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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