Post by Loupy on Jul 11, 2018 19:37:30 GMT -7
SWEET & SPICY DATE BARS [WHOLE30]
From: Jessica Scully @ www.paleoscaleo.com/sweet-spicy-date-bars/
The secret to these sweet and spicy bars is the cayenne pepper. You don’t expect it, and it sneaks up on the back end for just a little bit of spice. I find it to be a refreshing change from all the dessert flavored Lara Bars – key lime pie, cherry pie, cashew cookie, blueberry muffin. I’ve been thinking about a spicy bacon-cranberry date bar as my next one. Doesn’t that sound amazeballs?
Don’t forget to store them with parchment paper in between the bars, otherwise they’ll stick together!
Prep time: 5 min
Total time: 5 min
Makes: 8 Bars
Ingredients
1 1/3 cup medjool dates,pitted
1/2 cup cashews
1/2 cup walnuts
1 Tablespoon toasted flax seeds
1/4 teaspoonsalt
1/4 teaspoon cinnamon
2-3 pinches cayenne pepper
Instructions
Combine the pitted dates, cashews, and walnuts in a food processor and pulse until all three are chopped into small pieces and combined.
Be careful not to over-process or the mixture will become too sticky!
Add the toasted flax seeds, salt, cinnamon, and 2 pinches of the cayenne pepper and pulse until incorporated.
Grab a pinch of the mixture and taste it.
The cayenne pepper sneaks up on you, so give it a second and see if you taste it.
If not, add a bit more, a pinch at a time, tasting between each one.
You want to get to the place where the first flavor you taste is the sweet of the dates, then the aftertaste with the cayenne comes second.
Once you've got the spices right, place a piece of parchment paper in the bottom of an 8x8 glass pan.
Dump the mixture onto the parchment paper.
With another piece of parchment paper, press the mixture into the pan and smooth it across the top.
Don't be afraid to put a little pressure on it---you'll need to push down a bit in order to get the ingredients to stick together.
Remove the bars from the pan by lifting the bottom piece of parchment paper out onto the counter.
Cut into bars or squares and store in the fridge for up to two weeks.
Note: To keep them from sticking together, place parchment paper between them when storing.
From: Jessica Scully @ www.paleoscaleo.com/sweet-spicy-date-bars/
The secret to these sweet and spicy bars is the cayenne pepper. You don’t expect it, and it sneaks up on the back end for just a little bit of spice. I find it to be a refreshing change from all the dessert flavored Lara Bars – key lime pie, cherry pie, cashew cookie, blueberry muffin. I’ve been thinking about a spicy bacon-cranberry date bar as my next one. Doesn’t that sound amazeballs?
Don’t forget to store them with parchment paper in between the bars, otherwise they’ll stick together!
Prep time: 5 min
Total time: 5 min
Makes: 8 Bars
Ingredients
1 1/3 cup medjool dates,pitted
1/2 cup cashews
1/2 cup walnuts
1 Tablespoon toasted flax seeds
1/4 teaspoonsalt
1/4 teaspoon cinnamon
2-3 pinches cayenne pepper
Instructions
Combine the pitted dates, cashews, and walnuts in a food processor and pulse until all three are chopped into small pieces and combined.
Be careful not to over-process or the mixture will become too sticky!
Add the toasted flax seeds, salt, cinnamon, and 2 pinches of the cayenne pepper and pulse until incorporated.
Grab a pinch of the mixture and taste it.
The cayenne pepper sneaks up on you, so give it a second and see if you taste it.
If not, add a bit more, a pinch at a time, tasting between each one.
You want to get to the place where the first flavor you taste is the sweet of the dates, then the aftertaste with the cayenne comes second.
Once you've got the spices right, place a piece of parchment paper in the bottom of an 8x8 glass pan.
Dump the mixture onto the parchment paper.
With another piece of parchment paper, press the mixture into the pan and smooth it across the top.
Don't be afraid to put a little pressure on it---you'll need to push down a bit in order to get the ingredients to stick together.
Remove the bars from the pan by lifting the bottom piece of parchment paper out onto the counter.
Cut into bars or squares and store in the fridge for up to two weeks.
Note: To keep them from sticking together, place parchment paper between them when storing.
