Food for the Gods

foodforthegods2

I don’t remember how many pans of this dessert did we finish over the 4th of July weekend.  Carlos and Rodney brought a square pan last Saturday and by Sunday, Carlos made two more and my hope of having some for breakfast on Monday morning were crushed when I saw the container empty.  This recipe has been tweaked many times.  I got the original one from my friend Sonia and sent it to Carlos but the instructions were a little vague so he went and looked for an alternative one on the internet. He was going to make a low carb, sugarless version (he is on the low carb lifestyle) and found the recipe below.

Ingredients:

  • 1 1/4 cups sifted almond flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/8 teaspoon salt
  • 1 cup dates, pitted and chopped
  • 1 cup butter
  • 1 2/3 cup splenda
  • 3 eggs
  • 1 cup coarsely chopped walnuts

Directions:

  1. Preheat oven to 350 degrees F (180 degrees C).
  2. Grease and line a 9 x 13 inch pan.
  3. Combine first 4 ingredients. Take 1/2 cup of flour mixture and dredge the dates.
  4. Cream butter and sugars until light and fluffy. Add eggs, one at a time, and beat well after every addition. Gradually stir in flour mixture.
  5. Add dates and walnuts and stir until completely combined.
  6. Pour batter into prepared pan and bake for 10 minutes. Lower heat to 300 degrees F (150 degrees C) and bake for 30-40 minutes or until done. (30 minutes when using silicone pan)
  7. Cool on a wire rack for 20 minutes and cut into bars. Wrap individually with foil or colored cellophane wrap.

When Carlos made the second batch at my house, we didn’t have dates so we used dried berry mix (blueberries, cranberries, raspberries) from Costco. He also used 3 egg whites instead of the 3 whole eggs.

foodforthegods1

When I made my own version, I tweaked it to the  following:

Ingredients:

  • 2 cups ground almond
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 cup dried blueberries or dried cranberries
  • 1/2  cup unsalted butter, room temperature
  • 2/3 cup splenda
  • 3 egg whites
  • 1 1/2  cups coarsely chopped walnuts

Directions:

  1. Preheat oven to 350 degrees F.
  2. Grease a 9 x 13 inch pan and line with parchment paper.
  3. Combine first 4 ingredients.
  4. Cream butter and sugar until light and fluffy. Add egg whites and beat well. Gradually stir in flour mixture.
  5. Add walnuts and stir until thoroughly mixed.
  6. Pour batter into prepared pan and bake for 30 minutes. (I did not use a silicone pan because the bottom got burned because my oven’s temperature was fickle! I used glass baking dish.)
  7. Cool on a wire rack for 20 minutes and cut into bars.

foodforthegods3

Notes:

I reduced the sugar to 2/3 cup because my husband thought 1 2/3 cup was too sweet when he tasted it. I suspect it was the after taste of Splenda that is giving him problems.  The squares were also a little crumbly.  I will try this recipe again and use agave nectar this time and tweak the combination of wet and dry ingredients to get a more cohesive square.

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» Tangled Noodle said: { Jul 9, 2009 - 04:07 }

Believe it or not, when I was younger I thought that FFTG was too sweet! But I’ve tasted a few recently, especially the Mary Grace version in the Philippines and it’s quite delicious. I have an FFTG post in the works so I hope you won’t mind if I mention and link to this. I love how you used almond flour and the mixed berries for a new twist!

» virtual chef said: { Jul 10, 2009 - 04:07 }

TN: I have not tried the Mary Grace version but will make sure I do when I visit the Philippines in a few months. I don’t mind at all and will definitely visit your post on FFTG. Look forward to it.

» Giggles said: { Nov 17, 2010 - 04:11 }

WOW looks yummy.
What’s the carb count?
Thanks


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