I have completely surrendered to my inability to walk away from a date square. No resistance. One bite bar 9 x 13 pan can soothe my incurable sweet tooth. Until the next cup of coffee. I believe I have made 3 trays this month alone. Perhaps they offer some sort of comfort as autumn settles in and the days become cooler. Because even if I have to relinquish my flip flops and beach bag, I still have date squares.
These are so simple, so quick and can be made gluten free. I am fond of the addition of cinnamon instead of orange juice so these squares are more spicy than citrusy. Please surrender and enjoy!
3 cups dates, pitted and chopped
2/3 cup water
1 tsp good vanilla
1.5 tsp cinnamon
2 cups flour (for gluten-free, use sorghum flour)
1/2 cup almond meal
3/4 cup melted butter (a lot... but worth it)
1/2 cup packed brown sugar
1 cup oats (gluten free can be used)
1/2 tsp good vanilla
2. In a large bowl, combine remaining ingredients to make the oat base and topping.
3. Press half of the oat mixture into the bottom of a greased 9 x 9 pan.
4. Spread the date filling over the base and then crumble the remaining half of the oat mixture on top of the date filling.
5. Bake at 375 for 20 minutes.
6. Allow to cool completely before cutting to avoid a gooey mess. Or just dig in with a spoon.