Maple Date Breakfast Bars
(Can be made the day before.
Let cool & refrigerate overnight.
Warm up in the morning.)
Put:
1 c pitted dates
1 t salt
2 c water
in a blender & blend for 10 sec.
Pour in a large bowl or mixer bowl.
Add to the large bowl or mixer bowl:
(one of these whole grain flour options)
2 c wheat or teff
OR
2 1/4 c spelt or rice
OR
2 2/3 c oat
1/2 - 1 c pecans and/or
sliced or slivered almonds
(depending how much you like)
2 c rolled oats
1/4 t coriander (optional)
1/4 c pure maple syrup
& mix in a mixer or with a spatula.
Preheat oven at 350º
(bars need the oven preheated
to turn out well)
To keep the bars from sticking,
oil sides & bottom
of a 9x13 glass pan with:
1/2 t virgin coconut or olive oil
Sprinkle:
1/3 c unsweetened shredded
coconut or flakes
in the bottom of the pan.
Spoon the mixture into the pan.
Press mixture with a spatula or back of a large spoon making it thicker around the edges & thinner in the middle.
Top with:
1/4 - 1/2 c pecans
1/4 - 1/2 c sliced or slivered almonds
& press into the mixture.
Bake uncovered at 350º for 25 min.
After baking the 25 min.,
make 3 - 5 slits in the bars, to keep it flat.
Then continue baking 10 - 15 min. more.
Loosen the bars from the pan by going around the pan with a sharp knife between the pan & the bars.
Cut into rectangles.
Serve
or cool down & refrigerate in an airtight container for up to 3 days
or freeze.
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