These hold up well to freezing for later, but it is critical to make a double batch to allow for this practice, otherwise you wont have enough. I am amazed at how many of those little crumbs keep needing to be pinched up and gobbled as I walk past the pan. Suddenly there is only an odd sized piece left, and it always needs to be squared up.... I also imagine that this could be used as a mighty-healthy option for a crumble topping on an apple crisp.
These have been adapted from a recipe by Deb Perelman from the Smitten Kitchen Cookbook for Almond Date Breakfast Bars. A great cookbook cover to cover!
Almond Date Bars
- 1 cup chopped dried pitted dates
- 1 1/4 cup rolled oats
- 3 Tbs flour (I use my AP gluten-free flour blend, any type will do)
- 1/3 cup flax meal
- 1/2 cup thinly sliced almonds
- 1/2 tsp salt (scant tsp)
- 1/4 tsp ground cinnamon
- 1/4 cup almond butter
- 1/4 oil (see note above)
- 1/4 honey
- 1/8 tsp almond extract
1. Preheat oven to 350deg and line an 8x8 pan with parchment paper.
2. Mix together all of the dry ingredients in a medium sized bowl.
3. Whisk together all of the wet ingredients in a small bowl (I just measure them all together in a 2c glass measuring pitcher for ease of clean up).
4. Pour the wet ingredients into the dry mix and stir very well to make sure all is well coated, then pour into your prepared pan. Smash it down hard, pressing into all of the corners and such. This will help it all stick together later so make sure it is well smushed.
5. Bake the bars 20-25 minutes until browned around the edges and top a bit, then cool completely on wire rack in the pan.
Note: It is best to completely cool before trying to lift out or they may crack a bit, forcing you to perform the aforementioned crumble clean up. Cut into squares and enjoy!