Like most of my recipes, this is an easy straightforward one …
I loved these Gluten Free Date Bars with Buckwheat when I made them at Le Meridien last week and I am making them again today at home.
They are very moist and soft yet the cake does not crumble when you cut it provided you let it cool completely. I topped the bars with melted chocolate but you can leave it out if you are watching your calories. They are gluten free and you can find buckwheat flour at any of the large stores. It gives the cooked batter a very pleasing smooth texture. I reduced the sugar in the original recipe by half and sweetened it with carob honey from this winter’s harvest …
You will need :
1 packet dates, chopped
12 dried prunes, chopped
3/4 cups milk
1/2 cup honey
1/3 cup brown sugar
1 cup buckwheat flour
1 tsp baking soda
1 tsp bicarbonate of soda
Pinch of salt
Pinch of nutmeg
1/3 cup melted butter
1/2 cup yoghurt
1 tbl walnuts finely chopped
Zest of an orange or tangerine
For the topping (optional) you will need:
1 large packet dark chocolate buttons and I also did half the quantity dipped in white chocolate
1 spoon vegetable oil
Blend the first 9 ingredients with an electric mixer. When you see that the dates have broken down and the mixture is even add the last three ingredients and pulse until it mixes together. Don’t over-mix as you want bits of fruit in the mix to give it a more interesting texture.
Pour the batter into a tray lined with baking paper and bake in the oven at 170 C for 35 minutes. Leave to cool completely.
For the topping. Melt the buttons in a bow in the microwave on 30 seconds at a time, take the bowl out each time and stir it, When it has melted, add oil and stir until it is smooth and glossy.
Cut up the cake into small neat rectangles and dip each one into the melted chocolate.
I made half the quantity dipped in white chocolate …
And Saturday’s Independent