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.

Traditional Date Squares

Ingredients

Base

1 1/2 cups all-purpose flour

1/2 tsp. baking soda

1 tsp. baking powder

1/4 tsp. salt

1 cup soft margarine

1 cup brown sugar (firmly packed)

1 1/2 cups Quaker Oats (any variety, uncooked)

Filling

1 pound chopped dates (about 3 cups)

1 cup cold water

2 tbsp. brown sugar

Grated rind of 1⁄2 orange

2 tbsp. orange juice

1 tsp. lemon juice

Preparation

Cook dates, water, orange rind and brown sugar in a small saucepan, over a moderate heat until thick and smooth; remove from heat, add fruit juices, mix well. Cool before spreading.

Combine flour, baking powder, soda and salt. Rub in margarine with tips of figures. Add brown sugar and Quaker Oats. Mix well (with tips of fingers).

Spread half the crumbs in a greased shallow pan [about 20x35 cm (8” x 14”)]. Pat to smooth.

Cover with cooled Date Filling, spreading evenly, and then cover with remaining crumbs. Pat to smooth.

Bake at 160 degree C (325 degree F) for 30 – 35 minutes. Increase heat slightly and bake for a few minutes longer, to lightly brown mixture. Cut in squares while hot and allow cooling in pan.

Blueberry Oatmeal Squares

Filling:

3 cups (750 mL) fresh blueberries

1/2 cup (125 mL) granulated sugar

1/3 cup (75 mL) orange juice

4 tsp. (18 mL) cornstarch

Preparation

Filling: In saucepan, bring blueberries, sugar and orange juice to boil; reduce heat and simmer until tender, about 10 minutes. Whisk cornstarch with 2 tbsp (25 mL) water; whisk into blueberries and boil, stirring, until thickened, about 1 minute. Place plastic wrap directly on surface; refrigerate until cooled, about 1 hour.