Food for the Gods

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. 🙂

RECIPE

  • 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
  1. 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.
  2. 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.
  3. Combine melted butter, coconut palm sugar, Stevia, eggs and vanilla extract in a large bowl. Mix until batter is uniform.
  4. Add agave nectar and mix.
  5. Fold remaining flour mixture into the batter using a rubber spatula.
  6. Then fold in the dredged dates and walnuts.
  7. 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.
  8. Cool completely before slicing into bars.
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