This recipe for beetroot and poppy seed oaty bars is perfect for baby led weaning and as a toddler snack. They are free from refined sugar, full of goodness and really soft. They’re also a great snack for bigger kids, especially as an after-school snack for kids who don’t do too well on refined sugar on an empty stomach.
I love how easy these vegan snack bars are to make. You simply put all the ingredients in a food processor, whizz them up and bake. If you don’t have a food processor you can make these with a hand-held stick blender, but you may need to add a little water to help get the right consistency.
If you’re avoiding nuts you could replace the almonds with sunflower seeds or extra oats. (I haven’t tested this so let me know if you do make them how it turns out).
Here’s how to make them:
100g dried fruit (I used a mix of raisins and dried cranberries
1 tbsp poppy seeds
1 apple, grated
2 small cooked beetroots ((130g), roughly chopped
1 tbsp maple syrup or honey (remember to avoid honey for babies under one)
1. Pre-heat the oven to 180°C. Grease and base line a square 20cm cake tin or similar sized dish.
2. Put all the ingredients into the food processor and pulse until broken down and well combined.
3. Pour into the prepared tin and smooth the top with a spatula.
4. Bake in the oven for 25-30 minutes, until firm to the touch. Cut into bars or squares while still warm, then leave to cool completely in the tin.
5. Store in an airtight container.
If you liked this why not try one of my other beetroot recipes: