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Recipe Detail Page
Chewy Date and Seed Bars
Autumn 2012
These delicious, protein-packed bars are nut-free and gluten-free, and are equally at home in a lunch box or on a weekend hike.
Makes 15 or more small bars
1 cup (250 mL) chopped dates
½ cup (125 mL) water
1 cup (250 mL) gluten-free rolled oats
1 cup (250 mL) hulled, roasted, unsalted pumpkin seeds (pepitas)
1 cup (250 mL) hulled, roasted, unsalted sunflower seeds
½ cup (125 mL) chopped dried apricots
¼ cup (60 mL) toasted sesame seeds
¼ cup (60 mL) medium unsweetened coconut
¾ cup (175 mL) packed dark brown sugar
¼ cup (60 mL) oat flour
¼ cup (60 mL) canola oil
¾ tsp (4 mL) salt
1 Preheat oven to 350°F (180°C).
2 Line an 8-inch (20-cm) square pan with parchment paper. Set aside.
3 Combine dates and water in a small saucepan over medium-low heat. Bring to a simmer and simmer for 4 minutes or until dates are very soft and water has almost disappeared. Drain. Reserve.
4 Combine oats, pumpkin seeds, sunflower seeds, apricots, sesame seeds, coconut, brown sugar, oat flour, canola oil and salt in a bowl and toss to combine. Stir in dates and mix thoroughly. Use a spatula to press mixture firmly into prepared pan to make an even layer.
5 Bake for 35 minutes or until top is evenly golden. Let cool completely.
6 Use parchment to lift baked mixture out of pan and transfer to a cutting board. Use a serrated knife to cut into squares or bars. Keep in a sealed container until ready to eat.
Makes 15 or more small bars
