Date squares have always been a favourite of mine. I've made this recipe a bit more nutritious by using maple syrup and coconut sugar, gluten free flours as well as adding ground flax seeds.
Filling
2 1/2 cups (425 g) Medjool dates, pitted and chopped (lightly packed)
1 cup (250 ml) water
2 tbsp (30 ml) lemon juice
2 tbsp maple syrup
1/2 tsp baking soda
Crisp
1 3/4 cups quick-cooking oats 1/2 cup cassava flour
1/2 cup almond flour 1/2 cup coconut sugar 1/4 tsp baking powder
1 tbsp fresh ground flaxseed
3/4 cup co
Instructions
Preheat oven to 350 degrees. Line an 8 inch square pan with parchment
paper.
To a pot add all filling ingredients except baking soda. Bring to a boil,
once boiling add in baking soda and reduce to a simmer. Cook for around
5 min stirring continuously, until dates start falling apart and becoming
almost paste like. Remove from heat and set aside.
Mix together all the crisp ingredients in a large bowl. Using hands squish
the mixture until a crumble forms. Pour half the mixture into the prepared
pan and press down to form an even base. Pour on date mixture and
spread evenly. Sprinkle over the remaining crisp mixture and press lightly.
Bake for 40-55 minutes, until golden brown. Let cool for 4 hours.
