Date, Orange and Oat squares
Serves : about 25 squares
Cooking Time : 20 mins prep plus 40 mins in the oven
I used to get a version of these squares in a cafe in Dublin years ago and they always hit the hunger-spot. Here’s my version, based on the lovely Susan Jane White’s recipe. Great for breakfast, or to catch that afternoon slump.
Ingredients:
For the jammy middle:
4 & 1/2 cups of dates (de-stoned)
1/4 cup of orange juice
1/4 cup of orange juice
For the rest:
4 tablespoons of sunflower seeds
5 cups of oat flakes (smaller ones work best)
1 cup ground almonds
1 cup brown rice flour or rye flour
1/2 cup milled flaxseed
good pinch of unrefined sea salt
1 cup of orange juice (I generally use the juice of an orange and share between here and the dates)
4 tablespoons of sunflower seeds
5 cups of oat flakes (smaller ones work best)
1 cup ground almonds
1 cup brown rice flour or rye flour
1/2 cup milled flaxseed
good pinch of unrefined sea salt
1 cup of orange juice (I generally use the juice of an orange and share between here and the dates)
zest of 1 orange
1 cup extra virgin coconut oil
5 tablespoons maplesyrup
Method
Pop all the dates in a medium sized pan and fill with water until just covering the dates. Bring to the boil and then reduce heat and simmer for 15-20 minutes with the lid on. Keep an eye the water doesn’t burn dry and top up if needs. You’re looking for a nice jammy mess. Once cooked take off the heat, mix the orange juice through and set aside.
In a large mixing bowl mix up your dry ingredients; sunflower seeds, oats, ground almonds, rye / brown rice flour, milled flaxseeds, salt and orange zest.
In a small pan melt the coconut oil and then remove from heat and add your maple syrup and orange juice.
Pour over the dry ingredients and mix well.
Spread out 2/3’s of the mixture on the baking sheet. It can be a bit sticky, so stick with it! Then smooth the date jam on top.
Finally add your chopped chocolate chunks (an added indulgence you can totally leave out) to the remaining oat mixture and spread on top of the other two layers.
Pop in the oven for 40 minutes, or until just turning golden on top.
Allow to cool before slicing. You can store in an airtight container or in the fridge for a good few days. Lovely for breakfast with a dollop of yoghurt or as a mid afternoon munch.