MILLET AND OAT DATE SQUARES
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!
Provided by LittleNico
Categories Dessert
Time 45m
Yield 16 serving(s)
Number Of Ingredients 14
Steps:
- 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.
Nutrition Facts : Calories 271.8, Fat 10.4, SaturatedFat 5.7, Cholesterol 22.9, Sodium 125, Carbohydrate 42.3, Fiber 3.8, Sugar 20.2, Protein 4.3
DATE OATMEAL BARS
In no time at all, you can treat your family to these bars. They'll never suspect how light the snacks are. -Helen Cluts of Sioux Falls, South Dakota
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 16 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 350°. Place dates, water and sugar in a small saucepan; bring to a boil, stirring constantly. Reduce heat; simmer, uncovered, until thickened, about 5 minutes, stirring constantly., In a large bowl, mix oats, flour, brown sugar, baking soda and salt; stir in melted butter and egg white. Press half of the mixture into an 8-in. square baking pan coated with cooking spray. Spread carefully with date mixture; top with remaining oat mixture. , Bake until lightly browned, 20-25 minutes. Cool in pan on a wire rack. Cut into bars.
Nutrition Facts : Calories 182 calories, Fat 4g fat (3g saturated fat), Cholesterol 10mg cholesterol, Sodium 114mg sodium, Carbohydrate 35g carbohydrate (23g sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges
GRAMMA'S DATE SQUARES
A date filled bar with a chewy oatmeal crust. This is my grandmother's recipe, which my whole family loves.
Provided by Mai Forrester
Categories Desserts Cookies International Cookie Recipes Canadian Cookie Recipes
Time 50m
Yield 12
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a large bowl, combine oats, pastry flour, salt, 1 cup brown sugar, and baking soda. Mix in the butter until crumbly. Press half of the mixture into the bottom of a 9 inch square baking pan.
- In a small saucepan over medium heat, combine the dates, water, and 1/3 cup brown sugar. Bring to a boil, and cook until thickened. Stir in lemon juice, and remove from heat. Spread the filling over the base, and pat the remaining crumb mixture on top.
- Bake for 20 to 25 minutes in preheated oven, or until top is lightly toasted. Cool before cutting into squares.
Nutrition Facts : Calories 363.1 calories, Carbohydrate 63.7 g, Cholesterol 30.5 mg, Fat 12.5 g, Fiber 5.3 g, Protein 3.7 g, SaturatedFat 7.4 g, Sodium 217.4 mg, Sugar 41.8 g
BEST DATE SQUARES EVER
These rich tasting squares use less sugar than other recipes but you would never know it. Bring squares to room temperature to serve, about 15 minutes.
Provided by Suzanne Poynter
Categories Desserts Cookies International Cookie Recipes Canadian Cookie Recipes
Time 2h20m
Yield 24
Number Of Ingredients 10
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Grease a 9x11-inch baking pan and line with parchment paper.
- Heat dates, orange juice, and lemon juice in a large saucepan over medium-low heat, stirring often, until dates are soft, about 6 minutes.
- Stir whole wheat flour, oats, brown sugar, baking powder, baking soda, and salt together in a large bowl; stir in melted butter. Press half of the oat mixture evenly into the prepared pan.
- Spread date mixture evenly over oat mixture; sprinkle remaining oat mixture evenly over date mixture and press down lightly.
- Bake in the preheated oven until golden, about 20 minutes. Allow to cool in the pan to room temperature, about 30 minutes. Refrigerate until chilled before cutting into squares, about 1 hour.
Nutrition Facts : Calories 251.1 calories, Carbohydrate 35.5 g, Cholesterol 30.5 mg, Fat 12.2 g, Fiber 3.9 g, Protein 3 g, SaturatedFat 7.4 g, Sodium 89.1 mg, Sugar 20.7 g
DATE & APPLE SQUARES
A chewy, oaty tray bake with sticky dates and apples - bound to be a big hit.
Provided by Good Food team
Categories Afternoon tea, Dessert
Time 55m
Yield Makes 8
Number Of Ingredients 7
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.
Nutrition Facts : Calories 513 calories, Fat 24 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 68 grams carbohydrates, Sugar 47 grams sugar, Fiber 4 grams fiber, Protein 5 grams protein, Sodium 0.8 milligram of sodium
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- Preheat oven to 350F. Grease an 8x8-inch baking pan and line the bottom and two sides with parchment paper, allowing the paper to extend over the edges by an inch or so (to use as handles to lift out of the pan later on). *Alternately, you can double the ingredients and make in a 9x13-inch baking pan.
- Make the date filling: Combine the dates, white sugar and water in a medium saucepan. Stir to combine. Heat over medium heat, stirring regularly. Bring mixture just to a full boil. Remove from heat. Stir in lemon juice. Allow to cool almost completely before proceeding. (If you put hot filling over your flour/butter crumb, the butter will melt and change the texture of the base. It will cool more quickly if you remove from the saucepan to a bowl and stir or you can even pop into the fridge for a few minutes).
- In a large bowl, stir together the oats, flour and light brown sugar. Add the cold butter pieces to the flour mixture and cut in with a pastry cutter, until the butter pieces are evenly pea-sized. (Alternately, use your fingertips to rub it into the flour mixture). In a small bowl, stir together the baking soda and hot water until the soda is dissolved. Sprinkle over the flour/butter mixture and stir in.
- Add about half of the flour mixture to your prepared baking pan. Pat into an even layer, adding a bit more of the flour mixture, as needed, to make a thin, even layer. *It doesn't need to be exact, but roughly 60% of the flour mixture on the bottom and 40% for the topping. Spoon the cooled date mixture over-top and spread out evenly. Scatter the remaining flour mixture evenly over-top.
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