Gluten Free Date and Walnut Bars

About 10 years ago, a customer asked me to make gluten free dessert for her gluten-intolerant son’s birthday.  I wanted to make something that is unique, tastes good and uses ingredients from the Mediterranean. Thus, the date and walnut bar was born. Soon after, they became a hit at the restaurant! They are enjoyed by everyone, irrespective of whether they are allergic to gluten or not.


Gluten Free Date and Walnut Bars

make 12 bars

1/2       cup un-salted butter

1            cup white sorghum flour

1/2       cup hazelnut flour

2            tablespoons white sugar

1/2       teaspoon ground cardamom

1           cup brown sugar

1           cup walnuts, chopped

8           ounces chopped dates

3          eggs

1          tablespoon white sorghum flour

1/2     teaspoon baking soda

1         tablespoon vanilla extract

1/2    teaspoon salt

To make the crust:

-Mix white sorghum flour with the hazelnut flour, white sugar and cardamom.  Add the butter and blend until you have coarse dough.

-Press the dough firmly into the bottom of a 9-inch square cake pan.  Bake in a 350 degree oven for 10 minutes.  Remove from the oven and allow to cool for 15 minutes.

To make the bars:

-Mix the brown sugar with the chopped walnuts, the chopped dates, 1 tablespoon of white sorghum flour, the baking soda and the salt.

-Whisk the eggs and vanilla extract, and then add to the date mixture.  Mix until well blended.

-Pour the date batter over the baked crust.  Tap the baking pan gently.  Bake in a 375 degree oven for 35 minutes.

-Remove from the oven, place on a rack and allow it to cool for a couple of hours.

-Refrigerate for 30 minutes.  Cut into 2-inch squares.

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