Gluten Free Date Squares

This recipe is adapted  form Allergic Living. The magazine for those living with food allergies, celiac disease, gluten sensitivity or environmental allergies.

Ingredients

Filling

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

Crumb Layer

1 cup (250 mL) rice flour

1 cup (250 mL) rolled oats (large). Use a GF brand, such as Bob’s Red Mill.

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 or for dairy-free, use same amount of allergy-safe vegetable shortening

1 tsp. (5 mL) vanilla extract

Method

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 two-thirds 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.