Date-Apple Bars — Gluten-Free

I know there is a controversy whether or not oats are gluten-free. In my research, I have gathered that the issue is whether or not the oats are contaminated with gluten at the place where they are packaged/processed. I am satisfied that our oats are not contaminated, so we continue to eat oats. To us, these bars are gluten-free.

Sweetened solely by dates and apples, they are not overly sweet. If you desire sweeter, feel free to add honey or agave (reduce the amount of almond milk accordingly). I believe one could also add date sugar without making any adjustments.

Date-Apple Bars — Gluten-Free, Dairy-Free, Egg-Free

Loosely based on Date Apple Cookies from The Guilt-Free Gourmet by Vicki B. Griffin

Using a 9 x 13 inch pan, this recipe yields 24 cookie bars

• 1-1/2 cups plain date pieces (not floured or sugared)
• 1 cup filtered water
• 2-1/4 cups apples, shredded, unpeeled (about 3 small to medium size apples)
• 1/2 cup almond milk
• 1 teaspoon sea salt
• 2 teaspoons vanilla
• 5 cups rolled oats (not instant or quick)
• 1 cup unsweetened, shredded coconut
• 1 tablespoon cinnamon
• 3 teaspoons guar gum (optional)
• 1/3 cup leftover almond pulp, from straining almond milk (optional)
• 1 cup chopped nuts (optional)
• 1 cup raisins (optional)

Preheat oven to 375 degrees. With coconut oil or grapeseed oil, grease a 9 x 13 inch pan well.

Blend dates and water in blender. Transfer to mixing bowl. Add all other ingredients. Mix well.

Transfer cookie mixture to pan. Spread out evenly using a spatula.

Bake for 40 to 45 minutes, until golden brown and a toothpick inserted in the center comes out clean.

Remove from oven and place on cooling rack. Let cool completely before cutting into bars. Store in an airtight container.

© Copyright 2007 by Wardeh Harmon.