With 275g of vegetables in these bad boys, they really are a health bar. Cinnamon is a fantastic addition with well known health benefits including blood sugar stabilisation.
Beetroot is often paired with chocolate or cocoa in sweet baking but my lot have never fallen for it, telling me that their brownies taste “funny”. This batch was polished off by everyone including my fussy eater and they were a real hit at the playground as an energy boost.
- 100g raw carrots grated
- 175g cooked beetroot grated (approx 2 beets – the vacuum packed kind)
- 2 eggs
- 70ml rapeseed oil/olive oil
- 100g self raising flour
- 100g wholemeal flour
- 100g dark brown sugar (I’ve substituted sweet potato and this works but they will be less sweet)
- 1tsp baking powder
- 1 teaspoon cinnamon
- 1 teaspoon ground ginger
- 150g soft dates
- 2 1/2 tablespoons boiling water
- 1/4 teaspoon mixed spice/cinnamon/ginger
- Preheat oven to 180 degrees Celcius (fan oven).
- Beat the eggs and add the oil followed by the sugar.
- Measure out the flours and add the baking powder, cinnamon and the ginger to the dry ingredients.
- Stir in the grated carrots and beetroot to the egg/oil/sugar mixture and then gently mix in the dry ingredients until all combined.
- Pour into an greased pan (20cm cake tin) and bake at 180 degrees Celsius (fan oven) for 30 to 35 minutes (until a skewer comes out clean and the sides have started to come away from the sides).
- Allow to cool on a wire tray.
- Meanwhile make your icing by adding 2 1/2 tablespoons of boiling water to the dates. Leave for 10-15 minutes.
- Add the dates, vanilla extract and spices to a food processor and mix until smooth and creamy.
- Once the cake has been removed from the tin and has cooled, spread the date icing on top and then cut into cake bars.