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Prep Time: 5 Minutes Cook Time: 25 Minutes |
Ready In: 30 Minutes Servings: 16 |
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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. Ingredients:
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 |
Directions:
1. Preheat oven to 325°F.
2. Add dates, nuts, and vanilla.
3. Combine flour and baking powder and stir into date mixture until evenly blended.
4. 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.
5. NOTE: To double, use 3 eggs, double remaining ingredients, and bake in a 9 x 13 inch pan.
6. To cut sticky dried dates, dip scissors or knife in flour first.
7. Nikki & David Goldbeck’s American Wholefoods Cuisine.
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