Preheat oven to 350°F
Bake for about 40 min
Ingredients
1 1/2 cups water
1 1/2 cups pitted dates, chopped
1 teaspoon vanilla
1 1/2 cups flour, Bob's Red Mill all purpose Gluten-Free Baking Flour
1 cup dark brown sugar, packed
1 cup oats, Bob's Red Mill Gluten-Free Whole Grain Rolled Oats
1/2 cup coconut, flaked unsweetened
3/4 cup walnuts, chopped
1 1/2 teaspoons ground cinnamon
1/2 teaspoon Bob's Red Mill aluminum free Baking Soda
1/2 teaspoon salt
3/4 cup (1 1/2 sticks) unsalted butter, diced, room temperature
Procedure1 1/2 cups water
1 1/2 cups pitted dates, chopped
1 teaspoon vanilla
1 1/2 cups flour, Bob's Red Mill all purpose Gluten-Free Baking Flour
1 cup dark brown sugar, packed
1 cup oats, Bob's Red Mill Gluten-Free Whole Grain Rolled Oats
1/2 cup coconut, flaked unsweetened
3/4 cup walnuts, chopped
1 1/2 teaspoons ground cinnamon
1/2 teaspoon Bob's Red Mill aluminum free Baking Soda
1/2 teaspoon salt
3/4 cup (1 1/2 sticks) unsalted butter, diced, room temperature
Grease an 8x8-inch glass baking dish (I use coconut oil
). Bring 1 1/2 cups water to simmer in medium saucepan. Add dates; simmer until very soft and thick, stirring occasionally, about 10 minutes. Cool to room temperature. Stir in vanilla.
Combine gluten-free flour, brown sugar, gluten-free oats, cinnamon, aluminum free baking soda, coconut, 1/2 cup chopped walnuts, and salt in large bowl; stir to blend. Add butter. Using fingertips, rub in until moist clumps form (or use a fork to fold/blend together). Press firmly, half of the oat mixture evenly over bottom of greased baking dish. Spread evenly, the date mixture over this layer. Spread remaining oat mixture over the date mixture and evenly spread the remaining 1/4 cup chopped walnuts; press semi-firmly to ensure connection with the date mixture. Bake until brown at edges, and golden brown and set in the center. Cool completely before cutting into bars.
). Bring 1 1/2 cups water to simmer in medium saucepan. Add dates; simmer until very soft and thick, stirring occasionally, about 10 minutes. Cool to room temperature. Stir in vanilla.Combine gluten-free flour
, brown sugar, gluten-free oats, cinnamon, aluminum free baking soda, coconut, 1/2 cup chopped walnuts, and salt in large bowl; stir to blend. Add butter. Using fingertips, rub in until moist clumps form (or use a fork to fold/blend together). Press firmly, half of the oat mixture evenly over bottom of greased baking dish. Spread evenly, the date mixture over this layer. Spread remaining oat mixture over the date mixture and evenly spread the remaining 1/4 cup chopped walnuts; press semi-firmly to ensure connection with the date mixture. Bake until brown at edges, and golden brown and set in the center. Cool completely before cutting into bars.
this is what I was looking for...I used part almond flour part coconut flour and coconut sugar instead of brown sugar. awesome..i will be making these again
ReplyDeleteWe're happy you enjoyed this recipe and were able to make some of your own substitutions.
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