This is a recipe I came across quite a while ago on the website of Super Healthy Kids. It is another of those healthy snacks, dairy free and gluten free, containing lots of nuts, fruit and oats, sweetened by dates. It works perfectly as breakfast as well.
This is a great recipe for kids (and adults) that are on a dairy free diet. It doesn’t contain any dairy but it does have sesame seeds and lots of almonds. Both are rich in Calcium which is ever so important for a healthy development and preservation of good bones and teeth. If you are on a dairy free diet it is very important to make sure you still get enough Calcium into your diet.
You can just buy almond butter or you can make your own. Making it takes a little while longer of course because you need to roast the almonds first. I roast my nuts when the almond butter is running low and the oven is on anyway. I then put them in a jar in the cupboard until I am ready to make the butter. Making your own almond butter is a lot cheaper and completely pure, so no added salt or preservatives.
As far as the fruit is concerned, the picture shows how I have considered (for this time) the preferences of the members of our family. Blueberries for the boys, raspberries for the girls and then some without berries at all. I used frozen berries this time, as again they are cheaper and they are not in season. I can’t bear the thought of baking with berries that flew over the two continents or the Atlantic ocean. You don’t even notice the difference when the cake comes out of the oven.
Glutenfree almond squares with dates and berries
|Prep:||Cook:||Yield: 20 squares||Total:|
- 120 grams almond butter
- 15 dates (I usually use the smaller variety as they are a lot cheaper than the big ones and completely perfect for baking)
- 40 grams oats
- 4 eggs
- 2 tbsp sesame seeds
- 2 tbsp ground flax seeds
- 1 tsp vanilla extract
- pinch of salt
- 1 tsp baking powder
- 150 grams of berries (fresh or frozen)
- Start by making the almond butter. Spread the almonds on an oven dish and place in the preheated oven (180 °C).
- Leave the almonds to cool down first. Once they have cooled, you can bring them into the food processor and start mixing. First you'll get crumbs, then almond flower. Just keep going and after a while the mixture gets sticky. Keep going, you may need to scoop the mixture of the sides and the blade once in a while. Go on until you have a smooth butter and you see some of the oil coming out.
- Move the almond butter temporarily to a little bowl on the side and put the dates in the food processor. Unless you have soft dates, add a tablespoon of water to them and start mixing. Keep mixing until they have turned into one sticky ball.
- Now add all the other ingredients, including the almond butter and mix well.
- Line an oven dish with baking paper and pour the dough in the oven dish. The oven dish I used is 21 x 27 cm (8 x 11 inch).
- Spread the berries over the cake and gently push them into the dough, just a little bit.
- Bake in the oven for 30 minutes on 180 °C
from More Than Just Carrots