| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Eggs, Grains | New, Text, Import | 20 | Servings | |
INGREDIENTS
| Vegetable oil cooking spray | ||
| 1 | c | All-purpose flour |
| 1/2 | ts | Baking powder |
| 1/2 | ts | Baking soda |
| 1/2 | ts | Cinnamon |
| 1/2 | ts | Salt |
| 1 | pn | Ground nutmeg |
| 1 1/2 | c | Pitted dates; (about 1/2 pound) |
| 2/3 | c | Dark brown sugar |
| 1 | lg | Egg |
| 2 | tb | Vegetable oil |
| 1 | ts | Pure vanilla extract |
| 1/4 | c | Coarsely chopped walnuts; (about 1 ounce) |
INSTRUCTIONS
1. Preheat oven to 350f lightly coat an 8-inch square baking pan with cooking spray. In a medium bowl, stir together the flour, baking powder, baking soda, cinnamon, salt and nutmeg. 2. Coarsely chop 1/4 cup of the dates. In a food processor, combine the remaining dates with 1/3 cup of water and process until smooth. Add the brown sugar, egg, oil and vanilla and process until blended. Fold the date puree into the dry ingredients. Fold in the chopped dates and nuts and spread the batter in the prepared pan. Bake for about 25 minutes, or until the center springs back when lightly pressed. Let cool on a rack. Cut into 20 bars. (The bars can be stored in an airtight container for up to 2 days or frozen for upto 1 month.) Recipe by: Food & Wine Magazine Posted to recipelu-digest Volume 01 Number 445 by ctlindab@mail1.nai.net on Jan 4, 1998
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