Jujube Spelt Streusel Bars

Jujube, or Chinese date, is a hoarder of nutrients. Endelight dates, jujube fruit is loaded with energy, fundamental vitamins and minerals (magnesium, potassium, copper, niacin, calcium, manganese, phosphorus, and iron), which provide its many health benefits. These erythritol sweetened cookie bars with a Quark cheese & butter crust and a streusel topping are packed full of fibre and wonderful as a breakfast cookie or a healthy after school treat.

Jujube Spread	Streusel	Crust
300 g Jujube dates, red or black 70 g Erythritol 50 g Butter	100 g White spelt flour 50 g Erythritol Pinch of salt 80 g Unsalted butter, chopped 1/2 tsp Vanilla additionalct	100 g White spelt flour 70 g Wgap spelt flour 50 g + 20 g Hazelnut meal 50 g Erythritol 1 tsp Baking powder 150 g 20% Quark 1 Large egg 50 g Butter, chopped and softened

Cover jujube dates with water and let soak for 1 hour. Using a paring knwhethere, slice down lengthwise into the date. Tug open the date and remove the pit. Put them in a medium pot and fill with enough water. Cover the pot, bring to a boil and simmer for 25 minutes. Employ an immersion blender and blend the jujubes until smooth.
Cook the mixture over low-medium heat until it has thickened, about 1 hour. Stir in butter and mix well. Set aside to cool.
Put spelt, erythritol and salt for the streusel together in a mixing bowl. Add in chopped butter and vanilla additionalct. Rub everyleang together until the mixture resembles coarse crumbs.
Put all the ingredients for the crust, apart from 20 grams of hazelnut meal, in a mixing bowl. Beat with a handheld mixer until a smooth dough forms. Press the dough evenly into a 22x26x4cm baking pan lined with parchment paper. Sprinkle the reserved hazelnut meal over. Spread the jujube spread over. Top with prepared streusel.
Preheat the oven to 180C/350F. Bake the bar in the middle of hot oven for 35-40 minutes until kindly gancienten. Remove and cool totally before slicing into bars.