What Is Food Of The Gods Dessert - Sweet Nectar Dessert Kitchen

Food for the Gods

Food for the Gods, also known as date bar, is a highly rich and delicious delicacy that is perfect for the holidays. I had no clue where the name came from until I had a bite of one of them. The flavor is just divine, and you can taste and feel a great deal of love in it.

Food for the Gods Recipe

Preparation time: 10 minutes Preparation time: 35 minutes Time allotted: 45 minutes Servings6

10 minutes for preparation 30 Minutes Preparation Time 45 minutes total time Servings6

In a large mixing basin, whisk together the flour, baking soda, baking powder, and salt until well combined
In a separate mixing bowl, cream the butter until light and fluffy, then gradually add the sugar (both white and brown) while constantly combining until the texture becomes fluffy. Toss the eggs into the butter and sugar in a large mixing basin, then continue mixing until everything is well distributed. Add the flour, baking soda, baking powder, and salt combination in small batches, mixing constantly (don’t forget to scrape down the sides of the bowl with a silicon spatula). Place the dates and walnuts in a mixing bowl and stir until evenly distributed. Preheat the oven to 350 degrees Fahrenheit (180 degrees Celsius). Prepare the baking pan by greasing it and pouring in the batter. Continue baking for another 10 minutes at 300 degrees, then reduce the temperature to 200 degrees and bake for another 35 minutes, or until done (you can use the toothpick technique). Remove the pan from the oven and set it aside to cool. If desired, slice and wrap each piece individually. Serve. Spread the word and have a good time

Serving:6g

Watch the cooking video:

This traditional Filipino delicacy is described as “buttery and chewy,” “rich and delicious,” and “rich and buttery.” The texture and flavor of this recipe are similar to blondies, but the addition of Medjool dates and walnuts give it a rich caramel flavor and toasted crunch with a subtle note of salt. These are particularly popular during the holiday season, when they are wrapped in festive red, blue, green, and gold cellophane, transforming them into a scrumptious treat that is unwrapped like a present.

Then there’s the matter of the name: Although I’ve inquired about and conducted some research, I’ve been unable to locate anyone who can explain how they got to be known as Food for the Gods.
First and foremost, the recipe is most likely derived from a Spanish bread known as pan de datiles, which translates as date bread.
Dates and walnuts were formerly regarded opulent, and the flavor is unquestionably divine, so it’s possible that they had anything to do with it.
Medjool dates are soft and moist, and they produce the most fruit of any date.
Don’t cut too finely; bigger bits will assist to keep the batter wet.
Gluten-free flour may be found in most shops, or you can use unbleached organic all-purpose flour instead.
Don’t overbake them, otherwise they will become tough.
Wrapping Food for the Gods may be a fun job for the kids — that is, if they don’t eat them all before you can finish them.

1 1/2 cups (180 grams) chopped walnuts
2 cups (240 grams) gluten-free flour mix, such as King Arthur Baking brand (may use unbleached all-purpose flour, preferably organic)
1 1/2 cups (180 grams) chopped walnuts 1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1 pound (450 grams) Medjool dates, pitted and chopped (each date cut into four pieces)
1/2 teaspoon baking powder
1 pound (450 grams) Medjool dates, chilled in the freezer, then pitted and chopped (each date cut into four pieces)
Unsweetened, unsalted butter, melted and cooled 3 sticks (340 grams)
1 cup (220 grams) packed dark brown sugar
1 cup (180 grams) coconut sugar (may be substituted for granulated sugar)
1 cup (220 grams) packed light brown sugar 4 big eggs, room temperature
1 teaspoon vanilla essence
1 teaspoon flaky sea salt
4 large eggs, room temperature

Preheat the oven to 325 degrees Fahrenheit with a rack in the centre of the oven. Place the walnuts on a baking sheet with a rim and toast in the oven for 8 to 10 minutes, or until aromatic, shaking the baking sheet halfway through the process. Allow for thorough cooling. Using nonstick cooking spray, grease the bottom and sides of a 9-by-13-inch baking pan (or two 8-inch square baking pans), and then line the pan with parchment paper or aluminum foil (there is no need to spray if using aluminum foil), allowing a substantial overhang on the two long sides of the pan.

Using a large mixing basin, thoroughly combine the flour, baking powder, baking soda, and kosher salt until well combined.
Toss everything together, making sure that the date and walnut pieces are coated and separated from the rest of the ingredients.
Add the eggs one at a time, whisking after each addition until the mixture is completely smooth before adding the next.
Add the dates and walnuts in two batches, folding them together with a spatula after each addition.
45 minutes, flipping the pan halfway through, or until the edges and top are golden brown but the center is slightly underdone, with a toothpick inserted in the center bringing out wet crumbs, depending on how brown you want your crust.
After transferring the baking pan to a wire rack, allow it to cool for at least 1 hour before serving.
310 calories; total fat 16 g; saturated fat 8 g; cholesterol 61 mg; sodium 166 mg; carbohydrates 42 g; dietary fiber 2 g; sugar 31 g; protein 3 g Isa Fabro, a Los Angeles-based chef and writer, inspired this adaptation.

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Food for the Gods

Preheat the oven to 325 degrees Fahrenheit with a rack in the center of it. Place the walnuts on a baking sheet with a rim and toast in the oven for 8 to 10 minutes, or until aromatic, shaking the baking sheet halfway through the baking process. Make sure the mixture is totally cold. Using nonstick cooking spray, grease the bottom and sides of a 9-by-13-inch baking pan (or two 8-inch square baking pans), and then line the pan with parchment paper or aluminum foil (there is no need to spray if you are using foil), allowing a substantial overhang on both long sides of the pan.

Using a large mixing basin, thoroughly combine the flour, baking powder, baking soda, and kosher salt until well mixed.
Toss everything together, making sure that the date and walnut bits are covered and separated from the rest of the mixture.
One at a time, whisk in each egg until it is well incorporated before adding the next egg.
Add the coated dates and walnuts in two batches, folding them together with a spatula in between each batch of dates and walnuts.
45 minutes, flipping the pan halfway through, or until the edges and top are golden brown but the center is slightly underdone, with a toothpick inserted in the center bringing out wet crumbs, depending on how brown you want your crust to be.
Remove the baking pan from the oven and set it aside to cool for at least 1 hour.
Calories: 310; total fat: 16 g; saturated fat: 8 g; cholesterol: 61 mg; sodium: 166 mg; carbohydrates: 42 g; dietary fiber: 2 g; sugars: 31 g; protein: 3 g; Inspired by Isa Fabro, a Los Angeles-based chef and author.
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Food for the Gods

It is best characterized as butterscotch (or blondies) squares or bars cooked with Medjool dates and walnuts, which are considered to be “food for the gods.” Originating in the Philippines, where it is typically served around the Christmas season, the dessert has become popular worldwide. What is the origin of the name of the pastry? I believe it’s a case of indulgence. Butterscotch squares are delicious on their own, but when dates are added, they become even more chewy. When you add almonds, the crunchiness of the nuts provides the ideal contrast to the chewy dates.

As a result, eating for the gods is considered to be a rare occasion indulgence.
If you substitute raisins and cashew nuts, which are significantly less expensive, you will surely save money, but the cookie squares will lack the ideal smoothness of actual food for the gods.
Medjool dates are sometimes known as palm dates.
They are offered dry, pitted, or unpitted, according on your preference.
Other than that, there is nothing else to delete or toss.
Recipe courtesy of It has an unbelievable amount of texture and, when done correctly, is not too sweet.
Preparing the dates and walnuts with a little amount of flour before adding them to the dough can help to keep them from sinking during the baking process.

Before baking, you can decorate the top of the cake with the reserved dates and walnuts. This is absolutely optional. Preparation time: 10 minutes Cooking Time: 30 minutes Time allotted: 40 minutes CourseDessertCuisineFilipinoServings16 squares of two inches in size

Baking butterscotch (or blondies) squares or bars with Medjool dates and walnuts is the greatest way to describe food fit for the gods. Originating in the Philippines, where it is typically served during the holiday season, the dessert has become popular worldwide. What is the origin of the name of this pastry? Excuse me, but this is pure luxury. However, by adding dates, butterscotch squares are transformed into extra chewy delights! The crunchiness of almonds provides the ideal contrast to the chewy dates when they’re added in! Despite the fact that butterscotch squares are widespread in the Philippines, particularly in sugar-growing regions, dates and walnuts are expensive imports. Therefore, eating for the gods is considered a celebratory delicacy to be enjoyed only on rare and auspicious occasions. Recipes for food for the gods can be found in plenty online, and many of them include raisins and cashew nuts in place of the more traditional Medjool dates and walnuts. While replacing far less expensive raisins and cashew nuts would undoubtedly lower the cost, the cookie squares will lack the ideal texture of true food for the gods as a result. Here are a couple of pointers on when to book your flight. A date palm is referred to as a medjool date. Stores that sell Middle Eastern and South Asian foods will have these on their shelf. Dry, pitted or unpitted, they are offered in two varieties. Simply slice each date open to squeeze out the seed in the center if you can only find unpitted ones. Other than that, there is nothing more to remove and dispose of.” Chop or chop the dates in the same way as you would pit them. Prepared with assistance from Almost unbelievably rich in texture while remaining devoid of cloying sweetness when done correctly They may be individually wrapped and placed in a box or a bag as a very unique and special Christmas present since they are moist and chewy in the middle but dry on the outside. Preparing the dates and walnuts with a little amount of flour before adding them to the dough can help to keep them from sinking during the baking process. Before baking, you can decorate the top with the remaining dates and walnuts if you choose. 10 minutes for preparation 30 minutes to prepare 40 minutes in total Serve 16 two-inch squares of the following: CourseDessertCuisineFilipino

Preheat the oven to 350 degrees Fahrenheit. In a microwave-safe dish, melt the butter for 30 seconds on high, or just until melted, then set aside to cool a little
Make a parchment paper border around the bottom and edges of an 8″ x 8″ baking pan. Using a teaspoon of flour, mix the chopped dates in the bowl until they are evenly coated with flour. Place the walnuts in a separate bowl, sprinkle with a teaspoon of flour, and toss to evenly cover each piece. In a mixing basin, scrape the melted butter in, add the brown sugar, and stir until the mixture is of uniform consistency. Mix in the eggs until there is no trace of an egg-y streak left
Mix the remaining flour with the baking powder and salt in a separate mixing dish until well combined. Add to the sugar mixture and stir just until everything is thoroughly incorporated
Fold in the dates and walnuts until well combined. Fill and smooth the batter into the prepared pan, ensuring that it is uniformly distributed. Bake for 25 minutes at 350 degrees Fahrenheit, then turn off the oven but keep the pan inside for another five minutes. In a saucepan, heat the uncut food for the gods until it is barely warm. After inverting the pan on a rack and peeling off the parchment paper, invert the pan on the cutting board
Cut the food for the gods into 16 squares of two inches each.

It is best to preserve food for the gods in the refrigerator or freezer. In a covered container, arrange the ingredients in layers divided by parchment paper. Before serving, let the food to come to room temperature (or reheat slightly).

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Food For The Gods – Moist and Chewy Recipe

Food for the Gods is one of the most popular baked desserts throughout the Christmas season, and it’s easy to see why. Blondies that are soft and moist on the inside, with chewy dates and mild, earhty walnuts. Perfect for serving with coffee or giving away as a gift. Wrapped in brightly colored cellophanes and aluminum foil, this delicious Filipino treat is one of my favorite childhood memories. It’s impossible to get enough of it, and one dates and walnut bar is simply not enough. My husband and I have this yearly discussion over whether to make a blondie or a fruitcake; whatever we decide, it is really wonderful!

Why the name?

When it comes to the meal of the gods in Greek mythology, the word “ambrosia” comes to mind immediately. When it came to the baking scenario, my inquiry brought up nothing when I looked into the genesis of the recipe. As a result, I resorted to YouTube for assistance. I came across one explanation that I believe is credible and most likely correct. In the Philippines, dates are regarded to be a high-end delicacy. As a result of the high cost of the ingredients, many people believe that the dessert was created for the gods.

You may also purchase pitted dates to make the preparation process a little easier.

Tips for baking.

It is important not to over-beat the ingredients in order to prevent making hard/tough bars. Gently fold in the dry ingredients into the wet components until they are well combined. Make use of softened butter to make beating simpler, even with a handheld whisk. If you’re giving them as a present, wrap the cut bars in aluminum foil first, then in varied color cellophane. Check the expiration date on the baking powder or baking soda you’re using. I regularly receive letters from people who have attempted to bake but failed, and the most common cause is that the leaving agents they used have expired.

Always remember that the key ingredient is LOVE.

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Food For The Gods

PrintPinRate Cakes and desserts are on the menu. Cuisine:Filipino Blondies, food for the gods, and a recipe for food for the gods are some keywords to consider. Preparation time: 5 minutes Preparation time: 35 minutes Time allotted: 40 minutes Servings:24pieces Calories: Author:Mia

Ingredients

1 14 cups all-purpose flour
12 teaspoons baking powder
12 teaspoons baking soda
14 teaspoons salt
113 grams softened butter
34 cup brown loose sugar
34 cupgranulated white sugar
3 whole eggs
1 cup pitted dates(chopped)
1 tablespoon flour (for dusting the dates)
1 cup walnuts (reserve 2 tablespoons for toppings)
1 cup raisins (reserve 2 tablespoons for toppings)
1 cup raisins (reserve 2 tablespoons for toppings

Instructions

Preheat the oven to 180 degrees Celsius/356 degrees Fahrenheit. Prepare an 8-inch-square baking pan by lining it with parchment paper and setting it aside
In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt
If using dates with seeds remaining in them, remove the seeds and slice the dates into tiny pieces before continuing. Dates should be dredged in 1 tablespoon flour to prevent them from sinking into the batter when they are added. Make a mental note to put it away. Chopped the walnuts, reserving 2 tablespoons for the tops. Remove from consideration
In a separate mixing bowl, stir in the softened butter. Using a hand mixer or a wire whisk, cream the butter until it is light in color or creamy. After that, add the granulated sugar and brown sugar and mix until everything is thoroughly blended. Add the eggs one at a time, beating after each addition, until fully integrated. Add in the sifted flour mixture and carefully fold it in until there are no more traces of flour remaining on the surface. Pour in the powdered chopped dates and chopped walnuts and fold until everything is well combined. Pour the batter onto the baking pan that has been prepared and sprinkle with the remaining walnuts. Bake for 30-35 minutes at 180°C (356°F) in a preheated oven for 30-35 minutes, or until a toothpick inserted comes out clean.

Video

2020-10-30

Food for the Gods

According to the most recent information released Food for the gods is a wonderful dessert that is typically provided around the holidays. It is buttery and chewy, with crisp tops and edges, and it is served warm. It is filled with dates and walnuts, and it is undoubtedly a sumptuous dessert. It is only a few days until Christmas, my dearest companions. Baking is one of my favorite ways to usher in the holiday mood. Despite the fact that it will be a little different this year, baking will provide a feeling of warmth and delight over the holiday period.

I’ve just finished preparing a batch of Food for the Gods.

If you ask me, it is a delicious pleasure, and one that we have earned during these strange times of epidemic.

Food For the Gods

Food for the gods is distinguished by its chewy inside, which is dotted with pieces of chopped dates and walnuts for added texture and flavor. The borders are crisp and golden, while the interior is soft and chewy, thanks to the baking process. In the Philippines, it is most commonly consumed around the holidays, when it is packaged in attractive tins or cellophane. The dates (which have been pitted) and walnuts are cut to the size desired by the cook. I prefer mine in the tiniest of pieces, but you may turn them into larger pieces if you choose.

Allow yourself to be pampered, my friends.

I’m sending you all my love!

How to Make Food for the Gods?

Preheat the oven to 350 degrees Fahrenheit. Prepare a 7-inch square baking pan by lining it with parchment paper. Then, in a separate mixing bowl, beat the butter and sugars together until thick and fluffy. Toss in the eggs one at a time, thoroughly beating after each addition. In a separate basin, mix together the flour, baking powder, and salt
Fold in the vanilla extract until well combined. Add this mixture to the mixer bowl and beat on low speed for a few seconds before increasing the speed to medium-high until all of the ingredients are integrated. Fold in the walnuts and dates until well combined. The batter will be thick, so spread it into the pan that has been prepared. Using an offset spatula, level the surface of the cake. Preheat the oven to 350 degrees F and bake for 30-35 minutes. The top of the cake should be golden. It is completed when the borders are firm but the middle is still pliable. Allowing the baked product to cool completely before slicing into squares is recommended. As the core cools, it will continue to solidify further.

Storing food for the gods

Keep Food for the Gods at room temperature in a jar with a tight-fitting lid
Otherwise, refrigerate. As an alternative, you may package the items as presents in food-grade paper or boxes.

Ingredients

A half-cup of melted butter, 3/4 cup of brown sugar, 1/2 cup white granulated sugar, two large eggs, one teaspoon vanilla extract, one and a half cups all-purpose flour, two and a quarter teaspoon baking powder, one-half teaspoon salt, one and a half cups pitted dates, chopped

Instructions

Preheat the oven to 350 degrees Fahrenheit. Prepare a 7-inch square baking pan by lining it with parchment paper. Then, in a separate mixing bowl, beat the butter and sugars together until thick and fluffy. Toss in the eggs one at a time, thoroughly beating after each addition. In a separate basin, mix together the flour, baking powder, and salt
Fold in the vanilla extract until well combined. Add this mixture to the mixer bowl and beat on low speed for a few seconds before increasing the speed to medium-high until all of the ingredients are integrated. Fold in the walnuts and dates until well combined. The batter will be thick, so spread it into the pan that has been prepared. Using an offset spatula, level the surface of the cake. Preheat the oven to 350 degrees F and bake for 30-35 minutes. The top of the cake should be golden. The corners are firm, but the middle is a little floppy. Allowing the baked product to cool completely before slicing into squares is recommended.

Notes

When the borders of the cookies/bar are set, the cookies/bar is complete. The middle of the cake may appear a little jiggly in the center, but it will firm up as it cools. Cookies/bars can be kept at room temperature for up to 4 days if they are stored in an airtight container.

Nutrition Information:

Yield:16 The following is the amount per serving: Calories:207 11 g of total fat 4 g of saturated fat 0 g of Trans Fat 6 g of unsaturated fat Cholesterol:39mg Sodium:145mg Carbohydrates:26g Fiber:1g Sugar:21g Protein:3g

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Made this recipe?

A delicious baked dessert, named Food for the Gods, is created with dates and walnuts combined in a light and airy buttery dough. The texture is incredible, and may be described as a combination between a wet butterscotch and a crumby cookie. Even though I am not familiar with the history of this meal or where it came from, it is safe to assume that I know where the name comes from; give it a try and I am confident that you will recognize it as well. When you bake this dessert, you use dates and walnuts, which are combined in a light buttery dough.

During the Christmas season in the Philippines, it is quite popular, and it is similar to the American fruit cake in that it is given as a present to friends and family members.

It is possible that the name was changed during the American colonization, and because dates and walnuts are quite expensive in my home country, the dish was referred to as “Food for the Gods,” denoting lavish ingredients intended for “the Gods,” which can also refer to wealthy individuals or those in positions of authority.

Because the Aztecs and the Mayans both thought that cocoa was a gift from the gods, chocolate was referred to as “Food for the Gods” by the ancient cultures.

Avoid being scared by the name; this is not a difficult recipe to follow and does not need any special baking abilities.

However, if you are concerned that you may have difficulty creating them on your first attempt, I recommend that you print out the recipe and attach it to the baking equipment you will be giving them instead of handing them to a buddy who can bake. Print

Description

A delicious baked dessert, named Food for the Gods, is created with dates and walnuts blended in a light and airy buttery dough. The texture is incredible, and may be described as a cross between a wet butterscotch and a crumby cookie.

Food for the Gods is a baked dessert prepared with dates and walnuts blended in a light buttery dough. The texture is incredible, think of it as a cross between a wet butterscotch and a crumby cookie.

Food for the Gods- Dates and Raisins Bars

In the wonderful words of the minister who presided at their wedding blessing, they said, “I will love you now, tomorrow, and for the rest of my life.” I couldn’t concentrate. Food for the Gods- Dates and Raisin Bars- was the subject of my thoughts on the Filipino treat. I cooked some goodies, which were nicely hidden away in tins in our hotel room. We were perched on the crest of a mountain overlooking a tranquil lakeside house in upstate New York. In September, it was a cool day outside. The beautiful, azure blue sky served as a stunning background to the picturesque vista of the grassy knolls and lush trees below us, which we enjoyed from the comfort of our seats.

While I was preparing for the wedding weekend, I also had a baking project on the go.
Food for the Gods is a popular dessert bar in the Philippines.
When the entire baking pan was placed in the oven, the delicious fragrance of the butter filled the house like no other.
Throughout the house, the delicious butter aroma drifted out to the terrace, up in the sky, and across the street to the neighbors’ house.
It was the ideal treat for them to enjoy immediately following the wedding celebrations.
In fact, they submitted images of the tin that contained the ‘Food for the Gods’ date bars, showing both before and after shots.
I knew these Filipino date bars would be a smash every time I made them for someone, so I made them in advance.
Please believe me when I say that if you make them and give them as presents, everyone and anybody will genuinely “love them now, tomorrow, and forever.”

Food for the Gods – Dates and Raisins Bars

If you’re going to make this all-time favorite Filipino dessert bars named Food for the Gods- Dates and Raisins Bars, the key to success is to use excellent butter in the baking process. With Kerrygold Butter, I created dessert bars that were rich, juicy, and indulgent in every way. Each bar had an abundance of dates, raisins, almonds, and butter, much outweighing the amount of flour used. It was simple to make, and much simpler to fall in love with. You may make them as gifts, for your family, or simply for yourself.

I created this dish for AsianInAmericamag, which was inspired by my sister Isabel Besa Morales, who is a certified specialist in nutritional research and development.

Preparation time: 30 minutes Cooking Time: 35 minutes 1hr5mins is the total time.

Course:Dessert American, Asian, and Filipino cuisines are available. Food for the Gods is the keyword here. Dates, walnuts, and other nuts The Raisins Bar is a snack bar that serves raisins. Servings:14pieces Calories:300kcal

I used Kerrygold Butter). 1 1/2 cups all-purpose flour
1 cup unsalted butter melted at room temperature (I used Kerrygold Butter). 3 whole big eggs (I used 3 whole large eggs). a cup of organic, cage-free eggs
1 teaspoon pure vanilla extract
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 cup molasses
1 cup raisins
1 cup pitted chopped dateschopped in small pieces almost the size of raisins
1/4 cup dark molasses
1 cup chopped unsalted walnuts(optional, omit if there are any nut allergies)
1 cup pitted chopped dateschopped in small pieces almost the size of raisins cellophane candy wrappers (cut into 4 × 4-inch pieces) or muffin paper cups (for 12 to 14 pieces)

Using an electric mixer set on medium speed, cream the butter and both sugars together
Add the eggs one at a time, beating well after each addition. Add the molasses and vanilla extract
Then the flour and the rest of the dry ingredients. Make a smooth paste. Hand-mix in the walnuts, raisins, and dates until well combined. Using a wooden spoon, thoroughly combine the ingredients. Pour the batter into a greased 9 x 11-inch baking pan that has been lined with parchment paper and set aside. Bake for 35 minutes at 350 degrees Fahrenheit in a preheated oven. By inserting a knife into the center of the pan, you may determine whether the dish is done. If the knife comes out clean, the bars are done
Otherwise, they are not. When finished, allow it cool on the counter for a few minutes. After that, cut into 2-inch bars. To package: In the Philippines, these are individually wrapped in brightly colored cellophane to make them stand out. Alternatively, you may place them in colorful muffin paper cups and keep them in cookie pans to give as gifts. To store: These Food for the Gods date bars will keep for up to 3 days in their original packaging without refrigeration. To store in the freezer, wrap the baked goods in plastic wrap and a layer of aluminum foil and place them in plastic resealable bags or sealed plastic containers before freezing. It is possible to keep these in the freezer for up to a month.

Copyright Notice: Hello, Friends! Do not plagiarize my recipes. All the images and content here are COPYRIGHT PROTECTED. This means BY LAW you are NOT allowed to use my photos or content on your site, videos, TV shows, cookbooks, media content without my permission. If you want to republish this recipe, please re-write it in your own words and simply link back to this blog to give proper attribution. It’s the legal thing to do. Thank you. Email me at

One serving contains:1g|300kcal|45g carbohydrate|2g protein|13g fat|8g saturated fat|Cholesterol:35mg|Potassium:222mg|Fiber:1g|Sugar:27g|Vitamin A:405IU Vitamin C:1mg Calcium 37mg Iron 1mg Iron 1mg Iron 1mg Notes on Nutrition: The nutrition information supplied is an estimate, and it will vary depending on the cooking or baking method utilized, as well as the brands of ingredients used. Were you a fan of this recipe? A collection of more than 100 Filipino dessert recipes may be found in my best-selling cookbookHow to Cook Filipino Desserts, Cakes, and Snacks.

Cooking Traditional Filipino Recipes in a Multicooker Pot: My Mother’s Traditional Philippine Cooking in an Instant Pot My cookbooks and books are available for purchase on Amazon.com, where they are available in both paperback and Kindle formats.
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Reader Interactions

My long-time buddy dropped by our place last week with a basket full of delicacies and a bottle of wine in hand. She also brought some food for the gods, as well as some handmade mango pudding. Dates and walnut bars, often known as “Food for the Gods,” are well-known among Filipinos as a sweet delicacy. This is one of the most popular baked delicacies to give out as gifts during the holiday season. My favorite Christmas treat has been a family tradition since I was a young child growing up in the Philippines.

My coworkers and I agreed that it would be wonderful if I shared these snacks with them.

They turned out perfectly, and they weren’t too sweet.

Enjoy!

12 teaspoon baking powder
12 teaspoon baking soda
34 cup salted butter, room temperature
34 cup white sugar
34 cup brown sugar
2 big eggs
1 tbsp vanilla extract
1 cup chopped pitted dates
1 cup chopped walnuts
114 cups all-purpose flour

Preheat the oven to 350 degrees Fahrenheit. Prepare a 9×13-inch baking pan by greasing it and lining it with parchment paper. Remove from consideration
Using a fine mesh sifter, sift together the flour, baking powder, and baking soda. In a large mixing basin, cream together the butter and both sugars until light and fluffy. Add the eggs one at a time, beating well after each addition. Add the vanilla and mix until well combined. Add the flour mixture and mix until well combined. Fold in the chopped dates and nuts with a light hand. Fill prepared pan halfway with batter and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean (depending on your oven). Allow to cool fully on a rack before cutting into bars
Serve.

Reader Interactions

As part of my previous job at China Bank, I traveled to a number of regions to do branch software installs and network settings. Bacolod is one of the provinces that I visited, and it was there that I first tasted the wonderful flavor of Food for the Gods for the first time (FftG). I was at Virgie’s Homemade Products, where I was purchasing “pasalubong” (a gift given by someone who has just returned from a vacation), and the proprietor informed me that Butterscotch and FftG were among their most popular flavors.

Since then, FftG has risen to the top of my list.
I’m not really sure why this was given the moniker FftG.
According to others, this is due to the fact that FftG is divinely delicious, which I agree with.
Food for the Gods is a popular delicacy among Filipinos, especially during the Christmas season and other special occasions.
These bars, which are made with a delectable combination of dates, walnuts, molasses, and honey (pluspecans in my version), are really tasty and addicting.

Despite the fact that I’ve been baking FftG for more than a decade, I never get bored of it. You should give it a go. It’s quite simple to put together. Moreover, it will fill your home with a pleasant scent, giving you an incentive to bake more often. Here’s how to make the dish. Ingredients:

1 14 cups sifted all-purpose flour
12 teaspoons baking powder
12 teaspoons baking soda
14 teaspoons salt
1 cup softened butter Brown sugar (I always use Sugar In The Raw for my Food for the Gods since it is more natural). 1 cup pitted dried dates, chopped
3 eggs
1 tablespoon molasses
1 tablespoon honey
12 teaspoon vanilla essence.)
1 cup chopped walnuts
1 cup chopped pecans

In terms of toppings, I basically want my Food for the Gods to be incredibly chunky (this is optional). Preparation: 1. Preheat the oven to 350 degrees Fahrenheit. 2. Lightly oil a 9 x 13-inch baking pan with cooking spray. 3. Combine the first four ingredients in a mixing bowl. 12 cup of the flour mixture should be used to dredge the dates. 4. Cream together the butter and sugar. 5. Add the eggs one at a time, beating well after each addition. Gradually incorporate the flour mixture. Combine the molasses, honey, and vanilla essence in a mixing bowl.

6.
Bake for 10 minutes after pouring the batter onto the pan you have prepared.
Reduce the heat to 300 degrees Fahrenheit (150 degrees Celsius) and bake for 30-35 minutes, or until a toothpick inserted comes out clean.
Allow it cool for approximately 30 minutes before cutting into bars no larger than 2×2 inches in size.
Alternatively, you can simply serve it as is!:)

Food for the Gods – Chewy Date and Walnut Bars

Temptation for the Gods – Moist and Chewy Date and Walnut Bars

Acknowledgements

First and foremost, I’d want to express my gratitude to my sister-in-law, Alice, for sharing this recipe with me. Thank you very much for your help! To go directly to the recipe, please click here.

Food for the Gods – What is it?

Food for the Gods is an amusing moniker. The reason for this will become apparent after trying them out. So let’s get this party started. These chewy bars are unquestionably a delicious treat, especially around the holidays. They are moist and thick as a result of the dates and sugars (a combination of white and brown) that have been added into the recipe. The nuts, on the other hand, add a satisfying crunch to the dish. We start with dates and almonds that have been coarsely chopped, and then combine them with the flour.

Clumpy bars, when we obtain only nuts or only dates in our bar, are absolutely not what we’re looking for.
As I previously indicated, we have two different forms of sugar for our batter.
This recipe calls for equal amounts of brown sugar and white sugar, which may be found in most baking recipes.
It always ends out beautifully, no matter how you do it.

Make certain that the dates and nuts are completely coated in batter. It’s also important not to over-mix so that the dates and nuts don’t get crushed. You’ll want the finished product to have a substantial amount of bulk.

Baking and Presentation

The recipe specifies that the baking time should be 40 minutes. Because every oven is different, check after 30 minutes to see whether the cake tester (or toothpick) comes out clean. If some batter is still sticking to the cake tester after adding an additional few minutes, go ahead and do so. You’ll want to stop baking when the cake tester comes out clean, which should be around this time. Traditionally, we would individually wrap the bars in aluminum foil and brightly colored cellophane. During the holidays, though, I prefer to use bright colors such as green, red, and transparent cellophane.

Best of luck with your baking!

Ingredients 1 tablespoon softened butter (for lining baking pan) 2 cups pitted and chopped dates 2 cups finely chopped walnuts 1/4 cup unbleached all-purpose flour a quarter teaspoon of salt baking soda (half a teaspoon) 1 cup unbleached all-purpose flour unseasoned butter (at room temperature): 3/4 cup 2 quail eggs 1 teaspoon of vanilla extract 3/4 cup granulated sugar 3/4 cup granulated sugar Instructions

Preheat the oven to 300 degrees Fahrenheit. Prepare the pan by coating it with a thin layer of butter. Prepare the pan by lining the bottom with parchment or wax paper. Another thin coating of butter should be applied to the paper. Make a mental note to put it away. In a medium-sized mixing bowl, combine the chopped dates and nuts. Add the 1/4 cup of flour and mix well. Gently combine the ingredients so that the pieces are lightly dusted with flour. Any fragments that have become clumped together should be broken apart. When you dredge the pieces in flour, you can be confident that they will be dispersed equally throughout the cake batter. Make a mental note to put it away. In a small mixing bowl, whisk together the salt, baking soda, and 1 cup flour. Make a mental note to put it away. Cream the butter until it is light and fluffy. Toss in the eggs one at a time, thoroughly mixing after each addition. Blend in the vanilla and the sugars until completely combined. In a separate bowl, whisk together the flour and baking powder. Make a thorough mix. Toss the dates and nuts into the cake batter and mix thoroughly. Make a good mixture. The consistency of the mixture will be thick and chunky. Transfer the mixture to the baking pan that has been prepared. Bake for 40 minutes or until a cake tester comes out clean when using a preheated oven. Allow for cooling. Cut the dough into bars. Wrap in cellophane wrappers or serve in muffin cups to preserve freshness.

More recipes may be found at Of Food and Art.

Food for the Gods

As a result, eating for the gods is considered to be a rare occasion indulgence.
If you substitute raisins and cashew nuts, which are significantly less expensive, you will surely save money, but the cookie squares will lack the ideal smoothness of actual food for the gods.
Medjool dates are sometimes known as palm dates.
They are offered dry, pitted, or unpitted, according on your preference.
Other than that, there is nothing else to delete or toss.
Recipe courtesy of It has an unbelievable amount of texture and, when done correctly, is not too sweet.
Preparing the dates and walnuts with a little amount of flour before adding them to the dough can help to keep them from sinking during the baking process.

Before baking, you can decorate the top of the cake with the reserved dates and walnuts. This is absolutely optional. Preparation time: 10 minutes Cooking Time: 30 minutes Time allotted: 40 minutes CourseDessertCuisineFilipinoServings16 squares of two inches in size

16 ounces toasted chopped walnuts, 14 ounces unsalted butter, 12 cups dark brown sugar, 2 big eggs, 1 12 teaspoons baking powder, 14 teaspoons salt. 1 cup chopped pitted dates, 34 ounces all-purpose flour plus two teaspoons salt.

Preheat the oven to 350 degrees Fahrenheit. In a microwave-safe dish, melt the butter for 30 seconds on high, or just until melted, then set aside to cool a little
Make a parchment paper border around the bottom and edges of an 8″ x 8″ baking pan. Using a teaspoon of flour, mix the chopped dates in the bowl until they are evenly coated with flour. Place the walnuts in a separate bowl, sprinkle with a teaspoon of flour, and toss to evenly cover each piece. In a mixing basin, scrape the melted butter in, add the brown sugar, and stir until the mixture is of uniform consistency. Mix in the eggs until there is no trace of an egg-y streak left
Mix the remaining flour with the baking powder and salt in a separate mixing dish until well combined. Add to the sugar mixture and stir just until everything is thoroughly incorporated
Fold in the dates and walnuts until well combined. Fill and smooth the batter into the prepared pan, ensuring that it is uniformly distributed. Bake for 25 minutes at 350 degrees Fahrenheit, then turn off the oven but keep the pan inside for another five minutes. In a saucepan, heat the uncut food for the gods until it is barely warm. After inverting the pan on a rack and peeling off the parchment paper, invert the pan on the cutting board
Cut the food for the gods into 16 squares of two inches each.

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Storage of food for the gods is facilitated by refrigeration or freezing. In a covered container, arrange the ingredients in layers divided with parchment paper. Refrigerate until room temperature (or warm if using a microwave).

Food For The Gods Recipe

Food for the Gods was one of my favorite Filipino treats while I was growing up. This recipe for Food for the Gods is simple and straightforward to prepare, and it is devoured rapidly in our home. Years ago, my father was constantly showered with massive pieces of dates from Saudi Arabia, which is the world’s second largest producer of dates behind the United States. This box was 24 inches by 12 inches by 2 inches in thickness when it was fully packed, and I remember it well. Dates were pitted and wrapped in a large bar of chocolate-like packaging.

If you enjoy dating, you’ll enjoy these as well.
Oh, that was really exquisite.
Because dates are scarce in the Philippines, I’m curious if this delectable confection originated there.
My mother placed orders for cakes and pastries from a variety of bakeries for her company.
My younger brother and I.
Besides that, we were given a selection of pastries from Fountain Bleu, a well-known bakeshop and baking school in Manila, which we enjoyed on a regular basis.
The nanny was copying all of my brother’s school notes, and she gave us a box of various sweets every day, which we really enjoyed!
My mother had to pick up my brother from school on an almost daily basis since the school bus had already departed and only his backpack had made it home with him.
Fortunately, everything worked out for the nanny.
However, during the holidays, we indulge, and our Food for the Gods is usually a success with the crowds!

How to Make Food for the Gods Recipe

This dish is best made with large pitted Medjool dates, which are the best dates to use for this dessert if you have access to them. Due to its high quality and flavor, Medjool dates are considered to be one of the finest varieties of dates. The dates in this package are huge, plump, and juicy. Dates, like any other fruit, are a good source of essential nutrients such as fiber, sugar, magnesium, potassium, and carbs, among others. Premium medjool dates may be found at Sprouts and Whole Foods.

We enjoy eating dates as a snack or as a dessert after a meal.

I made a few minor adjustments to my mother’s recipe.

Its sugar is far more nutritious than processed granulated white sugar, which has been refined. In addition, I find it simpler to chop dates using a knife rather than a food processor rather than a food processor.

A quarter cup of granulated sugar white
A quarter cup of brown sugar
One cup of softened butter
One cup of all-purpose flour
Two pieces whole eggs
One-and-a-half teaspoonsbaking soda
One-and-a-half teaspoonsbaking powder
One-and-a-half teaspoonssalt
One-and-a-half teaspoonsvanilla

Toss flour, salt, baking soda, and baking powder together in a large mixing bowl. Remove from consideration
Using an electric mixer, beat the butter until light and fluffy, then gradually add the white and brown sugar. Mix until the mixture is light and fluffy. Add the eggs and mix until everything is well-combined. Add in the vanilla extract
Add the flour mixture in little amounts at a time. Mix until everything is well-combined. Add the dates and walnuts and mix well. Grease an 11 x 7-inch baking sheet with cooking spray after the mixture is thoroughly combined. Bake at 300 degrees F for 30 minutes, then at 350 degrees F for 15 minutes. Pour batter into baking dish. Note: Because oven temperatures vary, you should modify baking times appropriately. Once you’ve finished baking, allow it to cool completely. To loosen the sides, use a spatula to spread them out. Remove from oven and cut into 18 pieces or serves. Enjoy
Keep it in a tightly sealed container.

When chopping dates using a knife rather than a food processor, the results are more consistent.

FOOD FOR THE GODS (QUICK RECIPE, PERFECT FOR GIFT GIVING)

Food for the Gods that is quick, simple, chewy, tasty, and indulgent. The reason why this Filipino dish is dubbed Food for the Gods is beyond me, but one thing is for certain: this Filipino dessert is absolutely divine. You must exercise self-control in order to refrain from going for seconds or thirds. This right there is the bane of your diet, which is why we only prepare it in the Philippines during the Christmas season to give away as gifts to people. However, I am not one to adhere to rules, so I created it simply for the sake of it.

You may now truly consume a date, even if they are not your favorite since the dates will be covered with a chewy-ness and sweetness that will have you going back for more.

You may make this for a friend’s birthday.

You are welcome to bring these Food for the Gods to any potluck celebration you are organizing.

Food fit for the gods that is quick, simple, chewy, tasty, and indulgent! The reason why this Filipino dish is dubbed Food for the Gods is beyond me, but one thing is certain: this Filipino dessert is really delicious. Stopping oneself from going for seconds or thirds is a difficult feat to do. This right there is the bane of your diet, which is why we only prepare it in the Philippines during the Christmas season to give it as gifts to others. It was simply for fun, because I don’t typically follow the rules. One of my favorite Filipino delicacies is “Food for the God.” You may now truly consume a date, even if they are not your favorite since the dates will be covered with a chewy-ness and sweetness that will have you going back for another bite or two. You also don’t have to wait until Christmas to enjoy this treat because it is so simple to prepare. This is a great recipe to make for a birthday party. Adding a splash of color to the package will ensure that someone will grin. You are welcome to bring these Food for the Gods to any potluck celebration you are planning to attend. DIFFERENT VARIATIONS OF FOOD FOR THE GODS RECIPE In order to test several variations and ingredients, I cooked this Food for the Gods twice.

In addition, the dish turned out to be rather tasty. Waiting for you to experience this OUTSTANDING FOOD FOR THE GOD’S APPETITE! And for your Noche Buena, why not try thisPandesal Recipe and thisLechon Kawalifrecipe?

2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 cup melted butter
1 and 1/2 cups dark brown sugar
1/4 teaspoon salt
1 teaspoon vanilla extract
1/2 cup light corn syrup
2 eggs
1 cup chopped dates OR (raisins)
1 cup chopped walnuts ORcashews
1 cup chopped pecans ORcashews
1 cup chopped pecans OR

Preheat the oven to 350 degrees Fahrenheit and line an 8 × 8 inch baking pan with parchment paper. Adjust the oven rack to the middle position
In a large mixing basin, combine the melted butter and sugar and stir well. Combine the eggs, light syrup, and vanilla extract. And continue to mix until everything is combined
Combine the flour, baking soda, baking powder, and salt in a large mixing bowl. Combine until everything is well-combined. Mix in the walnuts and dates until well combined. Pour the ingredients onto a baking pan that has been lined and bake for 20 minutes in a preheated oven. ENJOY

Variations of the Food for the Gods recipe: I cooked this Food for the Gods recipe twice, each time using a different variant and set of ingredients. Because dates are extremely costly in the Philippines, I substituted 1 cup of Craisins or Raisins for 1 cup of dates. I used 1 cup cashews that had been chopped. In addition, the recipe turned out to be rather tasty. 1 1/2 cup all-purpose flour

Food for the Gods

Food for the Gods Recipe

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Food for the Gods

Food for the Gods

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Food for the Gods- Dates and Raisins Bars

Food for the Gods – Dates and Raisins Bars

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Food for the Gods – Chewy Date and Walnut Bars

Acknowledgements

Food for the Gods – What is it?

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Food for the Gods

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Food For The Gods Recipe

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FOOD FOR THE GODS (QUICK RECIPE, PERFECT FOR GIFT GIVING)

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