These superfood cake bars are packed with nuts, seeds, dried fruit – from hazelnuts and pecans, to goji berries and hempseed. They make a filling snack or a healthier sweet treat.
Commissioned by Redmond.
Not just regular cake, these are superfood cake bars! I’ve packed them with nuts, seeds, dried fruit and all sorts of goodness. They are dense, decadent and bursting with texture and flavours. My kids absolutely loved them, and unlike normal cakes, they were perfectly satiated after just one piece.
You can easily adapt this recipe for superfood cake bars to whatever you have in the cupboards. I’ve given the amounts for nuts, seeds and dried fruit, so you can use the ingredients you have in each category. For nuts I used pecans, walnuts, brazil nuts and hazelnuts. For seeds, I used pumpkin, hemp, sunflower and linseeds. And for dried fruit, I used goji berries, dried mulberries and raisins. Use your favourites or whatever odds and ends of seed and nut packets you have that need to be used up.
I made this recipe for Superfood Cake Bars in my multicooker, but you can also make them in the oven.
The easiest way to describe the REDMOND multicooker is as a fast slow cooker. You don’t have to leave it on all day long, but it still merges flavours in stews like a slow cooker, but at warp speed.
However, the multicooker can also do a lot more than a slow cooker. It can sautee, boil, fry, steam bake cake, make yogurt and cook pasta, as well as soups, stews and curries.
This multicooker has 360degree cooking elements, enabling it to heat quickly and cook from all directions. Read my full multicooker review.
- 75g (1 cup) oats
- 55g (½ cup) plain (all purpose) flour
- 55g (½ cup) wholemeal flour
- 2 teaspoons baking powder
- 1 tablespoon beetroot powder
- 2 eggs
- 100g (¾ cup) coconut sugar
- 3 tablespoons coconut oil
- 1 teaspoon vanilla extract
- 100ml (½ cup) almond milk
- 100g (3.5 oz) mixed nuts roughly chopped (pecans, almonds, walnuts etc…)
- 100g (3.5 oz) chopped dried fruit (raisins, dates, figs, goji berries etc…)
- 50g (⅓ cup) mixed seeds (flax,chia, hemp, sunflower etc…)
- In a large bowl, whisk the oats, flours, baking powder and beetroot powder together.
- In another bowl, using an electric mixer, beat together the egg, coconut sugar, coconut oil and vanilla, until smooth. Stir in the almond milk, nuts, fruit and seeds. Add in the dry ingredients and gently mix to combine.
- Lightly grease the bowl of the multicooker with oil or coconut oil. Add the cookie dough to the bowl of the multicooker, press to the edges and smooth out. Put the machine on ‘cake’ setting for 25 minutes.
- Once cooked, allow to cool in the bowl slightly before gently removing. Cut into squares and store in an airtight container.
- Preheat oven to 180C /350F and lightly grease an 8x8” baking tin with oil. Add the batter and smooth out. Cook for 15-20 minutes then allow to cool in the tin for a few minutes before turning out onto a wire rack to cool completely. Cut into squares and store in an airtight container.
I’ve used beetroot powder in these cake bars. It’s available in many health food shops, but if you can’t find it just leave it out. Alternatively, you could use leftover beetroot juicer pulp (add 1-2 tablespoons). The colour of beetroot powder tends to cook out, but it leaves behind nutrients and is good for the liver. If you have extra beet powder, you could use it in soups, stews, curries, smoothies.
What else can you make in a multicooker? Try these recipes:
Spinach and Artichoke Hot Dip in a Sourdough Bread Bowl
Easy Baked Beans with Turmeric
Farro, Chickpea, Mushroom and Kale Stew
Tuscan Ribollita (Bean Stew)
Cauliflower Leaf and Sweet Potato Curry
Carrot Cake Oatmeal
Disclosure: This post was commissioned by Redmond. I use a Redmond MRC-M4502E, which is currently available for approximately £59.