My mom will not be happy to read this and will probably disagree…but she’s never been much of a cook. However I can’t think of rangina without also thinking about my mom. And it’s probably the only recipe I’ve called her at all hours asking once again to tell me the steps.
Traditionally rangina is made with wheat flour and butter. I’ve replaced the butter with coconut oil and the flour with oat flour. I also added some walnuts for crunch and rahash (halwa) for extra flavor and sweeeness. The fresh dates and cadamom powder have remained the same.
The fresh dates are usually in the fridge section near the fruits in most supermarkets.
Vegan & Gluten-Free Rangina
Cook Time: 0min
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| total Time: 0min
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1 cup fresh dates (ratab)
1/2 cup oat flour
1/4 coconut oil
1/4-1/2 tsp cardamom powder
1/3 cup chopped walnuts
1/4 cup rahash (halwa)
Remove the pits from the dates and place upright in a small dish with sides.
In a medium frying pan toast the walnuts and in another saucepan the oat flour for about 5 minutes. Then add the coconut oil to the flour and stir for the oil to be soaked by the flour. Add the rahash and cardamom and stir through.
Pour the oat sauce over the date covering their surface. Sprinkle with the toasted walnuts. Let cool and enjoy.