Date and Raisin Nut Bars
1/2 cup butter, softened
1 cup dark brown sugar, firmly packed
3 large eggs
1 teaspoon vanilla
2/3 cup sorghum flour
1/3 cup arrowroot starch
¼ tsp. xanthan gum
1 teaspoon baking powder
1/2 teaspoon salt
1 cup chopped dates
1/2 cup chopped raisins
1 cup chopped walnuts
Preheat oven to 350 degrees. Grease a 9 x 13 baking pan.
Cream butter and brown sugar. Then add eggs and vanilla, beating well. In a small bowl, whisk sorghum flour, arrowroot starch, xanthan gum, baking powder, and salt. Combine with wet ingredients. Fold in chopped dates, raisins, and chopped walnuts. Spread in a greased 9 x 13 x 2-inch baking pan; mixture might be hard to spread and will barely cover the pan. Bake at 350 degrees for 25 minutes (Convection oven: 325 degrees for about 22 minutes). Cool. Cut into bars. Yield: 24 bars.
1 cup dark brown sugar, firmly packed
3 large eggs
1 teaspoon vanilla
2/3 cup sorghum flour
1/3 cup arrowroot starch
¼ tsp. xanthan gum
1 teaspoon baking powder
1/2 teaspoon salt
1 cup chopped dates
1/2 cup chopped raisins
1 cup chopped walnuts
Preheat oven to 350 degrees. Grease a 9 x 13 baking pan.
Cream butter and brown sugar. Then add eggs and vanilla, beating well. In a small bowl, whisk sorghum flour, arrowroot starch, xanthan gum, baking powder, and salt. Combine with wet ingredients. Fold in chopped dates, raisins, and chopped walnuts. Spread in a greased 9 x 13 x 2-inch baking pan; mixture might be hard to spread and will barely cover the pan. Bake at 350 degrees for 25 minutes (Convection oven: 325 degrees for about 22 minutes). Cool. Cut into bars. Yield: 24 bars.
