Posts Tagged dates

Healthy Fruit and Nut Snack Bars

These bars are a delicious, healthy solution to those sweet cravings which can attack anytime. The oats help renew bones, the dates regulate cholesterol and the pecans boost the immune system.

Ingredients

  • 1 cup raw pecan halves
  • 1 cup whole raw almonds
  • 2 tablespoons spelt flour
  • 2 tablespoons unbleached all-purpose flour
  • 2 tablespoons flaxseed, finely ground
  • ¼ teaspoon sea salt
  • 1/8 teaspoon baking powder
  • 1/8 teaspoon baking soda
  • ¼ cup old-fashioned rolled oats
  • 1 cup pitted dates, quartered (preferably Medjool)
  • 1 cup unsulfured dried apricots, cut in half
  • 1 organic egg
  • 5 tablespoons maple syrup
  • 1 teaspoon vanilla extract

Method

1. Preheat oven to 350°F and line a baking sheet with parchment paper. Lightly oil a 9-inch square pan. Spread pecans in a single layer on baking sheet and toast for 7 to 10 minutes, until aromatic and slightly browned. Watch carefully, as they burn easily. Repeat this process for almonds. Turn oven down to 325°F.

2. Combine spelt flour, all-purpose flour, flaxseed, salt, baking powder and baking soda in a food processor and process for 5 seconds to combine. Add pecans and almonds; pulse 5 times to coarsely chop. Add oats, dates and apricots. Pulse 10 to 15 times, till mixture is well chopped but coarse.

3. In a large bowl, whisk together egg, maple syrup and vanilla till combined. Add fruit and nut mixture and use your hands to mix well, being sure to separate any clumps of fruit. Spread mixture in square baking pan in an even layer and bake for 25 to 30 minutes, till set and golden brown. Don’t overbake or bars will be too dry. Let cool on wire rack for 5 minutes, then cut into 25 squares. Leave bars in pan till completely cool so they’ll hold together when you remove them.

(Recipe from The Cancer-Fighting Kitchen by Rebecca Katz)

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Rhubarb vanilla cake

The flavours of vanilla and rhubarb combine surprisingly well here. You can serve it warm as dessert with some ice-cream or you could change it around and turn it into a rhubarb and ginger cake (a classic combination of flavours). To do so, fold in 55g/20z of crystallised or stem ginger before baking.

Ingredients

  • 115 g/4oz rhubarb
  • 115 g/4oz chopped dried dates
  • 60 ml/2 fl oz water
  • 125g/4 1/2 oz butter or marg
  • 125g/4 1/2 oz gluten free/rice/regular flour
  • 2 medium eggs
  • 2 level tsp baking powder
  • 1 tsp vanilla extract

Method

  • Grease and line a 1lb loaf tin or a 15cm/6 in sandwich tin and set the oven temp  to 180 centigrade or equivalent.
  • Slice the rhubarb and place in a pan with chopped dates and water. Bring to the boil, then cover and simmer on low heat until the rhubarb and dates are soft and mushy and most of the water has been absorbed. Allow to cool.
  • Process the rhubarb mixture with the butter or marg until smooth and creamy. Add the flour, eggs, baking powder and vanilla extract and process again. The mixture should have a soft dropping consistency, so add a little extra water if needed.
  • Place the mixture in the baking tin and bake for aprox 45 mins or until golden brown and spongy to touch.
  • Allow the cake to cool  for 5 mins and then turn onto a wire rack and remove the lining paper.
  • Serve and enjoy!

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