When there’s a will, there’s a way they say…
I have a quite a few friends who have some sort of diet, whether they were gluten free, vegetarians, vegans or some with even worse restrictions!
And recently my mother has come to know that she’s allergic to gluten, oats, dairy, egg and lots of other things too!
I have been wanting to try making recipes which were gluten free for my friends but never had the courage…
I always had a feeling that it just wouldn’t taste the same!
Only when we received my mother’s test results did I build the courage.
My friend Maha was one of the worst challenges I had to face… Her diet is so limited that I want to cry!
She, on the other hand is very positive about it and she creates recipes to adapt to her food limits! (Which I admire about her)
More on what I made for Maha’s visit in another post soon!
Then of course my awesome friend Patricia Millns who is vegan but doesn’t make a big fuss about it… I first thought of making vegan cookies because of Patricia and when she gave me the seal of approval, it was like a huge success for me!!
My mother (who is the best cook ever) on the other hand, wouldn’t just accept gluten free and vegan food. She wouldn’t understand that there has to be somewhat of a difference in the texture, taste or feel of the food!
This was my ultimate challenge. I feared baking for her but in the same time, I felt so bad that she can’t eat what I bake!
This is when I made these delicious squares!
The pickiest person in this whole world (my eldest brother) liked them! This was an ultimate relief!
My boys were sick for over a week and I was so stressed that I needed to bake! I bake to relieve my stress!
They were napping in the afternoon so I took this quick chance to make these before they woke up!
Gluten Free Vegan Date & Almond Squares
1 3/4 Cups Gluten Free Flour (I used Dove’s Farm)
1 Cup Ground Almonds
1 TSP Baking Soda
280g Date Paste (Very soft Dates mixed to resemble a paste)
1/2 Cup Slivered Almonds
1/3 Cup Currants
1/3 Cup Vegetable Shortening
1 TBS Molasses
Preheat the oven to 170C, and grease and line a small square (or rectangle) baking tray with parchment.
Tip the dates with 2 TBS water in a sauce pan on low heat. Mix to combine and soften. Mix in the almonds and currants. Set aside.
In the bowl of a stand mixer, mix the gluten free flour, almonds and baking soda.
Melt the vegetable shortening on low heat and pour onto the flour mixture and add the molasses.
Mix using the paddle attachment until well combined.
Press half of the dough onto the tray then spread the date mixture on it. Cover with the other half of the dough and press down (this will be hard but patch it up)
Bake for 30-35 minutes until golden and firm. Cool then cut into squares.