Eosinophilic Esophagitis Friendly Date Bars
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Learn more →Ingredients
16 servings
For the date filling
- 2 cups pitted medjool dates, roughly chopped
- ¾ cup water
- 1 tbsp fresh lemon juice
- ½ tsp vanilla extract
For the oat crust and crumble
- 1 ½ cups old-fashioned rolled oats
- 1 cup 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. - ¾ cup packed light brown sugar
- ½ tsp baking soda
- ¼ tsp salt
- ¾ cup 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 an 8x8-inch baking pan with parchment paper, leaving an overhang on two sides to use as handles.
- 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 heat and mash with a fork or the back of a spoon until a thick, mostly smooth paste forms. Stir in the lemon juice and vanilla extract, then set aside to cool slightly.
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