Date Squares Gluten Free Food

GLUTEN-FREE VEGAN DATE SQUARES

Steps:

• Soak the pitted dates in hot water for 20 minutes. After soaking, drain well.
• Preheat the oven to 350 degrees F.
• Place 1.75 cups of oats in a food processor or high-speed blender and blend them into a fine flour. If you're using store-bought or previously prepared oat flour, use 175 g.
• Add the oat flour and the rest of the crust ingredients to a large mixing bowl and stir to combine into a crumbly mixture.
• Spray a 7-8 inch square baking pan with non-sticking cooking spray (or grease with a touch of coconut oil).
• Firmly press about 2 cups of the oat mixture into the bottom of the pan.
• Add the drained dates to a food processor with the salt and mix into a paste. It's ok if it's a little chunky. You can also just squeeze the dates into a paste using your hands, that way you don't have to clean out the food processor!
• Evenly spread the dates mixture over the crust layer in the pan.
• Top the date layer with the rest of the oat mixture. Press the oat mixture down over the dates with a little pressure to help meld the 3 layers together.
• Bake for 40 minutes then let them cool for at least 2 hours in the pan. You can put them in the fridge to speed up the process. This is an important step. I know it's hard to wait but if you slice them too early they'll be crumbly. Once they cool they'll be completely firm and hold together in squares.
• Once they're cool, slice into 16 squares and serve right away or store in the fridge for up to 1 week or freezer for up to 3 months.

DATE SQUARES (GLUTEN FREE)

Steps:

• Preheat Oven to 350°F.
• Mix and cook filling ingredients over low heat until semi thick.
• Cool.
• Mix all dough ingredients together and press ¾ of mixture into bottom of greased 9x9inch pan.
• Spread the filling over top.
• Sprinkle the rest of the dough mixture over filling.
• Bake in preheated oven until top is golden (approx. 25 minutes).
• Cool & cut into squares.
• Enjoy.

MIMI'S DATE SQUARES (GLUTEN FREE)

Steps:

• Preheat oven to 350°F.
• In a medium saucepan, combine the dates, hot water, sugar and salt.
• Cook on medium heat until dates are soft, and water is absorbed. Add vanilla and let cool.
• In a separate bowl, whisk together the rice flour, starch, xanthan gum, and baking soda.
• Stir in oats and brown sugar into the flour mixture, and mix well.
• Work butter into flour mixture until crumbly. I treat it like I'm making pie crust. You can use a pastry cutter, two butter knifes, or your fingers. Whichever method you prefer. I like to make a snapping motion on the butter cubes in the flour with my fingers.
• Spread half of the oat crumble evenly into a greased square (such as an 8x8 or a 9x9) pan, and press down.
• Spread the date mixture evenly on top (the mixture can still be warm, but it musn't be scorching hot).
• Take the rest of the oat mixture and crumble it evenly on top of the date mixture. Do not press down.
• Bake at 350 F for 20-25 minutes until lightly browned.

DATE & APPLE SQUARES

Steps:

• Heat oven to 190C/170C fan/gas 5. Grease an 18cm square tin and line with baking parchment.
• Tip the apples into a pan with 2 tbsp water. Bring to the boil and simmer on a low heat for 5 mins until tender and slightly pulpy. Add the dates and 50g of the sugar, and cook for a further 5 mins. Take off the heat and break the apples down with the back of a spoon until smooth and well mixed with the dates. Set aside.
• Gently melt the butter in a saucepan. Mix the flour, bicarb, oats and remaining sugar in a bowl. Pour in the melted butter and stir well until oats are coated.
• Press half the mixture firmly into the tin, spread the apple mix on top and smooth over. Cover with the remaining oat mixture and press down. Bake for 30-35 mins until golden and firm. Cool in the tin before cutting into squares.