Food for the Gods is a traditional Filipino walnut and date bar that is typically made and given as gifts during Christmas. Kind of similar to fruitcake but these treats actually get eaten. 🙂 I know it’s no where near Christmas (in fact it’s almost Easter) but I finally found time to make it gluten-free and guilt-free so I can enjoy eating this decadent treat like the rest of my family. Usually this is baked in a jelly roll pan then cut into little bars and wrapped individually in colored cellophane. But, I’m too lazy to do that! Instead I baked them in a mini muffin pan. Same great taste!
This recipe makes a big batch of 36 (or more) mini muffins. I gave a dozen to my mom and she couldn’t tell that they have been “washed of its guilt” with my magic wand. 🙂
- 1 cup quinoa flour
- 1/4 teaspoon salt
- 1 teaspoon baking powder
- 1 cup pitted dates, chopped
- 1 cup walnuts, chopped
- 1 cup unsalted butter, melted
- 1 cup coconut palm sugar
- 1/2 cup Stevia in the Raw
- 1 tablespoon agave nectar
- 1/2 teaspoon vanilla extract
- 2 eggs
- Preheat oven to 350°F and place rack in the upper middle position. Line a 9″ x 13″ rectangular pan or jelly roll pan with parchment paper and set aside. Or line a mini-muffin pan with paper cups.
- In a small bowl, sift flour, salt and baking powder. Put half of this mixture in another bowl and dredge the chopped dates in there.
- Combine melted butter, coconut palm sugar, Stevia, eggs and vanilla extract in a large bowl. Mix until batter is uniform.
- Add agave nectar and mix.
- Fold remaining flour mixture into the batter using a rubber spatula.
- Then fold in the dredged dates and walnuts.
- Pour the batter to the prepared pan and spread evenly. Or fill muffin liners 2/3 high. Bake in the oven for 35-40 minutes when using a 9”x13” pan. Or 15 minutes if using a jelly roll pan or mini muffin tin. It should be done when you poke a toothpick through the middle and it comes out clean. The center would still be wet.
- Cool completely before slicing into bars.