Blueberry Date Snack Cake with Oats

Ingredients

• 1 cup - whole dates, about 10)
• 1/2 cup - rolled oats
• 1 teaspoon - baking powder
• 1/4 teaspoon - salt
• 2 tablespoon -  ground flaxseeds
• 2 tablespoon - sesame seeds
• 3 large - eggs
• 1/2 cup - creamy almond butter
• 1 teaspoon - vanilla
• 3/4 cup - frozen or fresh blueberries

Instructions

• Place the dates in a bowl, cover with water, and soak for 1 hour. Drain, pat dry, and remove pits.
• Preheat the oven to 350 degrees F and grease an 8x8-inch square baking pan.
• Place the oats into the bowl of a food processor and grind into a coarse flour, like the texture of instant oats. Add the baking powder, salt, flaxseeds, sesame seeds, eggs, almond butter, vanilla, and dates. Process until smooth, about 15-30 seconds. Pour into the prepared pan and smooth with a spatula.
• Sprinkle the blueberries over the top and press gently into the batter. Bake for 32-35 minutes or until a cake tester inserted into the center of the pan comes out cleanly. Cover with foil for the last 10 minutes of baking to prevent the edges from browning too deeply. Place the pan onto a wire rack and let cool completely before slicing.
• Slice into bars, place into an air tight container or a zip top bag, and store in the fridge for up to 5 days or in the freezer for up to 3 months. Makes 16-20 bars.