Recipe by MassMaiden
A healthy alternative with more protein than the ones that my mother made! I adapted the recipe with teff and quinoa flour and agave nectar instead of sugar. The flours I used have more protein than wheat flour.
Top Review by Kitty K.
I was a little cautious to use my precious teff and g-f wheat on the entire recipe, since I hadn't tried it yet, so I made only a half recipe.<br/>Turns out that the recipe is well worth it, and I will use it again!<br/>If you are expecting a replacement of the full-gluten date bar traditionally used, you will be disappointed, as the teff flour turns the base into a cakey sort of baked good. However, if you judge this recipe on its own merits, you will be delighted with the end result...especially still warm from the oven. Next time, I'll take a pic and post it.
- 2 1⁄2 cups dates, pitted and chopped
- 1⁄2 cup agave nectar
- 1 cup water
- 3 cups rolled oats
- 1 cup teff flour
- 1 cup quinoa flour
- 1 cup agave nectar
- 1 teaspoon baking powder
- 1⁄2 teaspoon salt
- 1 1⁄4 cups Earth Balance margarine
Directions See How It's Made
- 1.Preheat oven to 350 degrees F (175 degrees C). Grease a 8 x12 inch baking pan with Earth Balance margarine .
- 2.To make filling: In a small saucepan, combine dates, 1/2 cup agave nectar, and water. Bring to a boil and cook, stirring constantly for 10 minutes. Remove from heat.
- 3.To make the crust: Combine teff and quinoa flours, oats, baking powder, and salt in large bowl. Cut in Earth Balance margarine until mixture becomes crumbly. Mix in 1 cup agave nectar.
- 4. Press half of crust evenly into baking pan. Spread date mixture over the top. Crumble remaining crust mixture over the top of date mixture.
- 5. Bake 25 to 30 minutes. Let cool on wire racks before cutting into bars.