This recipe uses no refined sugar but it tastes hearty and awesome! It makes 24 wedges. Bake all for a crowd, or bake some for now and save the rest for later to enjoy freshly-baked, delicious treats.
3 1/2 C Whole Wheat Flour
2/3 C Almond Flour
2 Tbsp. Organic Acai Powder
4 tsp. Baking Powder
1 tsp. Baking Soda
4 tsp. Cinnamon
1 tsp. Salt
2 sticks (16 Tbsp.) Unsalted Butter
2 C Chopped Dates
1 1/2 C Coarsely Chopped Walnuts
2 Large Eggs
1 C Heavy Cream or Milk of your choice
1. Preheat oven to 375 F. Lightly grease a large baking sheet or line it with parchment paper.
2. In a large bowl, combine the first 7 ingredients together and mix well.
3. Cut the butter sticks into small pieces. (Cut each stick into 4 logs, then each log into 8.) Add the butter pieces to the bowl and cut the butter pieces into the powder mixture until the mixture is crumbly.
4. Add chopped dates and walnuts. Mix well by hand, making sure the date pieces are separate and evenly distributed.
5. Whisk together the egg and cream/milk. Add it to the bowl. Blend well with a spoon, and then knead by hand to make a cohesive dough.
6. Divide the dough into 4 equal portions. Shape each portion into a disk, about 5″ diameter and 1″ thick.
7. Cut each disc into 6 wedges. If you would like to save for later, wrap the wedges with plastic wrap and keep in freezer up to 1 month.
8. Put the wedges about 1″ apart on the prepared baking sheet.
9. Bake for 20 minutes, until they are slightly brown. Break one open to make sure it’s baked all the way.
Enjoy as-is, or with your favorite berry preserves.
To bake the frozen wedges, bake them straight from the frozen by adding a few minutes to the baking time.
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Meet the Author: Kiyomi