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Change. I've learned to embrace it, ride it out til the end. Sometimes I'm kicking and screaming, other times weeping with my eyes clinched tight. Once in awhile I ride like a dog in a car, head out the window snorting what life has to offer. Mother to young adult children, a marriage of thirty years, and a desert to mountain to valley waltz with God have shaped me into someone I never imagined I'd be. Life is short and I want to live it. Tears, sighs, laughter and change. Every morsel granted to me. Scrambled, shaken or stirred.

Monday, March 11, 2013

Scraps and Snippets ~ Cinnamon Pecan Date Bars

I found a date bar recipe online last week. Rob loved his Mom's date bars and I had a church potluck coming up. So I tweaked the recipe making it Vegan and decreasing the sugar and added cinnamon and pecans. Let me just say, Yum. 

Cinnamon Pecan Date Bars

Filling
 

12 to 16 oz chopped dates  (about 3 cups cut up)
1 1/4 cup water
1 teaspoon cinnamon
1 tablespoon fresh lemon juice

Combine chopped dates and water in a saucepan and bring to a simmer, stirring often.  Simmer gently until thickened, about 10 - 15 minutes.
 

Add lemon juice, stir well. Add cinnamon and stir again.

Crust and Crumb Topping


1/2 cup coconut oil softened
2/3
cup brown sugar
1/8 cup granulated sugar
1 tsp cinnamon
1 cup whole wheat flour
1/2 teaspoon baking soda
1 1/4 cup large flake oatmeal
1
Cup chopped pecans

Grease a  8 X 11 inch or 9 inch square pan or line with parchment paper.  Preheat oven to 350 F
 

Cream coconut oil and sugars together well. 
 

Add flour and baking soda and stir to combine.  Add the oatmeal and pecans and mix the ingredients with your hands.
 

Press 2/3 of the mixture into the pan firmly. Spread the date filling evenly over the base and sprinkle with remaining crumbs.  Spread evenly and pat gently .
 

Bake for 25 - 30 minutes or until lightly browned. Cool and cut into bars or squares.
 

Keep covered in the refrigerator or freeze.

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