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Author Notes: these newtons are fluffy and filled with an easy homemade blueberry jam. vegan and gluten free. Click to second photo for assembly instructions. —AnnieCate
- 14 ounces frozen blueberries
- 8 dates
- 1 banana (1/2 cup pureed banana)
- 3/4 cup light brown sugar
- 1 tablespoon vanilla
- 1 teaspoon cinnamon
- 1 cup old fashioned oats, ground to fine flour
- 3/4 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup buckwheat flour
- Place the blueberries and the dates in a pot over medium-high heat. Cover and cook for 10 minutes, stirring twice. Uncover, lower heat to medium, and continue to stir for about 3-4 min.
- remove from heat and allow to cool. Puree till smooth.
- Scoop the blueberry filling into a zip-seal plastic bag for easy piping later on. Store in the fridge.
- Liquefy the banana with brown sugar, cinnamon, and vanilla. Stir in the two flours and the baking powder and soda
- Cut out 10 strips of parchment paper, 2.5 inches wide.
- Divide the dough into four equal parts, and shape into logs. Sandwich the logs in between two strips of paper, roll them flat (1/8th inch). Trim them up and roll the scraps between the remaining two strips of paper.
- Let them chill in the fridge again (the dough gets sticky fast), then remove the top layer of paper. Cut a 3/4 inch corner off of the ziplock bag where you've stored the blueberry filling, and pipe it down the center of the dough. I recommend keeping the dough strips in the fridge and only removing one at a time to pipe the filling on. Flatten the filling a little with a knife.
- Measure every two inches of dough and cut, then fold the dough over the filling. There will be some filling that remains uncovered You can also fold, THEN slice, but I find makes for messier edges. Don't try to separate the cut parts -- you'll do that after baking, like a pizza.
- Preheat the oven to 350 and continue to chill the bars. Put the strips directly onto the baking sheet and bake for 10 min
- You can cut the bars right away (separate them) or wait until they've cooled a little. The bars will soften after a few hours, and this is when they start to get sooo good. Honestly, wait about two hours before taking a bite. Serve with love, makes about 24 bars. Keep in fridge in airtight container for up to 1 week.
- This recipe was entered in the contest for Your Best Recipe with Dates