I made these chocolate slices for my mom for Mother’s day. Chocolatey, rich, gooey, fudgy, slightly chewy and oh so delicious. So good enriched with goodness of wholewheat, oats and barley. Mom loved it and so does my one year old sweetheart. For her I have slightly tweaked the recipe, and I could see the smile on her face and twinkle in her eyes.
I have learned the baby steps in baking from my mom in her rickety but never-failed oven. Old fashioned butter cookies, apple pound cakes, banana muffins and sponge cakes were some of her favourite baked goodies and on Christmas holidays, our big kitchen (almost like a room in itself, life was luxurious in Government bungalows) used to smell sweet and buttery for days. There was hardly any standard bakery in our little hill top town, and as I was so fond of cakes and cookies since my childhood days my mom makes it a point to stuff her cookie jars with these baked goodies.
Life comes full circle and I have started doing it for my baby. My oats teether biscuits were already hit with her, this one too seems to win her heart. She took little time to get adjust with the taste of dark chocolate but now she simply loves it.
Slices are like simple sweet pleasures in life, liked by children and grown-ups too. The beauty of slices is that they can be simple or as rich and exotic as you want it to be. Depends upon how evolved you palette is. Not just a great accompaniment for afternoon tea sessions, but a good and filling after-school snacks for kids, to go snacks for picnics or on long road trips too.
With a cup of coffee and a good book, slices are my perfect midnight company too. I know my life is sorted.
For health freaks and baby version – replace the sugar with jaggery or honey. For babies, honey is not recommended before one or two year. So skip the honey. And also ground the walnuts for babies.
- Stone ground whole meal / whole wheat flour : 1 cup (I have used Indian Ashirwaad aata / flour)
- Cocoa powder (unsweetened) : 2 tbsp
- Baking powder : 1 tsp
- Rolled barley / oats : ½ cup
- Ground almonds : ⅓ cup
- Banana (ripe): 2
- Chocolate dark: 100 gm
- Dates chopped : 10-12
- Walnut chopped : 3 tbsp
- Seeds (flax , melon, sunflower) : 2 tbsp
- Butter : 90gm
- Honey : 3-4 tbsp
- Soft brown sugar: ⅓ cup
- Low fat milk - 1 cup
- Icing sugar to dust
- Salt : a pinch
- Preheat the oven to 350 F / 180 C.
- Spray a 10 * 6 inch shallow baking pan with oil and line it with parchment paper.
- Sift the flour, baking powder, salt and cocoa together into a large bowl.
- Stir in the rolled barley or oats, ground almonds, brown sugar, mashed banana, seeds and walnuts. Make a well in the center.
- In a separate bowl, melt the butter add milk , heat through and then add chopped chocolate and leave them for 5 minutes. Once the chocolate starts to melt, stir with a spatula and combine them. add honey to it.
- Add the above wet mixture into dry mixture bowl, and with the help of spatula combine them till you get a uniform well combined batter.
- Spread the batter evenly into the prepared pan.
- Bake for 25 minutes or until cooked. Check it with a cake tester.
- Leave in the pan to cool, then flip it over onto a wire rack and cool completely.
- Dust it with icing sugar, if you wish to.
- Serve it as snacks with your evening tea, or with some berries and fruits or yogurt.