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.
Gluten Free Date and Walnut Bars
make 12 bars
1/2 cup un-salted 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
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.
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