Apricot-Date Bars Recipe (Gluten-Free, Casein-Free, Sugar-Free, Egg-Free)



CRUMB CRUST #1:
4 C. Quick Oats
1/4 C. Oil                                             
1 C. shredded Coconut
1/4 C. Brown Rice Flour
1 tsp. Celtic Sea Salt Salt
2 T. Lemon or Orange Rind Zest
MIX WELL and
PRESS most of the above into a 8" x 12" pan
Leave some of the mixture for sprinkling on top of filling
CONTINUE on with FILLING & BAKING below
                -OR-
ALMOND MEAL CRUST #2:
4 1/2  C. Almond Meal/Almond Flour**
1/4 C. Oil
1/2 C. Maple Syrup
1 tsp. Celtic Sea Salt
2 tsp. Baking Soda
COMBINE in a Food Processor until well-mixed
PRESS into a 8" x 12" pan
BAKE in a 350F oven until fragrant and light golden (however long that takes-- don't overbake/burn)
LET COOL
FILL and BAKE (again) AS BELOW


FILLING:
2 C. unsulphured Apricots
SOAK and BLEND coarsely with:
2 C. Dates
1 T. Orange rind
1 C. Orange Juice
1 T. Cornstarch
STIR over Low Heat until thickened.
SPREAD filling onto Crumb Crust.
SPRINKLE with left-over Crumb Mixture (or additional chopped nuts, carob chips, coconut shreds)

BAKE at 375F for about 20 minutes

**{You can make your own almond flour/almond meal, either by grating up your whole nuts (minus the shells, of course) in your Vitamix or by the 1/2 cups in your coffee bean grinder, and then putting them through a mesh sieve or using a flour sieve-- put any bigger nut pieces back in the blender/grinder and mill again-- works great!  Don't blend so long that you make almond butter!}

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