Gluten-Free Honey Date Squares: A WWII-Era Recipe
50 minutes
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About Gluten-Free Honey Date Squares: A WWII-Era Recipe
Step back in time with this delicious gluten-free Honey Date Squares recipe, a nostalgic nod to the 1940s when sugar rationing made honey a baking staple. This historically inspired recipe is not only a delightful treat but also a healthier alternative to traditional squares, perfect for those seeking gluten-free options.Imagine the resourcefulness of home bakers during World War II. This recipe reflects that spirit, using readily available ingredients to create a surprisingly decadent dessert. The blend of dates, figs, and nuts provides a natural sweetness and satisfying texture, making it a unique and flavorful experience.Simple to follow and adaptable to your preferences (using different nuts or flours), this recipe is perfect for both novice and experienced bakers. Get ready to savor a taste of history!
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Recipe Time & More
Prep15 minutes
Cook35 minutes
Total50 minutes
Ingredients
Dry Ingredients
- 1/2 cup Flour gluten-free flour, alternatively, use whole wheat flour or all-purpose flour.
- 1/2 tsp Baking powder
- 1/4 tsp Salt
Mix-ins
Other
- 1 9X9 Inch Baking Pan parchment paper is recommended.
- 1 cup Water for soaking dates and figs
Instructions
Prepare the Fruit
- Soak the chopped pitted dates and figs in warm water for about an hour, or until softened.
- Drain the soaked fruit and set aside.
Combine Wet Ingredients
- Lightly whisk the eggs in a medium bowl. Do not over-whisk.
- Stir in the honey until well combined.
Add Mix-Ins
- Add the chopped nuts, softened dates, and figs to the egg and honey mixture.
- Mix gently to combine.
Incorporate Dry Ingredients
- In a separate bowl, whisk together the gluten-free flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
Prepare the Baking Pan
- Preheat the oven to 350°F (175°C).
- Line a 9x9 inch baking pan with parchment paper, leaving an overhang on the sides to help with removal.
Bake
- Pour the batter into the prepared pan and spread evenly.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Cool and Serve
- Let the bars cool completely in the pan before lifting them out using the parchment paper overhang.
- Once cooled, cut into squares and serve. Enjoy with your favorite beverage!
Recipe Notes
Expert Tips
- For extra intense flavor, use Medjool dates, known for their rich caramel-like taste.
- Feel free to experiment with different types of nuts! Pecans, walnuts, or macadamia nuts would all be delicious additions.
- If the mixture seems too dry, add a tablespoon or two of extra water or honey. If it's too wet, add a tablespoon of flour.
- Store leftover squares in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.
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Recipe Nutrition
Calories: 356kcalCarbohydrates: 54gProtein: 8gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gTrans Fat: 0.01gCholesterol: 55mgSodium: 158mgPotassium: 321mgFiber: 4gSugar: 34gVitamin A: 112IUVitamin C: 1mgCalcium: 60mgIron: 2mg
Anshu Pande
Articles: 2
3 Comments
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I’m thrilled to try this recipe!
This looks so good! Appreciate the share.
This looks amazing! Thanks for sharing.