Pecan Chai Date Bars

 

Pecan Date Bar

Today is National Pie Day and I have a great recipe for a yummy, healthier version of pecan pie.  Once you’ve had this you won’t miss that sweet confection. When I went gluten/wheat free a few months ago I felt like I was going to miss out on all the goodness that gluten provides.  I had tried a few store bought cookies and items and was very disappointed with the lack of moisture, weird after taste and all together lack of flavor.  Like everything now I had to go gluten/wheat free and start making things from scratch. If you have read previous “Mealtime Monday’s” you know that I am always experimenting. This time I wanted to use up the last of the Medjool dates that I had.  I recently started baking with Medjool dates and they are a great sweet alternative to refined white sugar.  My family is starting to really become a fan and the baby loves these as a treat now so I have to keep them hidden.

While scrolling through Pinterest I came across a Oat Date bar that of course had whole wheat flour and it was just Oats and Dates which seemed a little boring to me. So, after some adjustments I came up with this really yummy gluten free alternative.  There really moist, just enough sweetness and will have you wanting more.  I added Pecans because I thought it would be a welcomed flavor and came up with these magical bars.  I would say if there is someone with a nut allergy just omit the Pecans and you’re good to go. These bars are a great source for natural energy too and add in some dried fruit, chocolate chips and give yourself even more variety. One tip, store these in a Air Tight Container and keep cool. The coconut oil will make these really soft if left out too long.

I am so glad that there are so many alternative flours you can use now other than whole wheat.  I know going from what you are used to and changing up your diet can be really stressful and hard but here I am a few months later and I am not missing my wheat.  Sometimes it’s hard to eat out but for the most part I find it a pretty easy transition.  If you’re making the switch to gluten free hang in there you will get used to it soon! If you’ve been living this life not as a fad diet but as an actual health issue for many years and just need another tasty to add to your repertoire, well here you go! Either way, I hope you enjoy!

What’ s your favorite pie?

Pecan Chai Date Bars

Prep Time: 20 minutes

Cook Time: 45 minutes

Calories per serving: 254

Fat per serving: 11g

Pecan Chai Date Bars

Ingredients

  • 1 1/2 c. Medjool Dates
  • 1 1/2c. Water
  • 2 tsp. Vanilla Extract
  • 3/4c. Coconut Oil, Solid
  • 1c. Rolled Oats
  • 1 1/2c Oat Flour
  • 2 Tbsp. Chai Spice*
  • 1c. Coconut Palm Sugar,brown
  • 1/2 tsp. baking soda
  • 1/2 tsp salt
  • 1c. Pecans, chopped

Instructions

  1. Preheat oven to 350 degrees
  2. Line 16x9 Brownie Pan w/parchment paper & grease paper w/coconut oil or cooking spray
  3. Put measured coconut oil in the freezer for 15 to 20 minutes until it becomes solid all of the way through.
  4. Put water in saucepan over medium high heat & allow to reach just a simmer. Add dates and lower heat to medium low. Cook until a paste is formed, for about 10 minutes. Allow to cool to room temperatures. Add vanilla and 1 tbsp. Chai Spice and Stir.
  5. Meanwhile, combine all dry ingredients and remaining tbsp of Chai Spice in a large bowl.
  6. Dice solid coconut oil to form small dime size chunks.
  7. Add coconut oil to dry ingredient and combine with hands (or masher...that's what I did) to form lumpy, moist crust. (This crust is great for a crumble topping too)
  8. Add half of the oat crust mixture to bottom of baking pan and press with hands to flatten evenly.
  9. Spread the date paste in a even layer over the crust.
  10. Sprinkle cup or chopped pecans on top of date paste.
  11. Add topping, gently flattening with hands. Bake until golden brown, about 35 to 45 minutes. Allow to cool cut into squares to serve.

Notes

Chai Spice 1 1/2 tsp of Ground Cardamom 1 1/2 tsp of Ground Cinnamon 1/4 tsp of Ground cloves 1/4 tsp of Ground allspice 1/4 tsp of Ground ginger 1/8 tsp of Ground nutmeg Mix together in glass jar, air tight container or bag

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