This recipe is my “Sabina cake mark II” – my friend Sabina had asked what else some of the superfoods in my ‘Come on, Dover!‘ smoothie recipe could be used for, so I endeavoured to create a couple of recipes these superfoods would work in.
The original idea was to make a cake that would be something between a Dundee cake and a fruit cake. But once the ingredients were mixed, the mixture felt as if it would benefit from being dehydrated, so I decided to cut it into ‘bars’ so they’d dehydrate faster.
The result? A really delicious snack that tastes naughty but is full of goodness, and is surprisingly filling and satisfying. I really can’t get enough of these at the moment; this is the second batch I’ve made in under a week, and they’re so tasty, even my husband is loving them. Result!
This is a pretty simple recipe. The cake bars shouldn’t take more than an hour to mix up, though you do need to allow 4 hours soaking time for the almonds.
This is a dehydrator recipe, but if you don’t have one you could try cooking the bars in your oven at its lowest temperature, with the door open, for a short while (I’ve not tested this so I can’t tell you how long you’d have to bake them for). Of course, they won’t be as nutritious if you cook them instead of dehydrating them – but I’d imagine they’d taste more or less the same.
A by-product of this recipe is the pint of almond milk you’ll be left with after making the almond pulp. Put this in the fridge for a few hours then blend with some cacao and your favourite healthy sweetener for a delicious, healthy, chocolate shake (or if you’re not into chocolate, use raspberries or strawberries – yum!)
For the almond pulp/milk
- 1 cup almonds, soaked 4 hours then rinsed and drained
- 2 cups filtered water
- 1 medjool date, stone removed
- 1tsp vanilla essence
Place all the ingredients in your blender, and blend until the almonds have turned into the tiniest crumbs possible. Place your nut milk bag into a suitable jug, securing the elasticated neck over the top of the jug. Pour the milk from the blender into the bag, carefully lift the bag up from its neck, and gently squeeze. The aim is to end up with a pulp that’s as dry as you can get it by squeezing alone, so plenty of patience and some firmer squeezing will be needed – but don’t squeeze so hard that the seams of the bag burst! Place the barely-damp pulp into a large mixing bowl, ready for starting the cake part of the recipe. Refrigerate the milk for future use (lasts a few days in the fridge) – there will be a recipe for raw almond milk ice cream appearing here soon, so keep an eye out for that!
For the cake bars
- 6 medjool dates (or 12 normal soft dates), stoned and blended with 1/2 cup water to make date paste
- Almond pulp as described above
- 1/2 cup sultanas, soaked 30 mins and drained
- 1/4 cup dried cherries, soaked 30mins and drained
- 1 tightly packed cup of very finely grated parsnip
- 1/4 cup desiccated coconut
- 1/4 cup coconut flour
- 1/4 cup lucuma
- 2tbsp chia seed
- 1/4 cup coconut sugar
- 1/4 cup pecans, roughly chopped/crushed
- 1/4 cup raw cacao powder
- 2tsp camu camu powder (optional)
- 2tsp baobab (optional)
- 1/2 tsp purple corn extract 7:1 (optional)
Place all the ingredients together in a large mixing bowl and, using your hands, mix well. Really squish those ingredients together! You should end up with a big lump of dough that has a texture similar to Play Doh.
Put the dough onto a Paraflexx sheet on one of your radiator trays. Using your hands, squish it out into a square, approximately 1.5-2cm thick.
Cut the square into four rows of four pieces, and move the pieces slightly apart to allow air to circulate between them in the dehydrator.
Dehydrate at 145F for an hour. Flip the cake bars and dehydrate at 105F for 4 hours. Allow to cool and store in an airtight container.