- Prep time 15 minutes
- Total time 50 minutes
- Portion size 12 servings
- Credits : Canadian Living Magazine
Ingredients
Date filling:
Dough:
Method
Date Filling
In food processor or blender, let dates and 1/2 cup lukewarm water stand for 10 minutes, then purée. In small bowl, dissolve corn starch in remaining 2 tbsp lukewarm water; stir into puréed dates. Set aside.
Dough
In large bowl, whisk together Date Purée, oil, vanilla and eggs until smooth. Stir in flour, chia seeds, baking powder and salt until smooth.
Preheat oven to 350°F; grease 9-inch square cake pan and line with parchment paper. Spread half of the dough in cake pan, top with reserved date filling, then remaining dough. Bake until top of cake is golden brown, about 25 minutes. Transfer pan to wire rack and let cool before cutting into bars. (Make-ahead: Can be stored in airtight container at room temperature for up to 4 days or wrapped in foil and placed in resealable bag and frozen for up to 1 month.)
Date Purée In microwaveable bowl, combine 3 cups pitted dried dates (about 500 g) and 1 2/3 cup water. Microwave on high about 4 minutes. Using blender or hand mixer, purée until smooth. (Make-ahead: Can be stored in airtight container and refrigerated for up to 2 weeks or frozen for up to 3 months.) Makes about 2 1/2 cups.
Nutritional facts PER SERVING
- Iron 1.0 mg
- Fibre 4 g
- Sodium 55 mg
- Sugars 17 g
- Protein 4 g
- Calories 185
- Total fat 6 g
- Cholesterol 30 mg
- Saturated fat 1 g
- Total carbohydrate 29 g
