Re: Date Bars (an LSCDL recipe)

[Guest guest]

These look delicious. Any suggestions for spices if one is allergice to

cinnamon?

Debbie T

>

>

> Homemade Date Bars (an LSCDL recipe)

>

> Dates are the " glue " which holds the dry

> ingredients for your bar together. You need a

> ratio of about one part dates to three parts

> " other " -- chopped nuts, unsweetened shredded

> coconut, etc. You can include other dried fruits,

> like unsweetened dried cherries as part of your mixture.

>

> Pit and chop the dates. You may either whirl them

> in a food processor, or mash by hand (a stick

> blender works, too, but requires some care) until

> you have one solid, fairly smooth-textured mass.

>

> Add the non-date ingredients and mix by hand

> until they are even distributed. If you want

> chunks of these in your bar, and you are using a

> food processor, you should remove the date

> mixture from the food processor and mix in the dry ingredients by hand.

>

> When the dry ingredients are evenly distributed,

> gather the mixture up to form a (very sticky)

> ball, roll it out into a rectangle, and then pat

> it flat, on plastic wrap. Wrap tightly in plastic wrap.

>

> Using a cutting board, apply pressure to the top

> of the wrapped date mixture to make it evenly

> flat on top and bottom. Two large knives or

> sturdy spatulas may be applied to the sides to

> flatten them. Open the wrap, and, using a very

> sharp knife, cut into desired size bars. 8 large

> Medjool dates, plus 3/4 cup dry ingredients typically yields 4 bars.

>

> Wrap bars in plastic wrap and refrigerate. Note:

> these do not have to be kept refrigerated if you

> are carrying them for a day or two, but because

> they are not vacuum-sealed, it is recommended to

> refrigerate them if they will not be eaten in a

> day or two. The need for refrigeration seldom occurs.

>

>

> Here is one combination I like:

>

> 8 Medjool dates, pitted and chopped

> 3/4 cup chopped pecans

> 1/4 teaspoon cinnamon

> 1/4 teaspoon nutmeg

> 1/8 teaspoon ground ginger

>

> Here is another:

> 8 Medjool dates, chopped and pitted

> 1/4 cup dried sweet cherries (no sugar added) (blend in with the dates)

> 1/4 cup dried tart cherries (no sugar added) (blend in with the dates)

> 1/4 cup chopped pecans

> 3/4 teaspoon cinnamon

>

>

> Notes:

> The amount of dates you use can depend on how

> soft they are and what size they are. Kind of

> like, pick your filling and then add dates until it looks right.

>

> If I know I'm going to be making a bunch of bars,

> I'll go ahead and do all of the dates in the food

> processor, or in a bowl with the hand blender,

> then divide the mashed dates up and add the rest

> of the ingredients -- say, one batch

> cherry-cinnamon, one batch almond-vanilla, one

> batch apple-ginger, and so forth.

>

> One interesting note: although some flavors of

> Larabars are nominally legal, I find that if I

> eat them several days in a row, I may have

> issues. But my homemade bars don't give me the

> problem. It may be the spices -- they tend to put

> quite a few spices in the commercial bars.

>

> I have other flavors of bars, but they tend to be

> whatever I feel like throwing in today. If a

> specific type is desired, let me know -- I

> probably have it jotted down somewhere.

>

>

> — Marilyn

> New Orleans, Louisiana, USA

> Undiagnosed IBS since 1976, SCD since 2001

> Darn Good SCD Cook

> No Human Children

> Shadow & Sunny Longhair Dachshund

>