Nutty date bars recipe
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- Dish type
- Biscuits and cookies
- Fruit biscuits and cookies
A great snack, which is packed full of dietary fibre. For the best flavour, let them sit for a few days.
13 people made this
IngredientsMakes: 24 bars
- 75ml boiling water
- 300g dates, pitted and chopped
- 100g margarine
- 200g caster sugar
- 1/8 teaspoon ground cinnamon
- 3/4 teaspoon salt
- 1/8 teaspoon ground nutmeg
- 2 eggs
- 125g plain flour
- 1/4 teaspoon bicarbonate of soda
- 60g chopped walnuts
- 4 tablespoons icing sugar
MethodPrep:25min ›Cook:45min ›Extra time:2hr cooling › Ready in:3hr10min
- In a small bowl, pour boiling water over dates and set aside to cool. Preheat oven to 170 C / Gas 3. Grease a 26cm square tin.
- In a medium bowl, cream together the margarine and caster sugar. Add eggs, one at a time, beating after each addition. Add the dates, including any water; mix well. Sieve together the flour, cinnamon, nutmeg and bicarbonate of soda; stir into the date mixture. Then stir in the nuts.
- Spread the mixture evenly into the prepared tin and bake for 45 minutes in the preheated oven. When cool, cut into bars and roll each bar in icing sugar.
Reviews & ratingsAverage global rating:(25)
Reviews in English (18)
Finally a date bar that is moist and holds together. I shared these bars with my neighbor and she loved them as much as my husband did! I did increase the cinnamon to 1/4 teaspoon.I didn't use the confectioners' sugar, once we tried them without we decided they were perfect the way they were. Great recipe!-09 Jun 2003
Delicious! I made a few changes just for personal preference, I reduced the dates to 1 1/4 cups, added 1/4 cup of golden raisins, and increased the walnuts to one full cup. I also used 2/3 cup of brown sugar and 1/3 cup of white sugar and added 1 tsp of vanilla. Also increased the cinnamon to 1/4 tsp and left off the powdered sugar as others suggested. Although I'm sure this would be awesome as it's originally written. I will be adding this to my recipe books.-01 Dec 2007
by chunky t.
this is a delicious recipe. the only thing i added is a teaspoon of vanilla. once cooled in the fridge overnight, it was firmer and chewier to the bite. i love it!-09 Oct 2007
Nutty Espresso Date Snack Bars
When I first starting eating clean, and reading my ingredient labels, snacks that fit into my new way of eating were tough. Whole30 was still fairly new, and the only Whole30 book that existed at that time was the original, It Starts With Food.
And that&rsquos just the official Whole30 branded books. There&rsquos an endless collection of blogs, recipes, and resources out there to help you get through your Whole30. (If you&rsquore looking for Whole30 resources on this site, you can find them here.)
Now, when I first started Whole30 way back when, pre-made snacks were not off limits. Nowadays, they strongly recommend you don&rsquot eat them, for a couple of reasons:
- They are mostly dates, so technically loaded with sugar.
- They are a convenience food, and can be a bad habit trigger for some people.
Number 1, I can&rsquot really dispute. It&rsquos true. Dates are super sweet, and Whole30 focuses heavily on slaying the sugar dragon, if you have one.
Number 2, also true. HOWEVER. I&rsquom a big proponent of making the best choice possible in the current situation. Now let&rsquos just say you are on a Whole30. Things are going swimmingly, and then your car breaks down. The only things near you are a gas station and a McDonalds. The tow truck is going to be there in 2 hours, and you forgot to eat lunch.
I would much rather you have a pre-made, pre-packaged Lara Bar in your bag to pull out in case of emergency rather than walk to McDonalds and throw the whole thing down the drain.
Anyway, the best alternative to pre-packaged date bars is making your own date snack bars. I like to put a little twist on flavors and make them non traditional, and my two favorite date snack bar recipe options are these Nutty Espresso Bars and my Sweet & Spicy Date Bars.
Just look at all those nuts. Nom nom nom.
Don&rsquot worry. I didn&rsquot put it back like that &ndash I went ahead and ate the whole thing.
Chinese chews ingredients
Interestingly, Nanna's date and nut bars include melted butter, while the 1917 version contained no butter or shortening.
And, there's no baking powder or baking soda in my mother-in-law's Chinese chews recipe. I don't know if that was intentional, but it works!
The dates are the stars of the show here. They add sweetness, chewiness and rich flavor.
But. they're super sticky to chop up, so here's my recommendation.
- ⅓ cup boiling water
- 2 cups dates, pitted and chopped
- ½ cup shortening
- 1 cup white sugar
- ⅛ teaspoon ground cinnamon
- ¾ teaspoon salt
- ⅛ teaspoon ground nutmeg
- 2 eggs
- 1 cup all-purpose flour
- ¼ teaspoon baking soda
- ½ cup chopped walnuts
- ¼ cup confectioners' sugar
In a small bowl, pour boiling water over dates, and set aside to cool. Preheat oven to 325 degrees F (165 degrees C). Grease a 10x10 inch baking pan.
In a medium bowl, cream together the shortening and white sugar. Add eggs, one at a time, beating after each addition. Add the dates, including any water mix well. Sift together the flour, cinnamon, nutmeg, and baking soda stir into the date mixture. Then stir in the nuts.
Spread the mixture evenly into the prepared 10x10 inch pan, and bake for 45 minutes in the preheated oven. When cool, cut into bars, and roll each bar in confectioners' sugar.
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Simple Nutty Granola Bars
Whether it's a quick breakfast, part of a school lunch, an afternoon snack, or "emergency food" while we're traveling, granola bars are one of our go-to options. However, the ones we like (i.e. the healthier ones that are also gluten-free) are a tad expensive. It seems a bit nutty (hahaha!) to pay almost $2 for a granola bar that gets snarfed down in less than 2 minutes!
My Simple Nutty Granola Bars are, I think, just as good as the ones we buy, if not better, AND they're cheaper. Furthermore, as with any homemade recipe, I know every single thing going into these granola bars. And I know each of those ingredients are good! There is no looking at the ingredient list on the box and thinking, "Well, this is mostly okay," or "I'm not sure what that is." Heaven forbid I have to open up the my E Additives app to determine if an E ingredient is actually safe to eat! Ingredients shouldn't be complicated!
That's where these SIMPLE Nutty Granola Bars come in. No mysterious E ingredients!
I started this whole recipe idea as a no-bake granola bar. Use rolled oats straight from the bag, mix them with dates, chocolate chips and vanilla. how easy could it be?
However, it just wasn't working for me. It was the wrong texture and the wrong flavor. Despite the recipe being easy, it was lacking in every other way. And I can't put up a sub-par recipe just for the sake of it being easy. So I worked some more on it and finally found a recipe that yields the results I'm happy to share!
The key to making this recipe work is actually using granola. and what better granola to use than my Simple Nutty Granola recipe! Using rolled oats straight from the jar can work, but the texture won't be right. It's kind of like eating paper, if you can imagine that. sweet chewy paper. Meh. Furthermore, using raw rolled oats is more like muesli. so these would be muesli bars, and that's not what I want.
By using granola, that means the oats are baked, so they're more crisp. They also have a slight coating of maple syrup on them that helps seal them up and adds a nice flavor. Once you've got the granola, this actually is a "no-bake" granola bar because you don't have to bake the bars to get them to stay together.
I often make the granola ahead of time, then make the granola bars a couple days letter. At that point, making the granola bars themselves comes together really quickly and easily! So whether you have my Simple Nutty Granola or another favorite granola on-hand, you are ready to go! Just take the granola, mix it with the dates, chocolate chips and vanilla and you're done! If you don't have any granola on-hand. no worries! I've included the instructions on how to make the granola right in this recipe!
Don't these look awesome?? Okay, I have a thing about food photos. but seriously! Don't they make you want to reach into the screen and grab one??
Besides including one in each of the boys' lunches, I like having one for breakfast with an apple sometimes. And of course, they make a great snack for a quick boost of energy.
This recipe is so simple and so good. You'll probably stop buying granola bars from the grocery store and you'll also wonder why you never made your own sooner! So try making a pan of these granola bars and see how you like them! And of course, leave a comment below!
Super flexible recipe! I cut the maple syrup down to 1/2 cup and add roughly 1/4 cup of natural smooth peanut butter to the pan right before I take it off the heat. I also toast the oats (and only add 1.5 cups - and make up that extra 0.5 cup with nuts) and add chocolate chips and a couple of pinches of unsweetened coconut. I don't know what amaranth is so I omit it.
30 min is enough for the edges to get crispy in a 9x9 pan. I've experimented with lots of different kinds of nuts and it always comes out yummy :)
Did a quick nutrition calculation here, 242 calories per serving, 38 grams of carbs, 18 of those from sugar, only 6 grams of protein per serving. Not nearly as healthy as it sounds.
These are now my Go-To breakfast bars. I do not like to use protein powders and additives, so these are perfect. They remind me of Kind bars, but better since you can put in what you want. I used millet instead of amaranth, and that worked well. Also added some craizins and will experiment with other fruits. I tried chocolate chunks but they melted so had a background of chocolate to the whole bar, not the intention but that worked too! I had no trouble with the bars falling apart but I used a shallower pan with a bigger footprint. I will try to tone down the sweetness next time, but love the date / maple flavor.
I've made these a couple of times. If you stack another bread pan into the pan with the bars and squeeze, it makes it very easy to get them packed tightly. They aren't the prettiest things because they can be difficult to cut but they seem to be well liked here.
excellent recipe! only thing I would omit is the amaranth, too gritty. Next time, and there will be a next time, I will use sesame seeds instead. Also, it doesn't need as much maple syrup as called for.
I have made this several times. These bars are very popular in our house. I follow the instructions and press the mixture down tightly into the pan. No problem with burning in my oven, so no need to tent foil--maybe those with problems have an oven that is improperly calibrated? I slice them and put them into little baggies so people can grab one and go--much better than store-bought granola bars or protein bars. I am having trouble figuring out how to rate this with forks, but I give it 4 forks!
A waste of good ingredients. The bars started to burn after 25 minutes in the oven. Being overly sweet, the bars would benefit from an addition of dried cherries or cranberries.
These are beyond delicious. I skipped the amaranth, added sprouted pumpkin seeds, sunflower seeds, almonds, pecans and walnuts, and cranberries. I reduced the temperature to 325 degrees, as my oven has a blower on it, and seems to cook hotter. It is not a convection, but still has a blower on it. I will definitely make these again and again! Thanks for the recipe! I love them ¿¿
For those asking for nutritional value - I used almonds and quick oats for the recipe calculations. I good source of engery for a work out and great to take on a hike. Calories 200.63 Fat 8.28 Sat. Fat 4.57 Chol. 3.88 Sodium 19.94 Potas. 127.50 Carb. 29.84 fiber 2.44 sugar 17.74 protien 4.27
This was disappointing. I packed it down, but it still fell apart. The edges tasted burnt as well.
Very good flavor, and easy to make. I did substitute millet for amaranth, which worked pretty well and steel cut oats for old fashioned, which didn't work as well. The old fashioned oats came out rather hard.
Do you prep the amaranth before using? Rinse it, soak it, cook it? Thanks for the info in advance.
They taste really good. I used half maple syrup and half honey.I also used Irish steel cut oatmeal which has a much different texture than old fashioned North American. I wouldn't do that again. Quakers oatmeal is much softer.
These are terrific. I cannot emphasize enough, along with recipe, the end to pack down hard! I took a second loaf pan and pressed As hard as I could on top of uncooked mixture, then repeated when they were hot out of the oven. Then cooled and froze for an hour before slicing and double baking. Yum.
Where is the nutritional info for this recipe? Doesn't show up on iPad version. epicurious doesn't usually give that info but, PEOPLE. this is suppose to be a healthy breakfast/snack. Give us a break and calculate it for us or chances are slim that many of us will make this!
I have not made yet either but I would not recommend subbing the dates for another fruit. Dates are extremely sweet and also liquify when heated unlike other fruits except maybe figs. I don't have maple syrup on hand so was thinking of subbing honey or agave nectar. Thoughts anyone?
I regret I have not made this, I just received the magazine today. I would love to use another dried fruit like sour cherries instead of dates. I am curious Iɽ anyone who makes it substitutes for the fruit.
Can you tell me how many grams of sugar each of the 12 bars contains or the total grams of sugar.
Thanks for your question, Renate.
We apologize as we do not have that information as of the moment. We are coming up with a recipe app that will automatically calculate nutritional information very soon, so please look out for that in our future recipe posts. For the meantime, you may check out an online recipe calculator online for your question. We hope this helps and let us know if you need help in calculating for this recipe. We’d be happy to help!
Each of the 12 bars would have just over a tablespoon of dates (16 tablespoons in a cup). I bet a person could experiment with a little less date and some stevia concentrate, coconut butter, or other type of sweetener to taste. They look awesome!
Hi Mary, we appreciate your feedback.
Yes, of course. If you decide to create the recipe to your liking, please let us know how it turns out for you. We’d love to know.
Thank you for being part of the Organixx community. Hope you have a great day!
Nutty California Breakfast Bar
Pull 1 gallon plus 1-½ quarts of water and place at workstation.
Preheat convection oven to 350° F.
Process 2 pounds, 8 ounces of walnuts with pulse 10-12 times to create roughly chopped (not finely chopped) walnuts.
Process remaining walnuts in 2pounds, 8ounces batches and place each batch into separate bowl.
In large mixing bowl, add 1 quart plus 1-½ cup of cool water (approx. 72° F).
Fold in 2 pounds (32 ounces) dried raisins.
Fold in 2 pounds + 8 ounces (40 ounces) chopped California walnuts.
Place 4 pans of breakfast bars into oven and bake at 350° F convection oven for 20 minutes or until a knife comes out clean and it is a very light golden brown.
Cut each pan into a 5 x 8 cut, 40 pieces, 3-½” x 3-½”.
Place in shallow 4 x 6 container, serving bag or ¼ pound boat.
One Nutty California Breakfast Bar
Nutrition Facts per Serving (1bar)
This recipe has not been tested or standardized by Healthy School Recipes. The outcome, allergen information, and nutrient data may vary depending on the specific ingredients and equipment used in your location.
Tahini-Date Granola Bars, with Dried Apricots. A strong start.
Tahini-date granola bars are chewy, nutty, and have that delicious tangy dried fruit flavor with dried apricots. The tahini combines great with peanut butter, but you can do all tahini, leave out the almonds and go nut-free. Have fun and add other dried fruits, nuts, and seeds–just be sure to keep the same proportions so the bars hold together, We can’t live without these!
Perhaps it was the way the light was streaming in through the window. Or that my mind’s usual distractions took a moment of reprieve to notice what was what. Whatever it was, I saw it clear as day one morning last fall.
I was, undeniably: Out. Of. Shape.
I argued with myself over the situation. No WAY this was happening! I eat a LEBANESE diet! It’s so healthy! I skip some meals! I’m on the go! I run! I lift weights!
Or do I? When I reviewed the prior 10 months of book and Market-launch lock-down, I realized my exercise routine had become far from routine. It was once a week, maybe twice. Maybe.
Plus, there was the mint chip. Every walk we made into town in Harbor Springs last summer seemed to include my mint chip cone. My Lebanese mint-lovin’ self couldn’t quit it.
So when I headed back downstate for the fall, I forced myself to follow Dan’s workout routine. The guy is a machine he’s not satisfied unless he gets his exercise fix not once, but twice a day (weights in the morning, a run in the evening, thank you very much). He wouldn’t let me out of it, either.
We started in with Justin the Trainer. Justin is one Solid Dude. We’re talking military tough. He put us through the paces, always first thing in the morning, and Dan barely broke a sweat. I, on the other hand, was queasy in the corner.
The whole thing brought back bad memories of my childhood efforts at athletics. There was the failed swim test when I couldn’t go the full length of the Olympic-sized pool (hey! I was really small!). There was the Presidential Physical Fitness mile run that I had to walk, last one over the finish line (scarring). Thank goodness I have a sister, an athletic star, who has always believed in me no matter what, and told me so when it came to a golf or tennis swing, which she called “a natural” . . . if I’d just spend some time on it . . ..
You need to eat something before we work out, Justin told me when I got the head spins. In other words: you need to toughen up, girl. He tried to hold me to it, asking what I ate before our session every time I started to turn green. He suggested fruit, nuts, that sort of thing. Sometimes I ate a bite or two of banana. Most of the time I ate nothing.
Then, we started pushing ahead. In between the pain, I felt the gain. I found if I ate a little something before and a little something after, I could do a lot more than I ever thought possible. I started playing with breakfast bars, like the ones Trisha brought over that we could not stop eating. Nutty, chewy, fruity—they’re the kind of delicious that makes you excited when you wake up and know you get to eat another one.
The other day Justin told me to grab the 35 lb. barbell. You’re graduating, he said. When my eyes got huge in both fear and excitement, he reminded me of where I was when we started. He asked what I’d eaten that morning, and I told him about the granola bars.
Date Oat Bars Recipe
This is a great recipe which was found many years ago by my mum and the citrusy treats taste just as good today as they did back then.
Ingredients: (Yield: 3 dozen)
- 1¾ cups chopped dates
- ½ cup water
- 2 tablespoons brown sugar
- 1 teaspoon grated orange peel
- 2 tablespoons orange juice
- 1 teaspoon lemon juice
- 1½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup cold butter
- 1½ cups old-fashioned oats
- 1 cup packed brown sugar
In a small saucepan, combine the dates, water, brown sugar and orange peel. Cook and stir over medium heat until mixture comes to a boil, about 4 minutes. Cook and stir 3 minutes longer or until liquid is absorbed. Remove from the heat. Stir in orange and lemon juices. Cool to room temperature.
In a large bowl, combine the flour, baking powder, baking soda and salt. Cut in butter until crumbly. Add oats and brown sugar mix well. Set aside half for the topping. Press remaining crumb mixture into a greased 13-in. x 9-in. baking pan.
Drop date mixture by small spoonfuls onto crust. Sprinkle with reserved crumb mixture press down gently. Bake at 325° for 30-35 minutes or until golden brown. Cool on a wire rack. Cut into bars.