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Another fabulously rich recipe from The Homesteader’s Kitchen: Recipes From Farm to Table by Robin Burnside, these Date Nut Bars provide a wholesome dessert option and pack well for road trips or inside lunch boxes!

Date Nut Bars

by Robin Burnside

Ingredients

1 cup (1/2 inch) dates, about 10 to 12 large, pitted Medjools

1/4 to 1/2 cup water, depending on variety and density of dates

1 tsp. lemon zest

2/3 cup rolled oats

2/3 cup whole wheat pastry flour

2/3 cup sucanat

1/2 tsp. sea salt

1 tsp. cinnamon

1/4 tsp. cardamom

1 1/3 cups butter (preferably organic)

1 cup pecan halves or pieces

Preparation

Heat oven to 350 degrees F.

Place dates, water, and lemon zest in small saucepan, cover, and simmer for 10 minutes or until dates are soft; remove from the heat and cool.

Place the oats in a food processor and process into coarse-grained flour. Add the whole wheat pastry flour, sucanat, salt, cinnamon, and cardamom and process again briefly. Cut the butter into the bowl and pulse to incorporate evenly into the dry ingredients, stopping as the dough begins to clump.

Grease an 8 x 8-inch straight-side baking dish with a little butter and press half of the dough onto the bottom. Spread the cooked dates evenly across the top and cover with pecans. Sprinkle the remaining dough evenly over all and gently press the topping into place.

Bake for 20-30 minutes, or until the top begins to brown. When done, set the baking dish on a wire rack to cool. To avoid crumbling bars. cool completely before cutting. Wrap individually to keep fresh for lunches, snakcks, and kids on the go. Store in an airtight container in the refrigerator for up to 5 days.

*Recipe and image courtesy of The Homesteader’s Kitchen: Recipes From Farm to Table by Robin Burnside. To order a copy, please visit Amazon.com.

These tasty, tiny morsels of bliss – filled with dates, almonds and coconut, and then topped with coconut flakes, cocoa, or chopped nuts – are simply heavenly! This is one snack or dessert that leaves your feeling satisifed without feeling stuffed! This recipe is a new favorite of “Mom’s” from The Homesteader’s Kitchen: Recipes From Farm to Table by Robin Burnside.

Bliss Balls

by Robin Burnside

Ingredients

2 cups organic whole almonds

2 cups organic dried fruit or fruit of choice, cut into 1 inch pieces (“Mom” chose rolled dates)

1 1/2 cups organic dried unsweetened coconut flakes, divided

1/4 cup honey or agave nectar

1 tsp. ground cinnamon

1/4 tsp. ground allspice or cardamom

1/2 tsp. fresh grated nutmeg

1/2 tsp. orange zest

1/2 tsp. lemon or lime zest

Preparation

Leave the almonds raw, or lightly toast in a 3oo-degree F oven for 8-10 minutes. If you’re using toasted nuts, cool them completely before the next step. Place the almonds in a food processor and process into a fine meal. Add the dried fruit and 1 cup coconut and process until well blended, scraping the sides of the bowl as you go.

In a separate bowl, combine the honey, spices, and zests, add to the mixture, and blend to combine. Pinch off about a teaspoon-size piece and roll it with your hands into a ball. Place the remaining coconut in a shallow bowl and add the balls, one at a time, rolling them around to coat evenly. Store in an airtight container in the refrigerator for up to 2 weeks. Pure bliss!

*Recipe and image courtesy of The Homesteader’s Kitchen: Recipes From Farm to Table by Robin Burnside. To order a copy, please visit Amazon.com.

Revitalizing and extremely refreshing to the postpartum mama, this tropical smoothie from The Homesteader’s Kitchen is loaded with goodies like Vitamin C and fiber! “Mom” used fresh orange juice in place of the pineapple juice called for in this recipe, and it tasted delicious!

Tropical Delight

By Robin Burnside

Ingredients

1 whole fresh young coconut, water and cream scraped from the inside of the shell

1 frozen banana

1/4 of a fresh medium-size papaya, peeled and cut into chunks

1/2 cup fresh pineapple, cut into chunks

1 cup pineapple juice (more or less, depending on volume of coconut milk)

1 tablespoon agave nectar

1 teaspoon maca powder (optional)

Preparation

Place all of the ingredients into a blender and puree on high until smooth and creamy. If teh smoothie is too thick for your liking, just add a little more juice or milk to the mixture. Pour into tall glasses and enjoy!

*Recipe courtesy of The Homesteader’s Kitchen .*