I’m feeling guilty because I’ve barely looked at my blog in two weeks let alone written a post or replied to any comments. It’s funny how a few months ago, I was just a girl who loved to bake in her spare time but never thought about everything that comes after baking – photographing, blogging, submitting food photos, all the things that have become part of my weekly routine. Now, it’s been two weeks since I last logged on to my blog account and I seriously have felt guilty all week. Things have been so busy lately that I’ve barely had time to bake and I really haven’t had any time to think about writing a post. I wasn’t even sure if I’d be able to squeeze one in this weekend, but tonight I had some time and I quickly grabbed the opportunity.
The recipe I’m sharing today is for Pecan and Date Bars, another good-for-you recipe that is also a tastes-good recipe. This is one of my favorite “all natural” recipes I’ve made so far, which is surprising considering a few weeks ago I didn’t even know that I liked pecans. Little by little, I’m warming up to nuts, and I’ve actually found that pecans are pretty good :) I think they taste like maple syrup! Anyway, nuts and fruits are perfect for adding flavor to baked goods without sacrificing health. In these bars, the natural super-sweetness of dates goes perfectly with the pecans.
Allie from Live Laugh Eat described these bars as a mixture of pecan blondies and almond cake, and I have to admit that every time I ate one the word “blondie” kept running through my mind. So yes, these really are good, but they really are healthy too!
Pecan Date Bars
adapted from Live Laugh Eat
(makes 9 bars)
1 cup almond meal (ground almonds)
1/2 cup oat flour (ground oats)
1/8 teaspoon salt
1/4 teaspoon baking soda
1/2 cup pureed Hachiya persimmon or banana (approximately 1 persimmon or banana)
1 teaspoon vanilla
1 cup pecans, chopped
1 cup Medjool dates, pitted and chopped
Oven Temperature: 350 F
1. Whisk the almond flour, oat flour, salt, and baking soda together in a large bowl.
2. In a separate bowl, whip the eggs, pureed banana or persimmon, and vanilla for about a minute.
3. Add the wet ingredients to the dry, stirring just until combined. Fold in the chopped pecans and dates.
4. Pour the batter into a greased 8 x 8 inch pan and bake in the preheated oven for 25 minutes, testing with a toothpick when done. Let cool before slicing.
5. Bars are best kept individually wrapped and stored in the fridge. For a longer shelf life, store in the freezer and allow to thaw before eating. Bars can be microwaved for faster thawing.