Food for the Gods

• portioner: 24 bars
• aktiv tid: 45 mins
• total tid: 3 hours 15 minutes

Ingredienser

1 1/2 cups (180 grams) chopped walnuts

2 cups (240 grams) measure-for-measure gluten-free flour blend, such as King Arthur Baking brand (may substitute unbleached all-purpose flour, preferably organic)

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon kosher salt

1 pound (450 grams) Medjool dates, chilled in the freezer, then pitted and chopped (each date cut into four pieces)

3 sticks (340 grams) unsalted butter, melted and cooled

1 cup (220 grams) packed dark brown sugar

1 cup (180 grams) coconut sugar (may substitute granulated sugar)

4 large eggs, at room temperature

1 teaspoon vanilla extract

1 teaspoon flaky sea salt

Vejledning

Position a rack in the middle of the oven and preheat to 325 degrees.

Place the walnuts on a rimmed baking sheet and toast in the oven 8 to 10 minutes, or until fragrant, shaking halfway through. Let cool completely.

Grease the bottom and sides of a 9-by-13-inch baking pan (or two 8-inch square pans) with nonstick cooking spray, then line with parchment paper or aluminum foil (no need to spray if using foil), leaving a generous overhang on the two long sides. Coat the bottom and sides of the parchment or foil with the nonstick spray as well.

In a large bowl, whisk together the flour, baking powder, baking soda and kosher salt until fully incorporated.

In a medium bowl, combine 1/4 cup (30 grams) of the flour mixture with the dates and walnuts. Toss together, making sure the date and walnut pieces are coated and separated.

In a separate large bowl, whisk together the butter, brown sugar and coconut sugar until the sugars are dissolved, 2 to 3 minutes. Add the eggs one at a time, whisking each until thoroughly combined before adding the next egg. Whisk in the vanilla extract and then the flour mixture in two additions. Add the coated dates and walnuts in two batches, folding together with a spatula.

Pour the batter (it will be thick) into the prepared pan and evenly smooth the top. Bake for 40 to 45 minutes, rotating from front to back halfway through, until the edges and top have a golden crust but the middle remains slightly underdone, with a toothpick inserted in the center pulling up moist crumbs. Sprinkle with the sea salt.

Transfer the baking pan to a wire rack and let cool for at least 1 hour.

Wrap each piece in a 6-inch colored cellophane square (like a small present), twisting the ends tightly to close.