Once upon a time, I was a semi-homemade cook using boxed, processed ingredients with little actual cooking involved. It was more like assembling -- add the warm milk to the instant potatoes, place chicken on top, sprinkle bacon bits on top and bake. Not that everything I make now is super-complicated, I'm just not relying on partially prepared processed foods to add to the dish. That may sound like a nightmare to someone who doesn't enjoy cooking or doesn't think they have the time to cook entirely from homemade. Fear not, home cooks. And keep reading the blog for more recipe updates -- made from scratch the way nature (and our bodies) intended.
This recipe was inspired from reading Elana Amsterdam's book, The Gluten-Free Almond Flour Cookbook. As you probably know by now, I love almond flour. It's low glycemic index helps keep insulin levels steady (no carbohydrate spikes like those from wheat or other gluten-free flours). I could go on and on about the benefits to almond flour, but let me just get down to the recipe already.
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.