By Michelle Sala

Ingredients:

1 Egg (use a “flax or chia egg” or egg substitute to make vegan)

½ C. Avocado oil (or you can sub with neutral flavored olive oil or melted coconut oil*)

½ C. Coconut sugar (or equivalent of some other sweetener. I use Lakanto which measures 1:1 with sugar, is zero calories, zero impact on blood sugar and no weird aftertaste.)

1 1/3 C. Gluten-free baking/pancake mix (I used Birch Bender, but you can try another all purpose pancake/baking mix)

1 C. Chopped dates (use deglets not medjools which are too gooey)

½ C. Chopped walnuts or pecans

Powdered sugar for dusting after baking (there are zero glycemic powder sugar alternatives available)

Directions:

• Preheat oven to 350°F.
• Mix first 3 ingredients together until well incorporated.
• Add baking mix, dates and walnuts until well mixed. Press mixture into an 8” x 8” greased pan.
• Bake for 25-30 minutes until firm and golden on top.
• Cool for about 30 minutes, cut into 16 squares and dust with powdered sugar.

This is the baking mix that I used which I got at Costco. This mix is not vegan, but you can find other gf pancake/baking mixes that are.

*Do not melt coconut oil in microwave! You will ruin it’s beneficial qualities.Melt gently on stove in a small pan or measure in glass Pyrex measuring cup and place in oven for a few minutes while the oven is preheating.