On a Saturday morning, as I was contemplating whether to go for a run or to sleep-in, I scrolled down my Feedly with one eye barely open. It’s my morning ritual before lazily peeling myself out of bed. Nothing but fig bars from the Sprouted Kitchen immediately caught my attention; I jumped right out of bed, soaked dates (I didn’t have figs), and made them the next day as a part of my Father’s day brunch. If you are on a lookout for a wholesome, easy, not-too-sweet bars made with good for you ingredients – look no further than date bars (I am sure you can use any other dried fruit fillings).
Note to self: Never scroll Feedly right before a run because it makes you think about food even more. I already have that problem. And if something looks so damn good, don’t pin it for later. Make them ASAP.
These date bars are taken from Sprouted Kitchen but I made a few adjustments based on the ingredients I had available.
Substituted equal parts of figs with pitted dates.
Skipped honey and lime; I find dates to be sweet enough by itself.
Used same types of flour but adjusted the ratios.
Substituted almond butter with smooth all-natural peanut butter.
Substituted coconut sugar with brown sugar.
I skipped oats altogether in the dough mix.
I baked at 350F instead of 400F (I did not pay attention to the oven temperature).
Remember to use only half of flour crumble for the base. You will need the other half to cover the top layer.
They are naturally gluten-free (use GF oats) and vegan without any unusual ingredients. I loved the subtle sweetness and mild peanut butter flavor but if you prefer it to be more sweeter, use honey or another liquid sweetener of your choice. You know a recipe is a keeper when you keep going back for seconds (and thirds) and your mom likes them enough to take them for your vegatarian grandmother. I need to just help her pack them and transport it safely to New York.
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Earl Grey Truffles are decadent and has orange, bergamot notes from Earl Grey tea in every creamy bite. They will make a lovely gift for the holidays, for dinner parties, or simply enjoy it with a cup of tea. The recipe is vegan and dairy-free!
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