Recipe: Date and Walnut Crunch

Rating: 4.4 stars based on 131 reviews

Ingredients:-

    when using a loaf pan (9×5″ – 22,5-12,5cm):

    • 150 grams of oatmeal (I used quick oats) – about 1,5 cups
    • 250 grams of pitted dates – about 1,5 cups
    • 2 tbsp of coconut oil (or vegetable oil)
    • 2 tbsp of maple syrup (or honey)
    • 1 tsp of cinnamon
    • 0,5 tsp of vanilla extract
    • 1/8 tsp of salt
    • A handful of walnuts (pieces)

    • Ingredients:-

        when using a brownie pan (8×8″ – 20x20cm):

        • 225 grams of oatmeal (I used quick oats) – about 2 and 1/4 cups
        • 372 grams of pitted dates – about 2 and 1/4 cups
        • 3 tbsp of coconut oil (or vegetable oil)
        • 3 tbsp of maple syrup (or honey)
        • 1,5 tsp of cinnamon
        • 0,75 tsp of vanilla extract
        • Little more than 1/8 tsp of salt
        • A big handful of walnuts (pieces)

      Method:-

      • Preheat oven to 350 degrees (180 celsius).
      • Grease a baking pan (loaf pan 5×9” or brownie pan 8×8”) or line it with parchement paper
      • Depending on the baking pan you use, weigh all the ingredients (see above)
      • Soak the pitted dates by boiled water, so they soften more. Set aside
      • With a hand blender, mix the oats until they are slightly ground (but don’t grind them into flour)oatmeal crust
      • Combine the oats, cinnamon, salt, coconut oil (melted), maple syrup and vanilla extract in a large bowl
      • Stir until combined
      • Take about 2/3 of the mixture and press this evenly into the prepared baking pan, to form the bottom crust
      • Remove the water from the dates and safe this water in a small pan. Bring back to boiling.
      • Then add ¼ to ½ cup of the boiling water (80 to 120 ml) to the dates
      • Blend this with a hand blender until the dates turn into a sticky paste. Start with adding ¼ cup, and add more if necessary. It doesn’t have to be too liquid, because it needs consistency to be a good second layer.
      • Spread the dates paste on top of the oat crust topped with walnuts
      • Sprinkle the paste with the walnut pieces and firmly press this into the paste
      • Repeat this with the remaining 1/3 of the oat mixture and also press this lightly down into the paste
      • Bake for 30 minutes in the preheated oven, or until the top is golden brown
      • Cool completely on a wire rack before cutting into 8-10 bars (loaf pan) or 12-16 bars (brownie pan)

      Note:-

      You can keep them for up to two weeks when you store them in the refrigerator.



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