When we moved to the Middle East twenty-seven years ago, we discovered that dates were the thing. I'm not sure I'd eaten a date before moving to Jordan. Not only were dried dates plentiful and inexpensive, I could purchase a 2 lb block of date paste for a couple dollars. Looking for ways to capitalize on local products, I began making date bars. Below is the recipe given to me in 1988 by a fellow language student. As you can see, it has been well-used...and/or I'm a messy baker!
And now dates are the thing in the US as well, with many new recipes calling for dried dates to replace refined sugars as a sweetener. I hadn't made date bars for awhile, but an email from a friend prompted me to re-visit this recipe. And, she informed me that 5 lbs chunks of date paste can be purchased in the the US as well.
Remembering how much I liked date bars prompted me to re-work this recipe, making it a no-sugar, no-wheat flour recipe. It wasn't hard to do and the results, delicious.
3/4 cup butter
1/2 cup honey
1 1/2 cups almond flour or almond meal
1 cup unsweetened coconut
2 3/4 cup rolled oats (I use quick oats as that is what is available here--works fine)
1 tsp baking soda
1/2 tsp salt
1 lb of seedless dates (you can use pitted dates, but if you can get ahold of some date paste, your work will be easier.)
1 cup water
Cream butter and honey. Mix in the almond flour/meal and then stir in the rest of the dried ingredients to make the crumb bottom and top.
Heat dates and water in a saucepan for a few minutes to make a spreadable paste.
Press half the crumb mixture in a baking pan. Spread the date paste on top, and then top with the remaining crumb mixture. Bake for 1/2 hour at 350 F/175 C. Let cool before cutting.
Notate Bene:
--Once cooled, I like to store these in the refrigerator. The dates firm up and they hold together very nicely.
--I will try substituting date syrup for honey next time I make these. I imagine you could try other sugar substitutes besides.
--I used a mid-sized baking dish, approximately 8"x 10", but you could use a slightly larger one as well as the bars turned out plenty thick.
These date bars are very rich and you should probably eat just one at a time (yes, mom), but one looked lonely on the plate, so I added another for the picture. I'm working to build up a repertoire of no-sugar, no-wheat flour (or, gluten free) recipes for healthier Christmas treats, and this one will be the first on the list.
And now dates are the thing in the US as well, with many new recipes calling for dried dates to replace refined sugars as a sweetener. I hadn't made date bars for awhile, but an email from a friend prompted me to re-visit this recipe. And, she informed me that 5 lbs chunks of date paste can be purchased in the the US as well.
Remembering how much I liked date bars prompted me to re-work this recipe, making it a no-sugar, no-wheat flour recipe. It wasn't hard to do and the results, delicious.
A Better Date Bar
3/4 cup butter
1/2 cup honey
1 1/2 cups almond flour or almond meal
1 cup unsweetened coconut
2 3/4 cup rolled oats (I use quick oats as that is what is available here--works fine)
1 tsp baking soda
1/2 tsp salt
1 lb of seedless dates (you can use pitted dates, but if you can get ahold of some date paste, your work will be easier.)
1 cup water
Cream butter and honey. Mix in the almond flour/meal and then stir in the rest of the dried ingredients to make the crumb bottom and top.
Heat dates and water in a saucepan for a few minutes to make a spreadable paste.
Press half the crumb mixture in a baking pan. Spread the date paste on top, and then top with the remaining crumb mixture. Bake for 1/2 hour at 350 F/175 C. Let cool before cutting.
Notate Bene:
--Once cooled, I like to store these in the refrigerator. The dates firm up and they hold together very nicely.
--I will try substituting date syrup for honey next time I make these. I imagine you could try other sugar substitutes besides.
--I used a mid-sized baking dish, approximately 8"x 10", but you could use a slightly larger one as well as the bars turned out plenty thick.
These date bars are very rich and you should probably eat just one at a time (yes, mom), but one looked lonely on the plate, so I added another for the picture. I'm working to build up a repertoire of no-sugar, no-wheat flour (or, gluten free) recipes for healthier Christmas treats, and this one will be the first on the list.
4 comments:
Looks delicious!! I live by many Middle Eastern stores so I should be able to find date paste easily... Can't wait to try this!
Maybe you can even find date dibbis or syrup :)
Finally had time to make these bars! They are so hearty and delicious!! :) Thanks for sharing this healthy recipe!
I'm so glad you enjoyed them, Ruth!
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