Food For The Gods, Delivered by an Angel
At Elevate, we are blessed to be surrounded by the best people – truly top tier human beings…and some of them can cook/bake! Awhile back, one of our Elevate members delivered a fresh-out-of-the-oven batch of bars called “Food for the Gods.” I was out of the office that day and only heard about how amazing they were. (The truth is they saved me one and someone ate it!)
Fast forward to a few weeks ago, that same Elevate Angel delivered another fresh-out-of-the-oven batch, and this time I was lucky enough to taste them. I immediately understood why the first batch didn’t last, and forgave whoever ate the last bar! To say they’re heavenly is an understatement!
I know what you’re thinking….stay with me. You’re trying to figure out why the nutrition consultant is promoting sinfully delicious treats like these bars. Not just promoting them, but providing you with the recipe so you can make them yourself!
Here’s the deal. Healthy eating isn’t about being a food martyr. It’s not about restricting yourself from pleasurable food and drink. Healthy eating is about thoroughly enjoying life and the foods that bring us together. All foods in moderation. So yes, the staff at Elevate enjoys all kinds of food in moderation. Sometimes, in order to do that, we have to modify a recipe or two to accommodate specific allergies or trigger foods. For some, processed cane sugar is a trigger/allergy ingredient. This recipe addresses that exact issue.
Today’s Monday recipe is a combination recipe experiment/family baking day. On a recent visit to their awesome Auntie, Kat’s nieces took the original “Food For The God’s” recipe and adapted it be gluten free and contain no processed cane sugar. (Substitutions are marked with an asterisk*) The result? “Elevated Food for the Gods!”
Give this recipe a try – either it’s original version or the nieces adapted version. Either way you’re in for a sinfully elevated treat! (Eaten in moderation, of course!)
Happy healthy Monday to all of our Elevate family and friends!
• 1 cup flour* – substitute almond flour or Bobs Red Mill, 1 cup
• ¼ tsp salt
• 1 tsp baking powder
• 2/3 cup sugar* - substitute coconut sugar
• 2/3 cup brown sugar* – substitute Sukrin Gold Natural Brown Sugar
• 1 TBLSP honey
• ½ tsp vanilla
• ¾ cup melted butter
• 2 eggs at room temperature
• 1 cup pitted dates, chopped
• 1 cup pecans or walnuts, chopped
• Preheat oven to 350 degrees
• Grease a 9x13 inch pan or line with parchment paper (I prefer parchment paper!)
• Combine first 4 dry ingredients.
• Scoop out ½ cup of the dry flour mixture and set aside in a small bowl. Add the dates and thoroughly coat the dates with the dry flour mixture.
• Cream the butter and sugars until light and fluffy.
• Add eggs, one at a time, and beat well after every addition.
• Gradually stir in the remaining flour mixture.
• Add (floured) dates and pecans or walnuts and stir until completely combined.
• Pour batter into prepared pan and bake for 10 minutes. Lower heat to 300 degrees and bake for another 30 to 40 minutes or until done (golden on top, and firm)
• Cool on a wire rack for 20 minutes, and cut into bars. Store in an air tight, covered container.
*Substitutions are marked with an asterisk!
Thanks to Elevate’s own Ginny Hansen for the original recipe, and Kat Scharf for the adapted version!
Photos by Kat Scharf
Chefs - Kat’s nieces