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