CALIFORNIA WALNUT COFFEE CAKE BARS

Looking for the perfect cake to enjoy with your afternoon cup of tea? This is it right here! These California walnut coffee cake bars are my current favourite pick me up with a lovely warm drink.

I usually go for chocolatey desserts, but I always get excited when I see a coffee treat on offer. Chocolate is everywhere, but a decent coffee dessert is much harder to come by, so when you finally discover one it feels so much more special. I think coffee as a flavour is not taken advantage of enough in the baking world. Even I rarely make coffee flavoured treats. Well that’s about to change from this point onwards.

For the cake bars

• 2 chia eggs (two tablespoons milled chia seeds and six tablespoons of water)
• 100g California walnuts, ground
• 160g oat flour – plain oats ground up into a flour in the food processor. Use gluten-free oats if allergic/intolerant
• 65g brown sugar
• 1 ¼ tsp baking powder
• 1/4 tsp salt
• 70g dairy-free spread, melted
• 110ml Strong brewed coffee (2 tbsp instant espresso + 110ml hot water)

For the frosting

• 100g California walnuts
• 4 tbsp dairy free spread
• 4 tbsp maple syrup
• 4 tbsp plant-based alternative to milk (Why not try making your own California walnut alternative? Find the recipe here)
• 2 tsp instant espresso
• 6-12 walnut halves to top

Method

1. Preheat your oven to 180°C /160°C fan/350°F
2. Create the chia eggs by mixing the milled chia seeds with water and leaving it to set for 15 minutes.
3. In the meantime, mix the ground walnuts, oat flour, sugar, baking powder and salt in a large bowl.
4. Add the brewed coffee, melted dairy-free spread and the set chia eggs. Transfer the batter into an 8” square tin lined with parchment paper.
5. Bake for 30 minutes until the edges are golden brown. Leave to one side to cool completely.
6. For full instructions : nadiashealthykitchen.com

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