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Date Filling: Place the
pitted dates and water in a medium saucepan and cook over low heat,
stirring occasionally, until the dates are soft and have absorbed most of the
water (about 5 - 10 minutes). Remove from heat and stir in the vanilla extract. Let
cool to room temperature and then puree in your food processor until fairly smooth
(a few lumps are fine).
Preheat your oven to 350 degrees F (180
degrees C) and place the oven rack in the center of the oven. Butter
(or spray with a non stick cooking spray) a
9 inch (23 cm) square baking pan. Line the bottom of the pan with parchment
paper.
Oatmeal Crust: In the bowl of
your food processor, place the oats, flour, sugar, baking soda, salt and
ground cinnamon. Pulse to combine. Then add the butter and pulse until the
mixture is crumbly and just begins to come together. Press about two-thirds (450
grams) of the mixture
onto the base of the prepared pan.
Spread the
date puree evenly over the oatmeal crust. Sprinkle
the remaining batter
evenly over the top of the dates.
Then
press down gently to compact. Bake for about 30
- 40 minutes or until golden brown. Place on a wire rack to cool. Once the
squares have cooled, cover the pan with plastic wrap, and place in the
refrigerator at least one hour or until firm enough to easily cut into squares.
These will
keep, covered, in the refrigerator up to a week.
Makes about 20 - 2
inch (5 cm) squares.
Scan for Demonstration Video
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