September is looming and most schools these days have a strict healthy eating policy. I happen to have two hungry boys heading off to preschool and primary school so I have been busy in the kitchen experimenting with recipes. I have made three batches of these cake bars and no batch lasted longer than a day because they were devoured by myself and the children. They are 100% sugar free. No white sugar, no brown sugar, no maple syrup, no honey, no coconut sugar. Just fruit.
I used Bramley apples for this recipe as I think that the sharp flavour compliments the mixed spice well.
I cut the batch into cake bars as I find that they are easy for small hands to hold. Alternatively, you could cut them into larger squares or slices and serve them with custard, yoghurt or ice cream for dessert.
Oh, and while I have called these back to school bars, they would be perfect for a baby group or morning tea as they are sugar free and well, yummy!
275g wholemeal spelt (spelt is a healthier grain than wheat and easier to digest)
2 tsp baking powder
2 tsp mixed spice
2 eggs (medium)
200g bramley apples (approx. 2)
50g dates (approx. 7 dates)
- Weigh out the dry ingredients (flour, baking powder and mixed spice)
- Melt the butter and set aside to cool
- Mash the bananas
- Peel and chop the apples and pears (chop finely)
- Chop the dates up into raisin sized pieces
- Beat the eggs
- Mix together the fruit, eggs, dates and butter (make sure it’s cool so it doesn’t scramble the eggs) and then add the wet ingredients to the dry ingredients.
- Mix until combined and then pour into a prepared tin (I used a square tin as it’s easier to cut them into bars afterwards but a round tin would work as well).
- Bake at 180 degrees celcius (fan oven) for 40 to 45 minutes.
- Allow to cool before cutting.