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  • Writer's pictureJust a Tad Salty


My husband does not care for sweets. But, if there is one dessert he will surely eat, this is it. Food for the Gods. We both have always loved this sweet decadent bar of heavenly goodness. Rich, dense and moist. Packed with dates and walnuts. One bar usually is not enough.


2 sticks of cold butter, diced

1 cup packed brown sugar

1 cup white sugar

1/4 teaspoon salt

2 eggs, room temperature

1 teaspoon vanilla extract

1 Tablespoon molasses

½ cup sourdough starter discard

½ cup all-purpose flour, plus 2 Tablespoons

If you are not using sourdough starter discard, use 1 cup of all-purpose flour instead, and add ¼ teaspoon baking powder into your dry ingredients.


Preheat oven to 350 degrees Fahrenheit.

Using a stand mixer with paddle attachment and on low speed, cream the butter and sugars until light and fluffy.

Once mixture is fluffy, add the eggs and continue beating on low speed.

Gradually add the sourdough starter discard, followed by the vanilla and molasses.

Lastly, add the all-purpose flour and salt, mix until well incorporated into the wet ingredients.

Turn off stand mixer.

Using a spatula, fold in walnuts and dates into the batter.

Pour the batter on a well-greased and lined 9 inches X 13 inches baking pan. Spread batter evenly.

Bake for 35 to 45 minutes or until golden brown, or once toothpick comes out clean when you stick it into the center of the cake (toothpick technique).

Food for the Gods
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