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Gluten-Free Sweet Potato Date Bars
You can always count on Living Without Magazine to come up with some delicious sounding recipes. This is especially true during the holiday season.
Today’s featured recipe is Gluten-Free Sweet Potato Date Bars. If you love Sweet Potatoes, you will love these bars!!
- ½ cup unsalted butter or dairy-free butter alternative
- ½ cup brown sugar
- 2 tablespoons molasses
- ½ cup cooked sweet potato or pumpkin puree*
- ½ cup coconut milk or milk of choice
- 2 eggs (or 1½ teaspoons egg replacer mixed with 2 tablespoons warm water)
- 1 teaspoon pure vanilla extract
- 1¼ cups gluten-free High-Fiber Flour Blend
- ¼ cup coconut flour
- 2 tablespoons arrowroot (omit if using 2 eggs)
- 1 teaspoon guar gum or xanthan gum
- ½ teaspoon baking soda
- ⅛ teaspoon salt
- ½ teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ⅛ teaspoon ground nutmeg
- 1 cup gluten-free quick-cooking oats
- 1 cup chopped dates, raisins or dried cherries
- Preheat oven to 350 degrees F. Line a 10-inch square pan with parchment paper.
- In a mixer bowl, cream butter, brown sugar and molasses.
- On low speed, beat in sweet potato puree, milk, eggs (or egg replacer mixture) and vanilla.
- In a separate bowl, add all dry ingredients except oats and dates. Whisk to combine well.
- Slowly add dry ingredients to wet ingredients, mixing until batter is smooth. Turn off mixer.
- Stir in oats, blending well with a spatula. Then fold in dates, mixing just until they are evenly distributed throughout the batter.
- Press batter into prepared pan. Smooth with a wet spatula.
- Place in preheated oven and bake 40 to 45 minutes. During the final 30 minutes, loosely cover the pan with foil. When done, cake tester or toothpick will come out clean. Let cool before cutting into squares. Sprinkle with powdered sugar, if desired, or top with a dollop of your favorite whipped topping.
Make sure to visit their website to access their gluten-free High-Fiber Flour Blend!
If you like this recipe, please share it with your friends by clicking one of the links below!
Gluten Free Pasta Salad
I love Living Without Magazine. The articles and recipes are so wonderful — which is why I am including this Gluten Free Pasta Salad recipe from the Living Without Magazine. I hope you love it as much as I do!
Salad
½ pound gluten-free pasta
1 teaspoon olive oil
1 cup grilled, roasted or steamed asparagus, cut into
bite-size pieces
1 (14-ounce) can artichoke hearts, not marinated,
drained, coarsely chopped
1 bunch chopped arugula or watercress or other
dark, leafy green
Zest of fresh lemon (use juice in vinaigrette)Vinaigrette
2 cloves garlic, minced
½ teaspoon salt
1 tablespoon red wine vinegar
Juice of one lemon
6 tablespoons olive oil
½ teaspoon dried tarragon or 1½ teaspoons fresh tarragon1. Cook ½ pound gluten-free pasta in boiling salted water according to manufacturer’s directions, being careful not to overcook. Test the pasta a few minutes before the recommended cooking time to ensure a good result. After cooking the pasta, rinse it under cold water to stop the cooking. Drain well and toss with 1 teaspoon olive oil to keep the pasta from sticking.
2. To make vinaigrette, whisk together all ingredients except the oil. Drizzle oil into vinaigrette mixture while continuing to whisk until dressing begins to emulsify and thicken. Add remaining oil and blend thoroughly. Set aside.
3. Combine remaining salad ingredients and fold them into cooled pasta.
4. Drizzle vinaigrette over pasta. Toss gently until salad is lightly coated with dressing. Serve cold or at room temperature.
Although this is a wonderful Gluten Free Pasta Salad just as it is, there are lots of variations you can use to make this more interesting. Personally, I have always loved raw carrots and tomatoes in salad. And avocado would be good — but make sure to toss it with lemon (or salad dressing) to keep it from turning brown. You are only limited by your imagination!!
Looking for Gluten Free Pasta to use in this recipe, click one of the links below:
Gluten Free Apple Pie
Our featured recipe, Gluten Free Apple Pie, is from Living Without website. The original recipe was created for Passover, but can be enjoyed any time of the year! This versatile pie crust can also be used with other fruit for the apples as spring fruits begin to ripen.
Gluten Free Apple Pie recipe can easily be converted to Vegan by using flax gel rather than eggs.
Gluten-Free Apple Crumb Pie
1 cup potato starch (not potato flour)
1 cup gluten-free oat matzo meal or rice flour
¼ teaspoon salt
4 tablespoons super-fine sugar
½ cup almond meal or finely ground
unsweetened coconut
10 tablespoons cold unsalted butter, margarine or
Earth’s Balance Buttery Spread, cut in pieces
1 large egg or flax gel
1 tablespoon ice water, as needed
½ teaspoon ground cinnamon
1 tablespoon sugarFilling
3-4 large baking apples, peeled and sliced
2 tablespoons fresh lemon juice
½ cup sugar
1 teaspoon ground cinnamon
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