Recipe Index

Ingredients

• 3½ oz soy flour
• 3½ oz wholemeal flour
• 1 tsp baking powder
• 1 tsp xanthan gum
• 1¾ oz dairy-free vanilla yogurt
• 1½ oz olive oil
• ½ oz sunflower seed butter
• 1 flax egg (1 tbsp ground flaxseed mixed with 3 tbsp water, rested 10 minutes)
• 1 tbsp coconut sugar
• 1 tsp orange blossom water
• 10 Tbsp water, as needed
• For the filling: 14 oz soft Medjool dates, pitted
• Zest of 1 lemon
• Zest of 1 orange
• Juice of 1 orange
• 1 tbsp anisette or licorice liqueur
• 1 tsp orange blossom water
• 1 tsp ground cinnamon
• 1/2 tsp ground cloves
• 1/2 tsp ground nutmeg
• 1 tsp vanilla extract
• 1/2 cup water

Method

1. Make the filling first: put the dates, orange juice and 1/2 cup water in a pan and simmer for 8 to 10 minutes, mashing, until thick. Stir in both zests, the anisette, orange blossom water, cinnamon, cloves, nutmeg and vanilla. Cool completely.
2. Whisk the soy flour, wholemeal flour, baking powder, xanthan gum and coconut sugar together. Add the yogurt, olive oil, sunflower seed butter, flax egg and orange blossom water and mix, adding the 10 Tbsp water a little at a time, to a soft but rollable dough. Rest for 15 minutes.
3. Heat the oven to 375°F and line a baking sheet with parchment.
4. Roll the dough on a floured surface into a long rectangle about 1/8 inch thick and cut into strips about 4 inches wide.
5. Spread date filling down the centre of each strip, fold over, seal the edges well and cut diagonally into diamonds.
6. Place on the baking sheet and bake for 18 to 20 minutes until firm and golden at the edges.
7. Cool on a rack and serve at room temperature.

Prep: 40 min · Cook: 20 min · Total: 60 min

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data