- 1 cup unsweetened nondairy milk
- 3 1/2 ounces dates (6 to 7 Medjool or 12 to 14 Deglet Noor), chopped
- 2 teaspoons vanilla extract (or seeds from 1 to 2 vanilla beans)
- 1/2 cup dry/uncooked millet (will be ground into flour)
- 1/2 cup old-fashioned rolled oats (will be ground into flour)
- 1 1/4 cups old-fashioned rolled oats
- 2 teaspoons cinnamon
- 2 very ripe bananas, sliced (about 1 1/2 cups)
- 3 ounces walnuts, chopped (about 3/4 cup)
- Place the nondairy milk, dates, and vanilla into a small bowl, and set aside for at least 15 minutes (so the dates can soften).
- Grind the millet and the 1/2 cup of oats into flour with a blender. Transfer to a medium bowl.
- Add the 1 1/4 cups of oats and the cinnamon to the bowl of flour, and whisk.
- Preheat the oven to 350°F. Line an 8 x 8-inch baking pan with parchment paper.
- Pour the soaking ingredients (milk, dates, and vanilla) into the blender, along with the banana, and blend just briefly (so the banana and dates are still in small bits).
- Pour the mixture into the bowl of dry ingredients and stir well. Stir in the walnuts.
- Spoon the batter into the pan and spread evenly. Bake 30 to 35 minutes until nicely browned on top and around the edges. Cut into 12 bars after cooling for at least 15 minutes.
Persimmons: I had originally used 1 medium-large, very ripe hachiya persimmon, peeled and quartered in this recipe (and called them "Persimmon Bars") but since persimmons have a very short season, I changed the recipe to use bananas, since they are always available. If you'd like to use the persimmon, you may; and I've also used a half cup applesauce at times. All three ingredient options (persimmon, banana, applesauce) are there to give moistness since we're not using oil or butter.
- Serving Size: 1/12 recipe, 1 bar
- Calories: 171
- Sugar: 8.6g
- Sodium: 3mg
- Fat: 6.3g
- Saturated Fat: 0.7g
- Carbohydrates: 26.0g
- Fiber: 3.8g
- Protein: 4.5g
- Cholesterol: 0