19 pieces (1 bar is 1 snack)

Ingredients: 500 grams of (spelt) flour, 14 grams of tartar baking powder, 200 grams of coconut sugar, ½ tbsp vanilla, 2 broken linseed egg (2 tbsp of broken linseed + 6 tbsp of lukewarm water and mix this and let it stand for 20 minutes), 200 ml almond milk + some more to cover the cakes and 25 dates (mashed).

Step 1

Preheat the oven to 160 degrees and line the baking tray with baking paper.

Step 2

Combine all the ingredients for the dough (except the dates and extra milk) and knead into a dough ball.

Step 3

Wrap the dough in some cling film and place it in the refrigerator for about 30 minutes.

Step 4

Make two equal pieces and roll it out into 2 equal slabs.

Step 5

Take the 'bottom' and poke some holes in it. Spread the base with the date puree.

Step 6

Take the second piece of dough and place it over the date puree. Secure the edges securely.

Step 7

Now cut 18 equal slices from the dough. If all goes well you will have 3 narrow strips left. You can make 1 cookie from 2 strips by 'sticking' them together. Now make holes in all the bars with a fork.

  • The middle strips are 'open' on the sides. Do you want the cookies closed? Then close the cookies with your fork on all sides.

Step 8

Now brush the cookies with some more almond milk.

Step 9

Place the bars on the lined baking tray (slightly apart) and place in the oven for about 20-25 minutes.

Step 10

Let the bars cool and take 1 or 2 with you on the go.