Date Squares

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Date Squares
These date squares are perfect for sharing! We've given this classic Canadian potluck favorite a serious upgrade with our Artisan Bread Flour and Heritage Fresh Rolled Oats. Naturally sweetened with pitted dates and wrapped in a delicious, crumbly mix of spiced oats and whole grain flour, they're a treat you’ll love to make again and again. Whip up a batch and keep them handy for a quick, healthy snack anytime.

What You'll Need

Tools

Parchment paper

Small saucepan

Wooden spoon

Food processor

Blender

8-inch square cake pan

Spatula

Dough

160 g (1 cup) Artisan Bread Flour

120 g (1 cup) Fresh Rolled Oats

1/2 teaspoon baking soda

1/4 teaspoon fine sea salt

1/2 teaspoon ground cinnamon

1/2 teaspoon ground cardamom

225 g (1 cup) butter, diced and chilled

215 g (1 cup) brown sugar

Date Filling

340 g (12 oz) pitted dates

grated zest of 1 lemon

1 teaspoon vanilla extract

Directions

  1. Preheat the oven to 325°F and line an 8 inch square cake pan with parchment paper.

  2. To make the date filling, place the dates in a small saucepan, add 1 cup water and simmer over a medium heat for about 5 minutes until the dates have softened. Remove the pan from the heat and mash with a wooden spoon into a smooth paste. Stir in the lemon zest and vanilla, then set aside.

  3. To make oat flour, blitz the Fresh Rolled Oats for 60 seconds in a blender at high speed. Take care not to let the flour heat up too much.

  4. Place the flours, baking soda, salt and ground spices in a food processor, add the butter and pulse until the mixture resembles coarse cornmeal. Pulse in the brown sugar until evenly distributed.

  5. Firmly press two-thirds of the dough into the base of the prepared pan. Add the date filling, smoothing it out evenly with a spatula, then lightly sprinkle over the remaining crumbly dough.

  6. Bake for 30-40 minutes until the top is golden and the date filling is bubbling through the crumble.

  7. Remove and allow to cool completely in the pan. Use a sharp knife to cut into 16 squares and serve. Leftovers will keep in an airtight container at room temperature or in the fridge for up to a week.

Makes 16.

This recipe has been reprinted with permission from The Miller's Daughter by Emma Zimmerman (Hardie Grant North America).

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