Food for the Gods contains dates and walnuts. It is rich and decadent. It has the consistency of a brownie with a little bit of a crunch on the outside and chewy on the inside. It is buttery goodness and you can taste the butter in every bite. I’m not sure why it’s called Food for the Gods, but I’m assuming it has to do with the amount of dates and walnuts in it. It tastes like heaven and maybe that’s why it’s called Food for the Gods.
I recently made a batch with the recipe I posted on Food for the Gods, A Filipino Heavenly Treat. I was happy that my cousin and aunt also made some as well. Theirs turned out great! Especially my cousin’s batch. They looked delicious and his squares were cut to perfection. They used to make this treat at his mom and dad’s bakery. That’s actually the first time I tried it. His mom gave me a piece to try and I loved it. He said that when they would make this treat at the bakery, they would trim the edges and give them to him and his twin brother to snack on. What a lovely memory. Those edges are delicious. They are so crispy and they are my favorite part!
I haven’t used this recipe in 10 years! That’s the last time I made Food for the Gods. I remember them being a hit when I brought them to a family Christmas party. My friend, Grace, makes them every year and they are always anticipated. She’s the one who shared the recipe with me. And here it is:
Food for the Gods
1.125 cups of sugar
1 cup melted butter
1 cup chopped walnuts
1 cup chopped dates
1 tsp baking powder
1/4 tsp salt
1 cup all-purpose flour
Pre-heat oven to 350 degrees F. Grease and flour a 13x9x2 rectangular pan. Set aside. In a bowl, beat eggs lightly. Add sugar, butter, walnuts and dates. In a separate bowl, mix dry ingredients and fold into batter. Spread on prepared pan. Bake for 50 minutes at 350 F in a water bath. Remove from water bath and continue to bake for 10 more minutes on rack. Cut into bars while warm.
I recently made a couple of batches to give out for Christmas. It was a lot of chopping of the dates and walnuts, but it felt therapeutic.
It does contain a lot of butter. I used the suggested amount, but you can probably cut that amount if desired. I have also heard of people cutting the amount of sugar used, so I am sure that this recipe can be adapted.
Also, it includes a water bath for the first 50 minutes of baking. This is to add moisture to the oven. After 50 minutes of the water bath, you take the water bath out and bake for another 10 minutes. This is when the crunch happens, at the top. You can omit the water bath, but if you do, you will notice a more crunchy texture.
This is a delicious Filipino treat that seems to be enjoyed by all. Give it a try. Happy baking!