Pineapple Date Bars

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Pineapple Date Bars

Source: Five Loaves Deli & Bakery Cookbook (adapted to gluten free)

 

1 1/2 c. fava/garbanzo flour (or gf flour blend of choice)

1/2 c. brazil nut butter

3/4 tsp. salt

2 c. quinoa flakes

1/2 c. unsweetened, flaked coconut

1/2 c. water and 1/2 c. liquuid sweetener, mixed together

1 c. pineapple chunks and juice or crushed pineapple

1 c. date pieces

1 tsp. vanilla

1 c. raisins

1 c. diced dried pineapple

 

1. Place flour and alternate in a mixing bowl and add the Brazil nut

butter. Work evenly together with your hands, then stir in salt,

quinoa flakes, and coconut. Then add sweetener and water mixture to

the dry mix and stir together.

 

Hint: The mix should be moist with all the dry mix evenly coated,

but not to wet and gummy.

 

2. Place half the mixture on the bottom of a 9x13 " pan that has been

oiled or sprayed; press with fingers like pie crust. Bake 10 minutes

at 350 degrees.

 

3. Meanwhile, blend dates and canned pineapple. Spread over baked

crust.

 

4. Sprinkle evenly with raisins and dried pineapple.

 

5. Sprinkle remaining crust mixture evenly over the top. Press

gently into pineapple-date filling with fingers.

 

6. Bake 20-30 minutes @ 350 degrees until lightly browned. Remove

and cool before cutting in squares.

 

Note: A single recipe fits a 9x13 " pan. If you are making cookies

for a crowd, a double recipe fits on a cookie sheet and makes 24-30

bars.