Spice Date, Cherry, Almond and Carob bars

1 cup dates such as medjool or honey dates

1/2 cup dried cherries

1/8 cup carob or cocoa powder

1/8 tsp cinnamon

a tiny pinch of cayenne pepper to taste

3/4 whole salted almonds

Toast the almonds, if desired in a dry non-stick frying pan over medium heat, just until they start to become fragant.  Be careful that you do not burn them.  Set aside.  Pulse the dates in a food processor with 1/4 cup of the dried cherries, carob powder and spices until the mixture is ground to a thick paste.  Add almonds to the dates and pulse to chop the nuts.Remove the container from the food processor and take out the blade.  Stir in the remainder of the dried cherries.  Line a square baking pan with plastic wrap and press the mixture firmly into the pan.  Refrigerate for an hour and the turn out onto a cutting board.  Remove the wrap and cut into 8 to 10 bars.  Wrap each bar in plastic wrap and reshape by pressing each side on a flat surface if desired.

Tip: wipe your knife with a hot water soaked paper towel between cuts to prevent it form sticking.  You can reuse the piece of wrap you lined the pan with to wrap your bars.

Espresso & Coconut Walnut Date Squares

Ingredients

2 cups of dates

1 1/4 cups walnuts, roasted

1 cup coconut flakes

1/4 cup espresso grounds

Pulse walnuts in a food processor until coarsely chopped.  PLace walnuts in a large bowl with coconut flakes and espresso grounds, and mix.  Pulse dates in food processor until a thick, and very sticky ball is formed.  Add dates to walnut, coconut, and espresso mixture, and fold by hand.  Once all ingredients are incorporates, flatten mixture into a pan lined with parchment paper.  Refrigerate for several hours, and then turn out onto a cutting board.  Remove the wrap and cut into bars.  Wrap each bar in plastic wrap or keep refrigerated in tupperware.

Goji-Cacao energy bars

Ingredients
1 cup raw almonds
1 cup date paste (about 12 large dates, packed)
1/2 tsp sea salt
3 tbsp goji berries
2 tbsp raw cacao nibs
1 tbsp vanilla extract or 1/2 tsp ground cinnamon (optional)

Line a baking sheet (any size) with parchment paper.  Gring raw almonds into a powder.  In a large bowl, mix together ground almonds, sate paste, and salt.  Add goji berries, cacao nibs and vanilla or cinnamon, if using.  Mix well

Press dough evenly into tray to desired thickness (doesn't need to fill entire tray).  Cut into bars.

Store in a airtight container; no refrigetation needed.

Makroudes de Oran

Ingredientes

1kg de sémola de trigo

500 g de datiles bien maduros

Clavo de olor

Canela

Nuez moscada 

Jengibre

1 naranja

1/4 l de aceite

Aceite para freír.

Preparación

Preparación del relleno

Sacar el hueso a los datiles .Machacar con dos cucharadas de aceite de oliva y una pizca de las cuatro especies.

Preparación de la masa

En un recipiente mezclar la sémola, la ralladura de la piel de naranja, el jugo de la naranja y el cuarto de aceite y el agua que admita para elaborar una masa compacta.

Extender la masa de unos 2 a 3cm de espesor poner encima el relleno, formar un largo canuto de unos 5cm de diámetro cortar al bies en trozos regulares de unos 3cm .Dorar en abundante aceite .Pasar por un jarabe de azúcar y miel

Dátiles Rellenos

Ingredientes

Datiles

Para el relleno

250g de almendras

200g de azúcar glasé

1 clara de huevo

Preparación

Pelar las almendras y moler fino .En un bol mediano poner las almendras molidas el azúcar glasé y poco a poco la clara de huevo montada, batir con la batidora hasta obtener una crema untuosa

Se puede colorear esta pasta con productos en venta en el mercado. Dejar reposar toda la noche.

Al día siguiente abrir los datiles por la mitad deshuesar y rellenar con la pasta de almendra , Guardar en el frigorífico.