Re: lin-date bar recipe

[Guest guest]

Here's my saved copy of Marilyn's 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

To: BTVC-SCD Sent: Fri, May 14, 2010 11:14:19 AMSubject: lin-date bar recipe

I know I saved your recipe but can't find it. I've searched the archives and can't find it. Would you be willing to send the recipe again? I just bought 5 lbs of prunes and 5 lbs of dates. I would like to make some bars b/c I really need some food to keep with me when I'm out and about.

Thanks!