Whole Wheat Date Bars Recipes

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WHOLE-WHEAT DATE BARS



Whole-Wheat Date Bars image

These date-filled bars get their soft texture from applesauce; wheat flour and bran add wholesome notes.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes 2 dozen

Number Of Ingredients 12

2 1/4 cups pitted dates (about 11 ounces)
3/4 cup apple cider
1 1/4 cups whole-wheat flour
1 cup all-purpose flour, plus more for parchment
1/4 cup wheat bran
1/4 teaspoon coarse salt
1/4 teaspoon baking soda
2/3 cup packed dark-brown sugar
1 teaspoon finely grated lemon zest
10 tablespoons (1 1/4 sticks) unsalted butter, softened
1 large egg
1/4 cup smooth unsweetened applesauce

Steps:

  • Make filling: Bring dates and cider to a boil in a medium saucepan over medium-high heat. Reduce heat to medium, simmer until dates are soft and almost all liquid has reduced, about 10 minutes. Let cool completely. Transfer to a food processor. Puree date mixture until smooth, set aside.
  • Make dough: Whisk together flours, bran, salt, and baking soda in a medium bowl, set aside. Put sugar and zest in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed 30 seconds. Add butter, mix until combined, about 1 minute. Add egg, mix until fluffy. Mix in flour in 3 batches, alternating with 2 batches of applesauce. Divide dough in half. Wrap each half in plastic; shape into a rectangle. Refrigerate until firm, about 2 hours.
  • Preheat oven to 375 degrees. Roll out 1 piece of dough between two lightly floured sheets of parchment paper to a 9 1/2-by-13-inch rectangle. Dust with more flour, if needed. Remove top piece of parchment. Trim dough to a 9-by-11-inch rectangle. Transfer rectangle on parchment to a baking sheet.
  • Cut rectangle in half lengthwise. Spread a heaping cup filling down half of each length, leaving a 1/4-inch border. Fold dough over; pinch to seal. Refrigerate until firm, about 20 minutes. Repeat with remaining chilled dough and filling.
  • Bake until golden brown, about 20 minutes. Let cool on sheets on wire racks 5 minutes. Cut into 1 1/2-inch bars. Transfer bars to racks using a spatula; let cool. Bars can be stored in airtight containers up to 3 days.

DATE BARS



Date Bars image

Dessert ready in about an hour! Enjoy classic date filled bars in a new way - a wonderful treat.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 1h5m

Yield 36

Number Of Ingredients 9

3 cups chopped pitted dates (1 lb)
1 1/2 cups water
1/4 cup granulated sugar
1 cup packed brown sugar
1 cup butter or margarine, softened
1 3/4 cups all-purpose* or whole wheat flour
1 1/2 cups quick-cooking oats
1/2 teaspoon baking soda
1/2 teaspoon salt

Steps:

  • In 2-quart saucepan, cook filling ingredients over low heat about 10 minutes, stirring constantly, until thickened. Cool 5 minutes.
  • Heat oven to 400°F. Grease bottom and sides of 13x9-inch pan with shortening.
  • In large bowl, stir brown sugar and butter until well mixed. Stir in flour, oats, baking soda and salt until crumbly. Press half of the crumb mixture evenly in bottom of pan. Spread with filling. Top with remaining crumb mixture; press lightly.
  • Bake 25 to 30 minutes or until light brown. Cool 5 minutes in pan on cooling rack. Cut into 6 rows by 6 rows while warm.

Nutrition Facts : Calories 160, Carbohydrate 25 g, Cholesterol 15 mg, Fat 1, Fiber 2 g, Protein 2 g, SaturatedFat 2 1/2 g, ServingSize 1 Bar, Sodium 85 mg, Sugar 17 g, TransFat 0 g

WHOLE WHEAT DATE BARS



Whole Wheat Date Bars image

Light in texture but chock full of dates and nuts. Low in sugar and fat. The dates I used were very moist and mushy. If you are using mushy dates make sure you beat the eggs with the dates well. I also used a pinch of baking soda to beat them up. This cake took 40 minutes to bake. Bake until the tops are slightly firm and springy. I ran out of honey and in its place I used golden syrup.

Provided by Olha7397

Categories     Bar Cookie

Time 30m

Yield 16 serving(s)

Number Of Ingredients 7

2 eggs
1/4 cup honey
1 cup chopped dates
1/2 cup walnut pieces
1/2 teaspoon vanilla extract
6 tablespoons whole wheat flour
1/2 teaspoon baking powder

Steps:

  • Preheat oven to 325°F.
  • Add dates, nuts, and vanilla.
  • Combine flour and baking powder and stir into date mixture until evenly blended.
  • Pour into a well oiled 8 or 9 inch square pan. Bake for 20 to 25 minutes until lightly browned on top. Cool in the pan. Cut into squares or bars to serve. Makes 16 (2-inch) squares, or 32 bars, 2 x 1 inches.
  • NOTE: To double, use 3 eggs, double remaining ingredients, and bake in a 9 x 13 inch pan.
  • To cut sticky dried dates, dip scissors or knife in flour first.
  • Nikki & David Goldbeck's American Wholefoods Cuisine.

Nutrition Facts : Calories 90.6, Fat 3.1, SaturatedFat 0.4, Cholesterol 26.4, Sodium 20.8, Carbohydrate 15.3, Fiber 1.5, Sugar 11.6, Protein 2

WHOLE WHEAT FIG BARS



Whole Wheat Fig Bars image

These are delicious and just like the old "Fig Newtons" I remember from when I was a kid. Recipe comes from a very old tattered cookie book that no longer has a cover that belonged to my Mom. They were always a treat around Christmas time.

Provided by Derf2440

Categories     Bar Cookie

Time 40m

Yield 56 2x1 inch bars

Number Of Ingredients 14

1/3 cup vegetable shortening, I use butter or 1/3 cup margarine
1 cup packed brown sugar
2 eggs
1 teaspoon vanilla extract
1 1/4 cups all-purpose flour
1 1/4 cups whole wheat flour
1/4 teaspoon baking soda
2 teaspoons baking powder
1 teaspoon orange zest
1 pinch salt
1 (8 ounce) package dried figs, stems removed (can sub dates if you wish, but the figs are supreme)
2/3 cup water
3 tablespoons lemon juice or 3 tablespoons orange juice
3 tablespoons granulated sugar (I use splenda)

Steps:

  • Preheat oven to 375°F.
  • In a large bowl, beat together shortening, brown sugar, eggs and vanilla until creamy.
  • Add all purpose flour, whole wheat flour, baking soda, baking powder, orange peel and salt, beating until blended.
  • Refrigerate dough 1 to 2 hours.
  • Prepare fig filling and set aside, see below.
  • On a floured surface, roll dough into 14 inch square.
  • Cut dough into 4 equal strips, each 14 inches long and 3 1/2 inches wide.
  • Spoon 1/4 of fig filling in a 1 1/2 inch wide mound down center of each strip.
  • Using a long spatula, lift sides of each dough strip over filling, overlapping slightly on top.
  • Press edges together to seal.
  • Cut strips crosswise in half for ease of handling.
  • Place, seam side down, 3 inches apart on greased baking sheets.
  • Brush off any excess flour.
  • Cut each strip into 7 (1 inch) crosswise pieces, but do not separate.
  • Bake 13 to 15 minutes or until puffed and firm to the touch.
  • Cool 5 to 10 minutes on baking sheets; then cut apart and remove to racks to cool completely.
  • Fig Filling.
  • In a medium saucepan, combine figs, water, lemon or orange juice and granulated sugar.
  • Bring to a boil over medium heat, stirring occasionally.
  • Reduce heat and simmer 5 to 10 minutes or until thickened, stirring occasionally; cool.

Nutrition Facts : Calories 58.3, Fat 1.5, SaturatedFat 0.4, Cholesterol 6.6, Sodium 25.5, Carbohydrate 10.7, Fiber 0.7, Sugar 6, Protein 1

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