Best 6 Whole Wheat Date Bars Recipes

WHOLE-WHEAT DATE BARS

Steps:

• Make filling: Bring dates and cider to a boil in a medium saucepan over medium-high heat. Reduce heat to medium, simmer until dates are soft and almost all liquid has reduced, about 10 minutes. Let cool completely. Transfer to a food processor. Puree date mixture until smooth, set aside.
• Make dough: Whisk together flours, bran, salt, and baking soda in a medium bowl, set aside. Put sugar and zest in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed 30 seconds. Add butter, mix until combined, about 1 minute. Add egg, mix until fluffy. Mix in flour in 3 batches, alternating with 2 batches of applesauce. Divide dough in half. Wrap each half in plastic; shape into a rectangle. Refrigerate until firm, about 2 hours.
• Preheat oven to 375 degrees. Roll out 1 piece of dough between two lightly floured sheets of parchment paper to a 9 1/2-by-13-inch rectangle. Dust with more flour, if needed. Remove top piece of parchment. Trim dough to a 9-by-11-inch rectangle. Transfer rectangle on parchment to a baking sheet.
• Cut rectangle in half lengthwise. Spread a heaping cup filling down half of each length, leaving a 1/4-inch border. Fold dough over; pinch to seal. Refrigerate until firm, about 20 minutes. Repeat with remaining chilled dough and filling.
• Bake until golden brown, about 20 minutes. Let cool on sheets on wire racks 5 minutes. Cut into 1 1/2-inch bars. Transfer bars to racks using a spatula; let cool. Bars can be stored in airtight containers up to 3 days.

DATE BARS

Steps:

• In 2-quart saucepan, cook filling ingredients over low heat about 10 minutes, stirring constantly, until thickened. Cool 5 minutes.
• Heat oven to 400°F. Grease bottom and sides of 13x9-inch pan with shortening.
• In large bowl, stir brown sugar and butter until well mixed. Stir in flour, oats, baking soda and salt until crumbly. Press half of the crumb mixture evenly in bottom of pan. Spread with filling. Top with remaining crumb mixture; press lightly.
• Bake 25 to 30 minutes or until light brown. Cool 5 minutes in pan on cooling rack. Cut into 6 rows by 6 rows while warm.

WHOLE WHEAT CEREAL BARS

Steps:

• Combine brown sugar, honey, and peanut butter in a microwave-safe glass or ceramic bowl. Melt the peanut butter mixture microwave in 30 second intervals, stirring after each melting, for 1 to 2 minutes (depending on your microwave). Stir in cereal and raisins.
• Press cereal mixture into an 8 inch square pan sprayed with non-stick spray. Cool and cut into bars.

WHOLE WHEAT DATE BARS

Steps:

• Preheat oven to 325°F.
• Add dates, nuts, and vanilla.
• Combine flour and baking powder and stir into date mixture until evenly blended.
• Pour into a well oiled 8 or 9 inch square pan. Bake for 20 to 25 minutes until lightly browned on top. Cool in the pan. Cut into squares or bars to serve. Makes 16 (2-inch) squares, or 32 bars, 2 x 1 inches.
• NOTE: To double, use 3 eggs, double remaining ingredients, and bake in a 9 x 13 inch pan.
• To cut sticky dried dates, dip scissors or knife in flour first.
• Nikki & David Goldbeck's American Wholefoods Cuisine.

WHOLE WHEAT DATE ROLLS

Steps:

• Whisk 2 3/4 cups warm water and molasses in large bowl to blend. Sprinkle yeast over. Let stand until foamy, about 6 minutes.
• Whisk whole wheat flour and salt into yeast mixture. Whisk in 1 cup unbleached flour. Using flexible rubber spatula, stir in 4 cups unbleached flour. Mix in enough unbleached flour by 1/4 cupfuls to form sticky dough. Turn dough out onto floured work surface. Knead until smooth and only slightly sticky, adding more flour if very sticky, about 8 minutes. Coat inside of another large bowl with 1 1/2 tablespoons oil. Add dough and turn dough to coat with oil. Cover bowl with plastic. Let dough rise in warm draft-free area until doubled in volume, about 1 hour 15 minutes.
• Punch down dough; shape into ball. Cover with plastic and let dough rise again in warm draft-free area until doubled in volume, about 1 hour.
• Line 2 large baking sheets with parchment paper. Toss dates with 1/3 cup unbleached flour in medium bowl to coat. Scatter dates over dough. Knead dough in bowl to distribute dates evenly. Divide dough into 4 equal pieces. Divide each piece into 6 equal pieces about the size of small lemons. Using floured hands, shape each dough piece into small ball. Transfer dough balls to prepared baking sheets, spacing 2 inches apart. Cover with kitchen towels and let rise in warm draft-free area until almost doubled in volume, about 45 minutes.
• Position racks in bottom third and top third of oven and preheat to 400°F. Brush tops of rolls with egg glaze. Bake until rolls sound hollow when tapped on bottom, reversing sheets once, about 20 minutes. Transfer rolls to racks; cool completely. (Date rolls can be prepared up to 4 days ahead. Wrap in foil and freeze. Thaw rolls in foil.)

WHOLE WHEAT FIG BARS

Steps:

• Preheat oven to 375°F.
• In a large bowl, beat together shortening, brown sugar, eggs and vanilla until creamy.
• Add all purpose flour, whole wheat flour, baking soda, baking powder, orange peel and salt, beating until blended.
• Refrigerate dough 1 to 2 hours.
• Prepare fig filling and set aside, see below.
• On a floured surface, roll dough into 14 inch square.
• Cut dough into 4 equal strips, each 14 inches long and 3 1/2 inches wide.
• Spoon 1/4 of fig filling in a 1 1/2 inch wide mound down center of each strip.
• Using a long spatula, lift sides of each dough strip over filling, overlapping slightly on top.
• Press edges together to seal.
• Cut strips crosswise in half for ease of handling.
• Place, seam side down, 3 inches apart on greased baking sheets.
• Brush off any excess flour.
• Cut each strip into 7 (1 inch) crosswise pieces, but do not separate.
• Bake 13 to 15 minutes or until puffed and firm to the touch.
• Cool 5 to 10 minutes on baking sheets; then cut apart and remove to racks to cool completely.
• Fig Filling.
• In a medium saucepan, combine figs, water, lemon or orange juice and granulated sugar.
• Bring to a boil over medium heat, stirring occasionally.
• Reduce heat and simmer 5 to 10 minutes or until thickened, stirring occasionally; cool.