Here’s one of my favourite recipes for gluten-free, paleo, and keto-friendly date squares.
Ingredients:
For the Date Filling:
- 2 cups pitted dates, chopped
- 1/2 cup water
- 1/4 cup granulated sugar substitute (such as erythritol, stevia, or monk fruit sweetener)
- 1 teaspoon lemon juice
- 1 teaspoon vanilla extract
For the Crust and Topping:
- 1 1/2 cups almond flour
- 1/4 cup coconut flour
- 1/4 cup granulated sugar substitute
- 1/2 cup unsalted butter, melted (or a dairy-free alternative like coconut oil for paleo)
- 1/4 teaspoon salt
Instructions:
- Preheat your oven to 350°F (175°C) and grease an 8×8-inch (20×20 cm) baking dish.
- In a medium saucepan, combine the chopped dates, water, 1/4 cup of sugar substitute, lemon juice, and vanilla extract. Cook over low to medium heat, stirring frequently, until the mixture thickens and the dates soften, forming a thick, gooey filling. This should take about 5-7 minutes. Remove from heat and set aside.
- In a mixing bowl, combine almond flour, coconut flour, 1/4 cup of sugar substitute, and salt. Stir until well mixed.
- Add the melted butter (or dairy-free alternative) to the flour mixture and mix until a crumbly dough forms.
- Press about two-thirds of the dough into the bottom of the prepared baking dish to create the crust.
- Spread the date filling evenly over the crust.
- Sprinkle the remaining dough over the date filling to create the crumbly topping.
- Bake in the preheated oven for approximately 20-25 minutes, or until the top is golden brown.
- Allow the date squares to cool in the baking dish before cutting them into squares or bars.
- Enjoy your gluten-free, paleo, and keto date squares with reduced sugar content!
These date squares are a healthy and satisfying treat that adheres to the guidelines of gluten-free, paleo, and keto diets.
The sugar substitute helps keep the sugar content low, making them a suitable option for those looking to reduce sugar intake while enjoying a sweet treat.