Date and Cherry Oatmeal Squares

Submitted by Chef Joey Z.

"I bought a couple of gluten free flours and wanted to try them in something different. The sorghum, malted barley and mesquite flours are naturally sweet so I only used a small amount of brown sugar in the mix. I used cold Rooibos tea instead of water because cold tea enhances the flavour of the fruit. Rooibos Tea is an herbal tea that has a slight vanilla under taste and has amazing health benefits."

 

• Ready In: 55mins
• Ingredients: 13
• Yields: 9 squares
• Serves: 9

ingredients

• FOR THE FILLING

• 2 cups chopped dates
• 1 (2 5/8 ounce) bag dried cherries (I used Bare Fruit Organic)
• 1 tablespoon lemon juice
• 1 cup cold water (I used cold Rooibos Tea)
• 1⁄2 cup dry sweetener (I used Xylitol)

• FOR THE OAT CRUST

• 1 3⁄4 cups oats (the quick cooking kind)
• 1 cup gluten-free flour, mix
• 1⁄4 cup sorghum flour
• 1⁄4 cup malted barley flour
• 1⁄4 cup mesquite flour
• 3⁄4 cup cold Earth Balance margarine
• 1⁄4 teaspoon baking soda
• 1⁄4 cup brown sugar

directions

1. Prepare the filling first.
2. Chop the dates and cherries to ensure there are no pits in the fruit.
3. Add to a medium sauce pan, add the lemon juice, sugar and cold water.
4. Bring to a boil and cook slowly stirring often to ensure it doesn't burn or stick. This will thicken up. Once its cooked set aside to cool.
5. Prepare your oatmeal crust.
6. Mix all the ingredients in a large bowl and work the cold margarine into the oat/flour mixture until you have a crumbly mixture the size of large peas.
7. Put 1/2 the oat/flour mixture into an 8x8 inch pan and press into the bottom.
8. Put the cooled date/cherry mixture on top of the crust and using an offset spatula spread it evenly on the crust.
9. Pour the rest of the oat/flour crust on top of the date/cherry mixture and pat down lightly.
10. Bake at 350'F for 35-40 minutes or until the top is golden.
11. When cool cut in squares.
12. Bon Appetit!