Food for the Gods

1 1⁄2 cups chopped walnuts

2 cups measure-for-measure gluten-free flour blend, such as King Arthur Baking brand (may substitute unbleached all-purpose flour, preferably organic)

1⁄2 teaspoon baking powder

1⁄2 teaspoon baking soda

1⁄2 teaspoon kosher salt

1 pound Medjool dates, chilled in the freezer, then pitted and chopped (each date cut into four pieces)

3 sticks unsalted butter, melted and cooled

1 cup packed dark brown sugar

1 cup coconut sugar (may substitute granulated sugar)

4 large eggs, at room temperature 1 teaspoon vanilla extract

1 teaspoon flaky sea salt

Instructions: Position a rack in the middle of the oven and heat to 325 degrees.

Place the walnuts on a rimmed baking sheet and toast in the oven 8-10 minutes, or until fragrant, shaking halfway through. Let cool completely.

Grease the bottom and sides of a 9- by 13-inch baking pan (or two 8-inch square pans) with nonstick cooking spray, then line with parchment paper or aluminum foil (no need to spray if using foil), leaving a generous overhang on the two long sides. Coat the bottom and sides of the parchment or foil with the nonstick spray as well.

In a large bowl, whisk together the flour, baking powder, baking soda and kosher salt until fully incorporated.

In a medium bowl, combine 1⁄4 cup (30 grams) of the flour mixture with the dates and walnuts. Toss together, making sure the date and walnut pieces are coated and separated.

In a separate large bowl, whisk together the butter, brown sugar and coconut sugar until the sugars are dissolved, 2-3 minutes. Add the eggs one at a time, whisking each until thoroughly combined before adding the next egg. Whisk in the vanilla extract and then the flour mixture in two additions. Add the coated dates and walnuts in two batches, folding together with a spatula.

Pour the batter (it will be thick) into the prepared pan and evenly smooth the top. Bake for 40-45 minutes, rotating from front to back halfway through, until the edges and top have a golden crust but the middle remains slightly underdone, with a toothpick inserted in the center pulling up moist crumbs. Sprinkle with the sea salt.

Transfer the baking pan to a wire rack and let cool for at least 1 hour.

Using the excess parchment or foil like a sling, remove the slab from the pan and transfer to a cutting board. Using a long serrated knife, trim the edges and cut the slab into 2-inch squares; you should get 24 pieces. Transfer the cut pieces to an airtight container and freeze for 30 minutes.

Wrap each piece in a 6-inch colored cellophane square (like a small present), twisting the ends tightly to close.

Note: The bars can be stored in an airtight container at room temperature for up to 4 days, refrigerated for up to 1 week or frozen for up to 1 month.

Makes 24 bars

Adapted from Los Angeles chef and writer Isa Fabro.