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 Wardee Harmon.
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