Nutty Date Bars
We were on the lookout for a good on-the-go breakfast item when Mr. He Cleans ran across an Alton Brown recipe for Seedy Date Bars. The name of the recipe, I have to admit, is awesome just by itself – but not as awesome as the tasty and healthy ingredient list.
Well, of course I wanted to make them immediately, but didn’t have the 5 different types of seeds that were called for. I did have a lot of nuts, so I adapted Mr. Brown’s recipe to create a version that is both nutty and seedy. I mean, isn’t your favorite bar a bit nutty and seedy? (Are we still talking about food here?)
I had walnuts and pecans on hand, but I think most other nuts would work as well. The original recipe called for pumpkin seeds and sunflower seeds, so swap those in as you’d like – but keep the proportions the same (nuts/seeds vs fruits). You can also substitute another dried fruit for the apricots, but the dates are essential to the consistency. Please note: a food processor is a must-have for this in order to blend the dates and apricots into a paste.
Ingredients (makes 8 x 8-inch pan, 12 bars)
- 8 ounces pitted Medjool dates
- 4 ounces dried apricots
- 1 ounce crystallized ginger (I used Ginger Nibs)
- 1/2 teaspoon sea salt or kosher salt
- 1 tablespoon ground flaxseed
- 1-2 teaspoons toasted sesame oil (optional)
- 1/2 cup coarsely chopped walnuts
- 1/2 cup coarsely chopped pecans
- 1/2 cup unsweetened coconut flakes
- 2 tablespoons chia seeds
- 1 tablespoon sesame seeds
- Line an 8 x 8-inch pan with parchment paper. I left some parchment paper hanging over the edge so it would be easier to lift out for slicing later.
- Combine the dates, apricots, ginger, salt, and ground flaxseed in the bowl of the food processor. Process until the mixture forms a thick paste, stopping to scrape down the bowl if necessary. [My dates were a bit dry from being in the refrigerator, so I added a little toasted sesame oil to help the mixture along. This is optional.]
- Heat a large skillet over medium to medium-high heat. Add the pecans and walnuts to the pan and toast, stirring occasionally, for around 5 minutes. Add the coconut, chia seeds, and sesame seeds and toast, stirring, for a few more minutes until fragrant. Be careful not to scorch the nuts and seeds.
- Allow to cool slightly, then add the toasted nuts and seeds to the food processor. Pulse until you get the desired consistency. The mixture will form a big ball in the food processor.
- Place the date mixture into the prepared pan and press into an even layer with your fingers. Refrigerate for at least 2 hours. Using the parchment paper “handles”, place the square on a cutting board. Cut into 12 bars with a pizza cutter. Store bars in a covered container, separated by parchment paper.
One new, one old for today’s musical menu. First up, its the first album from 6 String Drag in 15 years, Roots Rock ‘N’ Roll
I hadn’t listened to Calexico in years, but when Jason Isbell tweeted his admiration for Feast of Wire
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