Tag Archives: refined sugar free

Quinoa Ginger Date Cakes

One Sunday morning, I was waiting for my friends to come over for a Lord of the Rings marathon.  I had lots of yummy food to keep us going on our 11 hour journey to Mordor, but decided on a whim to also make some ginger molasses cookies from the Quinoa 365 cookbook.  I made all my usual replacements to make them gluten/refined sugar free, and even though the batter was a bit runny, I popped the cookies into the oven and hoped for the best.  When the time was up – the cookies had all fused together into one thin rectangular cake!  Disaster!  But I tasted the cake/cookie, and it was actually pretty yummy, so I tried to save my poor gluten-free baking by spreading some date puree on top.  I rolled up one cake sheet into a dessert roll and folded the second tray in half to make little dessert sandwiches.  When my friends arrived I ran up to the door yelling gleefully “I invented something awesome!” and promptly shoved a tray full of ginger date cakes under their noses.  I love when accidents turn into something amazing, that’s the beauty of art and cooking!  The combination of the moist ginger cake and the creamy date puree is definitely one of the best mistakes I’ve ever made.   I preferred the sandwiches to the rolls because I found the puree balanced out better, and was a bit too dense in roll form. Needless to say, by the time Frodo made it to Mordor, the cakes were almost gone!

Ingredients:

1/2 cup butter – room temperature

1 cup brown rice syrup

1 large egg

1/4 cup organic molasses

1 cup quinoa flour

1 cup gluten free flour

1 teaspoon xantham gum

2 teaspoons baking soda

1/2 teaspoon salt

1 tablespoon fresh grated ginger

1 teaspoon ground cinnamon

1 teaspoon all spice

1/2 teaspoon ground cloves

1/4 teaspoon nutmeg

1/4 teaspoon Stevia

2 cups date puree

Directions:

Preheat the oven to 350F.  Cover two baking sheets with parchment paper.

Cream the butter and brown rice syrup in a large bowl.  Beat in the egg, molasses, ginger and Stevia.  Set aside.

Mix the flours, xantham gum, baking soda, salt, cinnamon, all spice, cloves and nutmeg in a medium bowl and blend well.  Add the butter mixture to the flour mixture and mix until a smooth dough forms.

Pour half the batter on each of the baking sheets, keeping a rectangular form.  Bake for 15 minutes, or until light and fluffy, rotating the sheets halfway.

Cool on wire rack for 10 minutes.  On a flat surface, cut each rectangle cake in half.  Using a spatula, carefully spread half the date puree evenly over one half.  Top with other half making a large sandwich.  Cut into squares.  Repeat with other cake.

Quinoa Ginger Date Cakes

Vegan Gluten Free Quinoa Date Squares

Vegan Gluten Free Quinoa Date Squares

These date squares are super easy to make and totally addictive!  Healthy and rich in flavour they are a great pre-work out snack, or to serve alongside a nice cup of tea.  I modified this recipe from the Quinoa 365 cookbook – one of the top cookbook sellers in Canada last year, and for good reason – the possibilities with quinoa are endlessly delicious! 

Vegan Gluten Free Quinoa Date Squares

Vegan Gluten Free Quinoa Date Squares

I’ve been trying to go gluten & refined sugar-free since the beginning of the year, so I found wheat free rolled oats and replaced the sugar with brown rice syrup.  I’ve read that brown rice syrup is one of the best sugar alternatives to bake with, and even though it’s still processed, the syrup has a low glycemic index and absorbs easily into the bloodstream leaving less for fat accumulation.  For this reason, these date squares are a great pre-work out snack. 

Vegan Gluten Free Quinoa Date Squares

Vegan Gluten Free Quinoa Date Squares

Along with the energy benefits from the brown rice syrup and dates, quinoa is one of the top ten muscle-building foods and its complex carbohydrates also provide energy and endurance.  I also used brown rice flour because I thought it would work better with the brown rice syrup, and I replaced the butter with coconut oil which made the squares a bit creamier in texture and enhanced the sweetness a bit as well.  These squares are rich and filling, so I advice cutting them into small pieces.  

I hope you enjoy these awesome, healthy date squares, they’re one of my favourite snacks!

 

Vegan Gluten Free Quinoa Date Squares
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Vegan Gluten Free Quinoa Date Squares

These healthy, vegan, gluten free quinoa date squares are full of delicious nutrients and are a perfect post work out snack!

Course Dessert, Snack
Cuisine healthy, Vegan
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 25
Calories 190 kcal
Author ISeeHungryPpl

Ingredients

  • 2 cups pitted Parnoosh dates chopped
  • 3/4 cup water
  • 1 teapoon lemon juice freshly squeezed
  • 1.5 cups quinoa flour
  • 1/2 cup brown rice flour
  • 1.5 cups Bob's Red Mill Gluten Free Old Fashioned Rolled Oats
  • 1/4 teaspoon sea salt
  • 1 cup coconut oil, plus more for greasing melted
  • 3/4 cup brown rice syrup
  • 2 drops liquid Stevia

Instructions

  1. Preheat oven to 375F.  Grease a 9" square baking dish.

  2. In a small saucepan over medium heat, boil water.  Add dates and stir constantly with a wooden spoon until water is absorbed and dates are smooth.  Remove from heat and stir in the lemon juice.  Set aside.

  3. Combine the flours, oats and salt.  Add coconut oil, then brown rice syrup (using the same cup, so that the syrup will slide right out) and liquid Stevia. Mix until crumbly but still moist.

  4. Divide crumb mixture into two portions and press one half firmly into the pan to make the base.  Using a spatula, carefully spread the date mixture evenly over top.  Add the remaining crumb mixture on top by taking small bits and placing them carefully over the dates.  Do not spread.  Lightly press down the top layer evenly with your hands.

  5. Bake on the center oven rack for 25 minutes until lightly brown.  Remove from the oven and allow to cool completely.  Cut into 25 squares.  Store in the fridge in a sealed container for up to one week or freeze up to two months.  Best served at room temperature.