Gluten Free Honey Dates Square – Historic Recipe
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Its a historic Recipe from 1940's - the world War era when sugar was scarce and use of honey was the only thing used in bakes. This is a gluten free and healthy recipe.
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Ingredients
- 2 Egg
- 1 cup Nuts chopped (I used almonds, cashews and pistachios)
- 1/2 cup Dates chopped
- 1/2 cup Figs chopped
- 1/2 cup Honey
- ¾ cup Flour gluten-free, or whole wheat flour or even all purpose flour
- ½ teaspoon Baking powder
- ¼ teaspoon Salt
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Instructions
- Soak figs and dates in warm water for an hour and set aside till they become soft.
- Deseed the dates and chop figs and dates into small bites.
- Also chop a mix of nuts, I have used almonds, cashews and pistachios and set aside.
- Lightly whisk eggs. You don't have to form stiff peaks.
- Add chopped nuts, figs, dates and honey and mix with the eggs.
- Stir in Gluten Free flour, you can even use Whole Wheat Flour, All purpose flour if you like.
- Also add Baking Powder and Salt and mix. Do not over mix just till everything is moist.
- Line a 9x9 baking tin with some parchment paper that nothing sticks to the bottom of the pan. I have crushed the parchment paper and then opened and placed it, this trick will help it sit better. Also preheat the oven to 180 degree Celsius.
- Pour the batter in the baking tin and smoothen the top with spatula.
- Bake in the preheated oven for 30-35 minutes till the toothpick inserted comes out clean.
- Remove it from the tin along with parchment paper. When the cake cools down slice it into squares.
- Serve with your favourite Cup of Coffee or Tea.
Notes
- If you are gluten tolerant you can always use whole wheat flour or All purpose flour or a partial mix of both.
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Recipe Nutrition
Calories: 356 kcal | Carbohydrates: 54 g | Protein: 8 g | Fat: 14 g | Saturated Fat: 2 g | Polyunsaturated Fat: 3 g | Monounsaturated Fat: 8 g | Trans Fat: 0.01 g | Cholesterol: 55 mg | Sodium: 158 mg | Potassium: 321 mg | Fiber: 4 g | Sugar: 34 g | Vitamin A: 112 IU | Vitamin C: 1 mg | Calcium: 60 mg | Iron: 2 mg
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