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Snacks
Gluten-Free Sweet Potato Date Bars
MAKES 20 BARS
Not too sweet with a warm, spicy flavor, these wholesome bars make an ideal breakfast-to-go or after-school snack. For dessert, serve with your favorite whipped topping or a dusting of powdered sugar. For variety, replace sweet potato with an equal amount of pumpkin puree.
½ cup unsalted butter or dairy-free butter alternative
½ cup brown sugar
2 tablespoons molasses
½ cup cooked sweet potato or pumpkin puree*
½ cup coconut milk or milk of choice
2 eggs (or 1½ teaspoons egg replacer mixed with 2 tablespoons warm water)
1 teaspoon pure vanilla extract
1¼ cups gluten-free High-Fiber Flour Blend
¼ cup coconut flour
2 tablespoons arrowroot (omit if using 2 eggs)
1 teaspoon guar gum or xanthan gum
½ teaspoon baking soda
⅛ teaspoon salt
½ teaspoon ground cinnamon
½ teaspoon ground ginger
⅛ teaspoon ground nutmeg
1 cup gluten-free quick-cooking oats
1 cup chopped dates, raisins or dried cherries
1. Preheat oven to 350 degrees F. Line a 10-inch square pan with parchment paper.
2. In a mixer bowl, cream butter, brown sugar and molasses.
3. On low speed, beat in sweet potato puree, milk, eggs (or egg replacer mixture) and vanilla.
4. In a separate bowl, add all dry ingredients except oats and dates. Whisk to combine well.
5. Slowly add dry ingredients to wet ingredients, mixing until batter is smooth. Turn off mixer.
6. Stir in oats, blending well with a spatula. Then fold in dates, mixing just until they are evenly distributed throughout the batter.
7. Press batter into prepared pan. Smooth with a wet spatula.
8. Place in preheated oven and bake 40 to 45 minutes. During the final 30 minutes, loosely cover the pan with foil. When done, cake tester or toothpick will come out clean. Let cool before cutting into squares. Sprinkle with powdered sugar, if desired, or top with a dollop of your favorite whipped topping.
*TIP If using pumpkin puree, ensure there’s no extra liquid or your batter will be too wet.
Recipe developed by Madalene Rhyand, director of Living Without’s test kitchen.
Comments (4)
Can I substitute flax seed meal or rice flour for the wheat flour? If so, how much would I use to substitte for the 1 1/4 cups of flour?
Posted by: Unknown | December 5, 2012 12:33 PM Report this comment
I saw this recipe and had to try it. I love dates and pumpkin and was having company. Here are my comments: I doubled the spices (cinnamon, ginger and nutmeg) used 1/2 the amount xanthan gum, used regular GF oats as I didn't have "quick", used muscovado sugar which is lower in sugar, higher in minerals and has a molasses taste, in part because I was out of molasses. Added 1 tablespoon of honey. Everyone loved them. I think we could have reduced sugar even more. They have a gingerbread taste which was wonderful. Will make again! Happy Cooking! Sueson Vess
Posted by: Sueson V | November 14, 2012 10:49 AM Report this comment
Can you please start adding Sugar content to your recipes please please please?
Posted by: Kari M | November 9, 2012 5:36 PM Report this comment
Sounds good, but would appreciate your inclusion of carbohydrate counts for the recipes. Or did I miss seeing that somewhere? Makes it so much easier for those with celiac disease and diabetes. Thanks.
Posted by: Jane M | November 9, 2012 12:15 AM Report this comment