Date Shortbread Squares
1 cup chopped medjool dates (about 9 or 10), diced small
1/2 cup unsweetened coconut
1/2 cup sunflower seeds, raw, unsalted
2 cups blanched almond flour
1/4 tsp baking soda
1/2 tsp salt
1 egg, beaten
1 TBSP vanilla extract
1. Preheat oven to 350 degrees. Grease an 8inx8in square pan with coconut oil.
2. In a food processor, blend dates, coconut and sunflower seeds until coarsely ground. Add almond flour, salt and baking soda and pulse until combined. Finally add egg and vanilla and process until a stiff, doughy mixture forms.
3. Press the dough into the pan -- batter will be very sticky. This is best done with the bottom of a glass.
4. Bake about 20 minutes until squares are firm and edges are browned. Allow to cool in pan for 1 hour, then cut into squares and serve. Store in the refrigerator.
*Adapted from Elana Amstedam's Apricot Tea Squares, Gluten-Free Almond Flour Cookbook.