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A Mediterranean Treat: Gluten-Free Dates And Walnut Bars

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Mix 1 cup sorghum flour+1/2 cup each hazelnut flour and butter+2 tbsp sugar+1/2 tbsp cardamom into a dough. Press this at the bottom of a 9 inch square cake pan. Bake at 350°F for 10 mins. Set aside. Mix 1 cup each brown sugar and walnuts+8 oz dates+1 tbsp sorghum flour+1/2 tbsp soda +1/2 tsp salt, to 3 eggs+1 tbsp vanilla extract mix. Pour over crust. Bake at 375°F for 35 mins. Refrigerate and cut into bars.

About 10 years ago, a customer asked me to make gluten free dessert for her gluten-intolerant son’s birthday. I wanted to make something that is unique, tastes good and uses ingredients from the Mediterranean. Thus, the date and walnut bar was born. Soon after, they became a hit at the restaurant! They are enjoyed by everyone, irrespective of whether they are allergic to gluten or not.

Ingredients For 12 Bars

  • 1/2 cup unsalted butter
  • 1 cup white sorghum flour
  • 1/2 cup hazelnut flour
  • 2 tablespoons white sugar
  • 1/2 teaspoon ground cardamom
  • 1 cup brown sugar
  • 1 cup walnuts, chopped
  • 8 ounces chopped dates
  • 3 eggs
  • 1 tablespoon white sorghum flour
  • 1/2 teaspoon baking soda
  • 1 tablespoon vanilla extract
  • 1/2 teaspoon salt

Instructions

To Make The Crust

  • Mix white sorghum flour with the hazelnut flour, white sugar and cardamom. Add the butter and blend until you have coarse dough.
  • Press the dough firmly into the bottom of a 9-inch square cake pan. Bake in a 350 degree oven for 10 minutes. Remove from the oven and allow to cool for 15 minutes.

To Make The Bars

  • Mix the brown sugar with the chopped walnuts, the chopped dates, 1 tablespoon of white sorghum flour, the baking soda and the salt.
  • Whisk the eggs and vanilla extract, and then add to the date mixture. Mix until well blended.
  • Pour the date batter over the baked crust. Tap the baking pan gently. Bake in a 375 degree oven for 35 minutes.
  • Remove from the oven, place on a rack and allow it to cool for a couple of hours.
  • Refrigerate for 30 minutes. Cut into 2-inch squares.
Sanaa Abourezk

Sanaa Abourezk is a Gourmet Chef, Restauranteur, Author, Nutritionist, Blogger Passionate about the art of cooking and teaching cool recipes. Sanaa owns and operates a popular Middle Eastern Restaurant in Sioux Falls, South Dakota. She earned a Bachelor of Science Degree in Agricultural Engineering and a Masters degree in Nutrition. She attended cooking school in Florence, Italy, as well as the Cordon Bleu Baking School in Paris, France. She has worked as a nutrition adviser for the South Dakota Department of Health, where she advised clients on nutrition, cooking, and healthy eating. A talented creator of healthy and delicious recipes, she has published three cookbook: Secrets of Healthy Middle Eastern Cuisine, Oh Boy, I Can’t Believe it’s Soy!, and Gluten Free Mediterranean.

Sanaa Abourezk

Sanaa Abourezk is a Gourmet Chef, Restauranteur, Author, Nutritionist, Blogger Passionate about the art of cooking and teaching cool recipes. Sanaa owns and operates a popular Middle Eastern Restaurant in Sioux Falls, South Dakota. She earned a Bachelor of Science Degree in Agricultural Engineering and a Masters degree in Nutrition. She attended cooking school in Florence, Italy, as well as the Cordon Bleu Baking School in Paris, France. She has worked as a nutrition adviser for the South Dakota Department of Health, where she advised clients on nutrition, cooking, and healthy eating. A talented creator of healthy and delicious recipes, she has published three cookbook: Secrets of Healthy Middle Eastern Cuisine, Oh Boy, I Can’t Believe it’s Soy!, and Gluten Free Mediterranean.

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