Free of: All top allergens, except sulphites in dates
- 2 cups (475 mL) pitted dates
- 3⁄4 cup (180 mL) water
- 1⁄4 cup (60 mL) orange zest
- 2 tbsp (30 mL) orange juice
- 1 cup (250 mL) all-purpose flour
- 1 cup (250 mL) gluten-free rolled oats (large)
- 1 tsp (5 mL) baking soda
- 1⁄4 cup (60 mL) brown sugar
- 1⁄2 tsp (2.5 mL) salt
- 1⁄2 cup (125 mL) butter [for dairy-free, substitute vegetable shortening]
- 1 tsp (5 mL) vanilla extract
- Pre-heat oven to 350°F.
- Combine dates and water in a medium saucepan. Cover and cook on medium 6-8 minutes, stirring occasionally, until a paste forms. Remove from heat and stir in orange zest and juice. Set aside.
- For crumb layer: combine flour, oats, baking soda and salt in mixing bowl. Melt butter (or shortening) and brown sugar in a small saucepan on low heat. Pour into flour mixture and add vanilla. Stir to combine.
- Lightly grease an 8-inch square baking pan. Place 2/3 of crumb mixture into pan and press in lightly. Add date filling and top with remaining crumb mix.
- Bake 20–25 minutes until golden brown. Remove and cool. Cut into 12 squares.
Serve or store in an airtight container for up to 10 days.
Recipe by Simon Clarke
Food photography by Chris Gonzaga
First published in Allergic Living magazine, Winter 2009.
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