Prune and Walnut Bars
Prunes and walnuts are both exceedingly high in antioxidant power. Both are listed by the U.S. Department of Agriculture on the ORAC (oxygen radical absorbance capacity) scale with over 10,000 units. Eating a ¼-cup serving of prunes, or about four prunes, provide you with 12 percent of the daily value for fiber, 32 percent of the daily value for vitamin K and 9 percent of the daily value for potassium. A hundred grams of prunes (about ½ cup) provides at least 9 percent of your daily needs for the B vitamins, niacin, riboflavin and vitamin B-6. I’ve combined these two age-defying powerhouses into one great dessert.
1/2 cup tapioca flour
1 tsp. baking soda
1/2 tsp. baking powder
1/4 tsp. salt
1 cup chopped prunes
1 cup chopped walnuts
3/4 cup plus 2 Tbs. unsalted grass-fed butter, softened
2 Tbs. coconut butter
1 1/4 cup organic sugar or xylitol
4 large eggs
1. Preheat oven to 325 degrees.
2. In a bowl, combine the white rice flour, tapioca flour, baking soda, baking powder, and salt. Add the prunes and walnuts. Mix well and set aside.
3. In a stand mixer or using beaters, cream the butter substitute until fluffy. Add the coconut butter and sugar substitute a little at a time.
4. Separately combine the eggs and egg substitute and whisk until smooth. Add to the creamed butter mixture.
5. Combine the creamed butter-egg mixture with the dry flour mixture.
6. Spread into greased and floured 8″ X 8″ baking pan and bake at 325 degrees until the center is firm, about 40-45 minutes.
7. Cool for 15-20 minutes before cutting and serving.
Reduce inflammatory process in cells, tissues, and blood vessels, helping to slow aging and reduce risk of long-term disease.
Prevents and repairs oxidative damage to cells caused by free radicals.
Support the body’s resistance to infection and strengthen immune vigilance and response.
Improves mood, memory, and focus.
Reduces risk factors for common degenerative and age-related diseases.