Date and Nut Bars

This holiday season I set a goal for myself to figure out 2 new cookie recipes. This one took a couple of tries but I think I got it. It is very versatile. Use any nuts you have on hand to mix it up or even shredded coconut for a different texture and very low oxalate count. You can also replace the dates with other dried fruit to change the flavor. As written this recipe has less than 3 mg of oxalate per bar! Over half of the oxalate in these bars comes from the nuts so replacing them with shredded coconut will drop it much lower. I hope you enjoy them! We sure like them!

 

 

Date and Nut Bars

• 2 tbsp melted butter
• 1/3 cup Honey
• 3 eggs
• 4 tbsp Coconut Flour
• 1/8 tsp baking soda
• dash of salt
• 4 oz (about 1/2 cup chopped) Pitted Dates
• 1/2 cup Macadamia Nuts

Preheat oven to 325

Chop nuts and set aside. I used the Chopper Attachment that goes on my Hand Blender.

Put the dates in a bowl or on a plant and sprinkle 1 tbsp of coconut flour over them. Then cut the dates into small pieces. I had small delget dates and cut them into quarters lengthwise and then cut them across int small pieces. The coconut flour keeps the pieces from sticking together in a big clump. Set aside the dates and coconut flour for later.

Mix eggs, honey, melted butter, and salt. Sift in the remaining 3 TBSP of the coconut flour and baking soda and blend till smooth. (I like to use my Hand Blender for this step and skip the sifting.)

Gently stir in nuts and the dates still mixed with coconut flour.

Pour into well greased 8 by 8-Inch Square Cake Pan(I used lard to grease it.) and spread to corners. This won’t be very tall.

bake for 25 min until browned on top and a toothpick comes out clean.

Cool and cut into 14 bars. Cut the pan in half one way and make 6 cuts the other way to give you 14 bars.

Enjoy!