Susie Csorsz Brown
I found this recipe online (love Penzeys.com for their spices and their unique recipes), and immediately adapted it. The recipe looked intriguing… the boys loved it. A great snack, a great breakfast (don’t shape the mixture into balls, just scoop it into bowls - especially good while a bit warm still - and top with yogurt). Sweet enough that it might make those who want that think they are having a real treat, but you’ll know it’s pretty darn healthy. Highly unusual method for making, but also very tasty by the spoonful in a bowl. If you want to add some cocoa, you can add 2 T to the egg mixture.
Makes 30 or so 1-inch balls
- 1/2 cup sugar + 1/4 cup vanilla sugar (optional) - 2 eggs - 1/2 cup (whole wheat, preferably) flour - 1/2 teaspoon baking powder - 1/4 teaspoon salt - 1 cup pitted dates, chopped fine - 1 cup pecans, toasted, chopped
- 1/4 cup vanilla sugar, cocoa, or toasted coconut (optional)
1. Preheat over to 350. Grease square pan and set aside.
2. In a medium mixing bowl, combine 1/2 c sugar, eggs until fluffy. In another small bowl, combine flour, baking powder, and salt. Add to egg mixture, blend well. Add dates and nuts, stir well. Spoon batter into baking pan.
3. Bake for 30 minutes. It won’t look done, but remove from oven and immediately stir vigorously with wooded spoon until one big lump. It will look like you've just made a huge mess, but it's right, trust me. Let cool at least 30 minutes or until completely cool. Don’t chill it overnight before rolling or it will be one big hard lump.
4. Roll into 1-inch balls, then roll in remaining sugar, cocoa, or coconut, if using.