Millet and Oat Date Squares

Total Time
45mins
Prep 20 mins
Cook 25 mins

There's an organic bakery that uses locally-sourced ingredients called Bread & Sons in Ottawa, Ontario at the corner of Cooper and Bank. They sell delicious organic date squares made with millet. I tried to find a recipe but couldn't so I made up my own instead. Mine aren't identical to Bread & Sons', but I think my recipe is pretty successful all the same. The millet gives the date square a crunchy texture that's really nice. I've lowered the butter and sugar content of typical date squares, but you could increase it if you prefer. Also, where I use 3/8 cup all-purpose flour, 3/8 cup buckwheat flour, 1/8 cup ground flax seed and 1/8 cup wheat bran (for a total of 1 cup), you could simplify it by using just 1 cup of all-purpose flour. I'd love to receive feedback on how I could improve this recipe. Please leave comments!

Ingredients Nutrition

Directions

  1. Preheat oven to 350°F.
  2. Combine dates, 1 TSP of brown sugar and orange juice in a small saucepan. Bring to a boil.
  3. Reduce heat and cook, stirring often, until dates are soft enough to be mashed with a fork. Set aside.
  4. In a mixing bowl, blend all-purpose flour, buckwheat flour, flax, wheat bran, baking soda and salt.
  5. Cut in butter/margarine until mixture resembles course crumbs.
  6. Stir in brown sugar, maple/golden syrup, oats and millet, but do not over mix. Mixture should stay crumbly.
  7. Press half of crumb mixture over bottom of lightly buttered 8x8-inch pan to form bottom crust.
  8. Gently spread date filling over bottom crust.
  9. Sprinkle remaining oat mixture over date filling and lightly pat with palm of hand to even out.
  10. Bake for 25 minutes at 350°F.
  11. Allow to cool a bit in the pan and cut into squares.

Reviews

(1)
Most Helpful

I LOVED the crunchiness of the oats and millet in these bars. I didn't have buckwheat so used 1/2 c. AP, 1/4 c. flax and 1/4 c. wheat bran. Next time I will cut back on the brown sugar (I usually do). Thanks.

Born2cook September 01, 2007

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