Honey Oatmeal Cake Bars

 

These are sliced cake bars that are very filling as a mid-morning or afternoon snack. It's a type of "Dump" cake where all ingredients are dumped in the mixer bowl and whisked together. The toasted Buckwheat flour gives the cake a nice, nutty background note, and takes away the more "earthy" taste of "green" Buckwheat flour. Toast it in a wok or fry pan over medium heat until the flour begins to smell aromatic and nutty. 

1 cup all-purpose flour

½ cup buckwheat flour, toasted (toast in a wok until it starts to smell aromatic)

1 cup old fashioned oats

¾ cup brown sugar

¼ cup granulated sugar

1 teaspoon low sodium baking powder

¼ teaspoon baking soda

Juice of 1 lemon

½ teaspoon salt (if not on sodium restricted diet)

1 teaspoon cinnamon

½ teaspoon allspice

½ teaspoon nutmeg

¼ cup unsalted butter

¼ cup unsweetened applesauce

½ cup water

½ cup unsweetened apple juice

2 tablespoons honey

1 teaspoon vanilla

1-2 tablespoons oats

Blueberries for sprinkling

 

Line the bottom of a 13x9x2 inch baking pan with parchment paper. Grease and flour sides, set aside. “Dump” all ingredients into a mixer bowl. Mix at low speed until just blended, then high speed for 3 minutes. Pour into prepared baking pan. Sprinkle blueberries on top along with 1-2 tablespoons oats. Bake at 350 degrees F for 35-40 minutes or until a cake tester inserted into the center comes out clean. Cool for 10 minutes in pan before inverting and cutting into 16 pieces!