Dates have been a big part of Middle Eastern and Indus Valley culture. The Egyptians used to make Date Wine, and eat them around harvest time. Now they are found in all supermarkets. Nutritionally, although they are rich in sugar, they have a high fiber content. Try this Date Square recipe.
2 cups (475 mL) pitted dates
3⁄4 cup (180 mL) water
1⁄4 cup (60 mL) orange zest
1 cup light buckwheat flour
1 cup quinoa rolled oats
1 tsp baking soda
1⁄4 cup organic brown sugar
1⁄2 tsp salt
1⁄2 cup butter or 1/3 cup of coconut oil
1 tsp vanilla extract
1/2 tsp cinnamon
1/4 tsp nutmeg
- Pre-heat oven to 350°F and lightly grease an 8-inch square baking pan.
- 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. Set aside.
- For the crumb layer: combine buckwheat flour, quinoa oats, baking soda and salt in mixing bowl. Separately melt the butter and brown sugar in a small saucepan on low heat. Pour the butter-sugar into flour mixture and add vanilla. Stir to combine. If you are using coconut oil, you will need to mix more to get all of the flour mixture coated.
- 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 warm or cold.