Eosinophilic Esophagitis Friendly Classic Date Bars
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Learn more →Ingredients
16 servings
For the date filling
- 1 lb (about 2 ½ cups) pitted medjool dates, roughly chopped
- 1 cup water
- 1 tbsp fresh lemon juice
- ½ tsp vanilla extract
- ¼ tsp ground cinnamon
For the oat crumble
- 1 ½ cups all-purpose flour
Chef's tipChoose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way. - 1 ½ cups old-fashioned rolled oats
- 1 cup packed light brown sugar
- ½ tsp baking soda
- ¼ tsp salt
- 1 cup (2 sticks) unsalted butter, melted and slightly cooled
Chef's tipUse a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
Instructions
- 1
Preheat the oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving a 2-inch overhang on the long sides.
- 2
Combine the chopped dates and water in a medium saucepan over medium heat. Cook, stirring occasionally, until the dates have softened and absorbed most of the water, about 8–10 minutes. Remove from the heat and stir in the lemon juice, vanilla extract, and cinnamon. Mash with a fork or the back of a spoon until the mixture is a thick, mostly smooth paste with a few small chunks remaining. Set aside to cool slightly.
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