‘Twas the month after January, when all through the house
Not a creature was stirring, not even the scale.
The resolutions were taken with utmost care,
In hopes that a favourable result would soon be there….’
Friends, I find it is getting trickier to hang on to the promises I made to myself…
N, my sweet toothed husband commented the other evening while watching a show on the TV, ” feeling like munching on something.” Now if you think this is a passing comment, that you can ignore, you are mistaken. The real translation is please hand me some sweets to eat right now.
This time I was very well prepared. I found this recipe online. These date and nut bars are proving really handy. Not only can they be stored well, they are quite filling too. With no added sugar, I do not feel guilty handing them to him either.
Dates are high in natural sugars and can be a perfect snack for an immediate burst of energy. With its high fibre, minerals like calcium, iron, it serves as a good laxative, besides strengthening bones, helping in anemia etc,
Almonds are calcium rich which helps the bones, its increased vit E content is very good for skin.
Pistachios are rich in Vit B6, which keep the hormones balanced.
Walnuts with their high antioxidant properties help fight cancer. They are a good source of heart friendly fats.
Cashews have a good level of protein, iron and zinc and are particularly good for vegetarians.
Recipe: Made 30 pieces
Recipe was adapted from Nishamadhulika.com with some alterations.
Mejdool dates Three and half cups, pitted and cut in small pieces. Almonds Three quarter cups
Cashew nuts Three quarter cups
Walnuts Three quarter cups
Ghee Two tbsp ( coconut oil for DF )
Nutmeg Half tsp
Cardamom powder Half tsp
Pistachio nuts Two tbsps, cut in slivers.
Chop the Cashew nuts, Walnuts and Almonds in small pieces. Dry roast these together on a medium heat for a few minutes and keep aside.
Take the Ghee ( coconut oil if DF ), in a pan on medium heat. To this add the chopped dates, keep stirring. Add the dry roasted nuts. Make sure the mixture doesn’t stick to the bottom of the pan. Throw in the Cardamom powder and Nutmeg powder. Fold the mixture until everything comes together.
Put the gas off. Transfer this on to a plate. As soon as it can be handled, try and mould this in three or four cylinders, about six cm long and three cm in diameter. Roll each of these cylinders on the Pistachio slivers such that they stick on the outside. Wrap each of these cylinders firmly with foil, twisting the ends tight on both sides. They will look like toffees now. Put inside the refrigerator for three to four hours.
Take it out, unwrap the foils and cut the cylinders into three quarters of a cm, wide pieces. Let it sit on the counter for about half hour. It is now ready to enjoy.
These bars can be stored in airtight containers and enjoyed for a month.
These are very versatile bars, can be packed to go to gym, kids lunchbox, camping trips and late night cravings.
Nutritional information taken from BBCgoodfood.com