Prep 5 mins
Cook 25 mins
Light in texture but chock full of dates and nuts. Low in sugar and fat. The dates I used were very moist and mushy. If you are using mushy dates make sure you beat the eggs with the dates well. I also used a pinch of baking soda to beat them up. This cake took 40 minutes to bake. Bake until the tops are slightly firm and springy. I ran out of honey and in its place I used golden syrup.
- 2 eggs
- 1⁄4 cup honey
- 1 cup chopped dates
- 1⁄2 cup walnut pieces
- 1⁄2 teaspoon vanilla extract
- 6 tablespoons whole wheat flour
- 1⁄2 teaspoon baking powder
- Preheat oven to 325°F.
- Add dates, nuts, and vanilla.
- Combine flour and baking powder and stir into date mixture until evenly blended.
- Pour into a well oiled 8 or 9 inch square pan. Bake for 20 to 25 minutes until lightly browned on top. Cool in the pan. Cut into squares or bars to serve. Makes 16 (2-inch) squares, or 32 bars, 2 x 1 inches.
- NOTE: To double, use 3 eggs, double remaining ingredients, and bake in a 9 x 13 inch pan.
- To cut sticky dried dates, dip scissors or knife in flour first.
- Nikki & David Goldbeck’s American Wholefoods Cuisine.
The directions seem to be missing some steps, but I figured it out well enough! These bars are really tasty! Great for a snack on the run. I used 4 tablespoons whole wheat flour and then 3 tablespoons mesquite flour. I added the additional tablespoon of flour because they seemed too gooey without it (maybe because my dates were fresh instead of dried?).