bake for 35 to 40 minutes.
Let it cool completely before you cut it into small squares.