Allergies and Intolerances
3 cups whole-wheat flour
¼ cup semolina
½ teaspoon baking soda
1 teaspoon baking powder
2 tablespoon ground fennel
2 tablespoon ground anise
1 tablespoon anise seeds
1 teaspoon vanilla extract
½ cup olive oil
2 tablespoon rose water
1 cup 1% milk, at room temperature
1 ½ package pressed dates*
1 teaspoon ground cinnamon
1 tablespoon olive oil
Before you begin: Wash your hands.
To make the dough, mix all dry ingredients (up to the anise seeds) in a medium size bowl. Add the egg and the vanilla and incorporate. You might want to use your fingertips to do that.
Add the oil and rose water and continue to incorporate with your fingertips. Pour in the milk and knead until you have a uniform dough ball. Divide in half.
To prepare the filling, place the pressed dates in a microwave-safe bowl. Drizzle some olive oil and sprinkle the cinnamon. Microwave for 30-60 seconds, or until soft. Then knead until all three ingredients are well blended together.
Brush a 9-x-13-inch baking dish with olive oil. Take one half of the dough and flatten it on your kitchen counter until it's big enough to cover the dish. Now flatten all of the dates and place on top of the dough. Repeat with the second half of the dough and place on top of the date layer. Use a roller and parchment paper, especially for the dates or else they will stick on your counter.
Cut the bars diagonally or whichever size/shape you prefer.
Bake at 350°F (176°C) for 45 minutes. Broil on low for a few minutes until golden.
Serve hot, warm or cold. Yum!
*Pressed dates can usually be found in Middle Eastern grocery stores. If you can't find them, use soft pitted dates and press/knead with your hands.
Serving size: 1 bar
Calories: 220; Total Fat: 7g; Saturated Fat: 1g; Trans Fat: 0g; Cholesterol: 10mg; Sodium: 60mg; Total Carbohydrate: 38g; Dietary Fiber: 5g; Sugars: 21g; Protein 4g; Vitamin A: 0%; Vitamin C: 0%; Calcium: 6%; Iron: 8%.
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