We’re almost halfway done with the Holy Season of Ramadan, and that means we’re also almost halfway through with fasting while the sun is out. For our non-Muslim followers, this age-old practice might come as a shock — a whole day without food may seem manageable, but keeping that up for a month or more can sound pretty extreme.
Unbeknownst to many, we do have meals twice a day during Ramadan season, which we refer to as Suhoor and Iftar. Suhoor is consumed around 3 to 4 in the morning, before the sunrise which signals the beginning of praying and fasting. Iftar—also known as Fatoor—on the other hand, is our meal after the sun has set.
Did you notice the pattern? Both meals are taken when the sun is not yet visible.
This scrumptious no-cook recipe we’re featuring today is perfect for Suhoor, since it’s filled with carbohydrates to power our Muslim brothers and sisters through the day. Of course, you can also freely prepare this as a treat or a snack for friends and family!
Date and Almond Bars
2 cups rolled oats
1 cup almonds
1 ¼ cups pitted dates
¾ cup dried apples
¼ cup sweetened coconut flakes
1 tbsp. honey
1/8 tsp. kosher salt
¾ cup crispy rice cereal
- Place the first 7 ingredients in a blender or food processor. Process until finely chopped.
- Add the cereal. Pulse to combine.
- Take out the mixture and press it into the bottom of a square ceramic or baking dish greased with cooking spray. You can lightly coat your hands with oil if the mixture is too sticky.
- Set aside for an hour or two in the fridge.
- Once chilled, cut into serving portions. Enjoy!
If you missed our Iftar special recipe from India, check out this blog for Kheeme ki Ganji’s recipe.