Date Bars (an LSCDL recipe)

[Guest guest]

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

[Guest guest]

Oh dear. I have my dates soaking in hot water this morning. Was that a no-no?

~Tonya~

[Guest guest]

Has anyone tried using dried persimmons in place of the dates? I might try that when I get a chance. I have no idea how it will taste, though.

Thanks!

To: BTVC-SCD Sent: Sat, January 30, 2010 11:26:06 AMSubject: Date Bars (an LSCDL recipe)

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 chopped3/4 cup chopped pecans1/4 teaspoon cinnamon1/4 teaspoon nutmeg1/8 teaspoon ground gingerHere is another:8

Medjool dates, chopped and pitted1/4 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 pecans3/4 teaspoon cinnamonNotes: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

[Guest guest]

At 12:18 PM 1/30/2010, you wrote:

Has anyone tried using dried

persimmons in place of the dates? I might try that when I get a

chance. I have no idea how it will taste, though.

You can make bars with many kinds of dried fruit. THe primary thing is

that it needs to be sticky to hold the rest of the stuff together, and

dates seem to work best for this.

—

Marilyn

New

Orleans, Louisiana, USA

Undiagnosed IBS since 1976, SCD since 2001

Darn Good SCD Cook

No Human Children

Shadow & Sunny Longhair Dachshund

[Guest guest]

Marilyn, do you ever make banana flavored? I had one of the Lara Bars and it was sooo good. But then I read a post that we shouldn't have them b/c who knows how ripe the bananas are. I have some VERY ripe bananas and some pureed dates. Do you ever freeze them? I could make some and cut them into bite size chunks and then freeze. It'll keep me from eating the. I'm in a desperate mode for something munchy.Thanks~To: BTVC-SCD Sent: Thu, May 6, 2010 2:18:14 PMSubject: Re: Date Bars (an LSCDL recipe)

Wow! Thanks for this! I was just thinking today that I wanted to try to make something like this, but didn't know where to start.

Pam

www.newfoundsun. wordpress. com

>

>

> 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

>

[Guest guest]

At 02:22 AM 5/17/2010, you wrote:

Marilyn, do you ever make banana

flavored? I had one of the Lara Bars and it was sooo good. But then I

read a post that we shouldn't have them b/c who knows how ripe the

bananas are. I have some VERY ripe bananas and some pureed dates.

I've never made the banana ones because I didn't like the banana

Larabars....

I would try it -- since the bananas are quite moist, you might need to

dry the bars a bit, or use extra nut flour to get them to " bar "

consistency.

—

Marilyn

New

Orleans, Louisiana, USA

Undiagnosed IBS since 1976, SCD since 2001

Darn Good SCD Cook

No Human Children

Shadow & Sunny Longhair Dachshund

Babette the Foundling Beagle