Amazingly simple and delicious, these work as an on-the-go breakfast bar or an accompaniment to afternoon tea—or even to balance a plate of holiday cookies.
Recipe Ingredient Details:
1 cup (about 6 ounces) halved and pitted dates
1 cup (3 1/2 ounces) pecan halves
1 cup gluten-free rolled oats
1/16 teaspoon sea salt
1 teaspoon vanilla extract
Preheat oven to 350˚. Line an 8x8-inch pan with foil or parchment paper. Place all ingredients in a food processor. Process until pieces are mixed well and dough sticks together. Press into pan. Bake for 15 minutes on the center oven rack. Cool before cutting into squares.
Recipe Additional Notes:
PER SERVING (1 bar): 112 cal, 39% fat cal, 5g fat, 1g sat fat, 0mg chol, 2g protein, 16g carb, 2g fiber, 10g sodium
Recipe provided by Joanne Saltzman, author of Intuitive Cooking (Book Publishing, 2006), and founder of the School of Natural Cookery in Boulder, Colorado (www.naturalcookery.com).
Thu, 2013-04-11 17:06