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Almond Date Bars

October 18, 2014

These are really tasty bars for a breakfast or a snack. They are not too sweet–more like a granola bar than a dessert. The original recipe called for honey, but I decided to try them with some date syrup I needed to use up, and I liked them even better that way.

almond date bar

2 cups (about 300g) dried pitted dates, chopped

2 1/2 cups quick cooking rolled oats

6 Tbsp whole wheat flour

2/3 cup wheat germ

1 cup sliced almonds

1 tsp salt

1/2 tsp cinnamon

1/2 cup almond butter (I measure out 130g, or just over 1/2 cup, of almonds and turn them into almond butter in the food processor)

1/2 cup olive oil

1/2 cup date syrup or honey

1/2 tsp freshly grated orange zest

1/2 tsp almond extract

Mix the dates, oats, flour, wheat germ, sliced almonds, salt and cinnamon in a large bowl. In another bowl, mix together the almond butter, oil, syrup, orange zest and almond extract. Pour over the dry ingredients and stir until they are evenly mixed.

Line a 9 x 13 baking pan completely with parchment paper so that there is parchment hanging over the edges to use to lift out the bars (use 2 pieces if needed). I used clothespins to hold the parchment in place on the pan while I filled it. Spread the batter in the pan and press it down firmly with a piece of plastic wrap.

Bake at 350 degrees F for 20-25 minutes, or until browned around the edges. Cool in the pan and cut into squares when completely cooled. Wrap individually or in packs of two and store in the freezer (they don’t take long to thaw), or in an airtight container.

(Recipe adapted from The Smitten Kitchen Cookbook by Deb Perelman)


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