About 10 years ago, a customer asked me to make gluten free dessert for her gluten-intolerant son's birthday. I wanted to make something that is unique, tastes good and uses ingredients from the Mediterranean. Thus, the date and walnut bar was born. Soon after, they became a hit at the restaurant! They are enjoyed by everyone, irrespective of whether they are allergic to gluten or not.Gluten Free Date and Walnut Barsmake 12 bars1/2 cup un-salted butter1 cup white sorghum flour1/2 cup hazelnut flour2 tablespoons white sugar1/2 teaspoon ground cardamom1 cup brown sugar1 cup walnuts, chopped8 ounces chopped dates3 eggs1 tablespoon white sorghum flour1/2 teaspoon baking soda1 tablespoon vanilla extract1/2 teaspoon saltTo make the crust:-Mix white sorghum flour with the hazelnut flour, white sugar and cardamom. Add the butter and blend until you have coarse dough.-Press the dough firmly into the bottom of a 9-inch square cake pan. Bake in a 350 degree oven for 10 minutes. Remove from the oven and allow to cool for 15 minutes.To make the bars:-Mix the brown sugar with the chopped walnuts, the chopped dates, 1 tablespoon of white sorghum flour, the baking soda and the salt.-Whisk the eggs and vanilla extract, and then add to the date mixture. Mix until well blended.-Pour the date batter over the baked crust. Tap the baking pan gently. Bake in a 375 degree oven for 35 minutes.-Remove from the oven, place on a rack and allow it to cool for a couple of hours.-Refrigerate for 30 minutes. Cut into 2-inch squares.