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Date
Filling: Place the dates and water in a medium saucepan and cook over low heat,
stirring occasionally, until the dates are soft and have absorbed most of the
water (about 5 - 10 minutes). Remove from heat and stir in the vanilla extract. Let
cool to room temperature and then puree in your food processor until smooth. Set
aside.
Preheat oven to 350 degrees F (177
degrees C) and place rack in center of oven. Butter
(or use a non stick cooking spray) an 8 x 11 inch (20
x 28 cm) or a
9 x 9 inch (23 x
23
cm) pan. Line the bottom of the pan with parchment paper. Set aside.
Oatmeal Crust: In the bowl of
your food processor, place the oats, flour, sugar, baking soda, salt and
ground cinnamon. Pulse to combine. Then add the butter and pulse until the
mixture is crumbly. Press 2/3 of the mixture into the base of the prepared pan.
Spread the
dates evenly over the oatmeal crust. Sprinkle
the remaining dough
evenly over the top of the dates. Bake for about 30
- 40 minutes or until golden brown. Place on a wire rack to cool. Once the
squares have cooled, cover the pan with plastic wrap, and place in the
refrigerator at least one hour or until firm enough to cut easily into squares.
These will keep,
covered, in the refrigerator up to a week.
Makes about 20 - 2
inch squares.
Source:
Carrarini, Rose. 'Breakfast
Lunch Tea Rose Bakery'. Phaidon Press Inc. New York: 2006.
Davidson, Alan. 'The
Oxford Companion to Food'. Oxford University Press. New York: 1999.
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