Date Nut Bars with Teff and Apricots

Date Nut Bars with Teff and Apricots

Alice Medrich

Alice Medrich

October 23rd, 2017

https://simplefeast.com/chefscatalog

Date Nut Bars with Teff and Apricots

Makes 16 squares
1 hour 15 minutes total time
30 minutes active time
Easy, Kid Friendly

These bars are chewy and crunchy with loads of dried fruit and nut pieces. Stash bars in your desk drawer or purse for a burst of afternoon energy – or slice thin and serve with cheese and aged sherry.

Ingredients
½ cup (70 grams) teff flour
1/8 teaspoon baking soda
1/8 teaspoon baking powder
¼ teaspoon fine sea salt
¼ cup light brown sugar, firmly packed (50 grams) or dark brown sugar
2 cups (200 grams) walnut pieces
1 ½ cups (255 grams) dates, pits removed and cut into quarters lengthwise
1 cup dried apricot halves lightly packed (140 grams), cut into quarters
2 large eggs
1 teaspoon pure vanilla extract

Directions
Position an oven rack in the center and preheat the oven to 325°F.

Line an 8-inch square baking pan, across the bottom and on all four sides with parchment paper or foil.

Combine the flour, baking soda, baking powder and salt in a large bowl and whisk thoroughly. Add the brown sugar, walnuts, dates and apricots. Use your fingers to mix the ingredients until the nuts and fruits are coated with the flour mixture, separating any sticky fruit pieces.

In a small bowl, whisk the eggs and vanilla together until foamy and light colored. Scrape the egg mixture into the fruit mixture and mix until all the fruit and nuts pieces are thinly coated with batter, and the dry mixture is incorporated.

Spread the mixture evenly in the prepared pan and press the batter down as needed so that it is in a fairly even layer.

Bake until the surface is a deep golden brown (it is a bit difficult to see because the teff flour is naturally golden) and feels slightly crusty to the touch, 35 to 40 minutes.

Cool in the pan on a cooling rack.

Lift the ends of the pan liner and transfer the block to a cutting board. Peel off the liner and use a sharp knife to cut into 16 squares.

Wrap the bars in plastic wrap and/or store in an airtight storage container for up to 2 weeks at room temperature or even longer in the refrigerator.

This recipe is part of Simple Feast, an app that hosts an amazing community of Chefs and their delicious recipes. To view more recipes go to Simple Feast.

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Ingredients

  • ½ cup (70 grams) teff flour
  • 1/8 teaspoon baking soda
  • 1/8 teaspoon baking powder
  • ¼ teaspoon fine sea salt
  • ¼ cup light brown sugar, firmly packed (50 grams) or dark brown sugar
  • 2 cups (200 grams) walnut pieces
  • 1 ½ cups (255 grams) dates, pits removed and cut into quarters lengthwise
  • 1 cup dried apricot halves lightly packed (140 grams), cut into quarters
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
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