Food for the gods is probably one of the most-loved baked dessert during the holiday season. Soft and moist blondies with chewy dates and mild, earhty walnuts inside. Perfect with coffee or to give away as a gift.
Wrapped in colorful cellophanes and aluminum foil, that’s my fond memory of this yummy Filipino dessert. You can’t have enough of it and one dates and walnut bar is not enough. Me and my husband have this yearly debate whether it’s a blondie or fruitcake, whatever it is, its just so delicious!
Why the name?
In Greek mythology, “ambrosia” is what comes to mind with regards to food of the gods. In the baking scene, my research turned out zilch when researching its origin. So I turned to you tube for answers.
I found one explanation which is plausible and probably right. Dates in the Philippines is considered as a luxury food. People would comment that the dessert is made for the gods because of its expensive ingredients.
Nowadays, you can find cheap dates online or in groceries. You can even buy pitted dates to make it easier for you to prepare. If you can’t find pitted or seedless dates, it’s okay to buy regular dates and just remove the seeds before chopping.
Tips for baking.
Do not over-beat ingredients to avoid ending up with hard/tough bars. Fold in the dry ingredients gently into the wet ingredients until incorporated.
Use soften butter for easier beating even using a handheld whisk.
Wrap sliced bars in aluminum foil then assorted color cellophane if your planning to gift them.
Check expiration of baking powder or baking soda. I usually get emails of baking fails and the most common reason is the leaving agents they used are past their expiration.
Ingredients: When making the food for the gods, all ingredients should be in room temperature.
The secret ingredient is always LOVE
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Oatmeal Choco Revel Bars with rich chocolate fudge layer sandwiched between two buttery oatmeal cookie layers.
Food For The Gods
- 1 ¼ cup all purpose flour
- ½ tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 113 grams soften butter
- ¾ cup brown loose sugar
- ¾ cup granulated white sugar
- 3 whole eggs
- 1 cup pitted dates chopped
- 1 tbsp flour for dusting the dates
- 1 cup walnuts save 2 tbsp. for toppings
- Pre- heat oven at 180°C/356°F. Prepare 8in x 8 in baking pan by lining with parchment paper and set aside.
- In a bowl sift all-purpose flour, baking powder, and baking soda and salt then set aside.
- If using dates with seeds still in them, remove seeds and chop into small pieces. Dredge dates with 1 tbsp. flour to avoid sinking into batter when added. Set aside. Chopped the walnuts and save 2 tbsp. for toppings. Set aside.
- In another mixing bowl tip in soften butter. Beat the butter using hand mixer or wire whisk until pale color or creamy. Then add the granulated sugar and brown sugar then beat until well combined.
- Add the eggs one at a time while beating until incorporated. Add the sifted flour mix and gently fold-in the until no more traces of flour left. Pour the dusted chopped dates and chopped walnuts then folds until properly mixed.
- Pour the batter into the prepared baking pan then top with remaining walnuts. Bake in pre heated oven for 30-35 mins at 180°C or 356°F or until inserted toothpick comes out clean.