 |
Prep Time: 35 Minutes Cook Time: 35 Minutes |
Ready In: 70 Minutes Servings: 8 |
|
This is a really delicious variation of the old time favourite. I like a lot of filling so I increased the amount of fruit by one cup over the original recipe. You may also use non-dairy margarine to make this, as I did, and it will still turn out fine. Ingredients:
3 cups pitted dates, chopped |
1 cup pitted prunes, chopped |
1 cup boiling water |
1/4 cup granulated sugar |
3/4 teaspoon ground cinnamon |
1/4 teaspoon ground nutmeg |
1 pinch salt |
1 1/2 cups rolled oats |
1 1/4 cups all-purpose flour |
3/4 cup brown sugar, packed |
1/2 teaspoon salt |
1/2 teaspoon baking soda |
2/3 cup unsalted butter, softened |
2 tablespoons cold water |
1/2 cup almonds, chopped (optional) |
Directions:
1. In a covered bowl, let the dates and prunes steep in the boiling water for about 10 minutes, to soften, then transfer to a saucepan.
2. Add the sugar and let simmer for about 10 minutes, until thickened.
3. Stir in the cinnamon and nutmeg and let cool.
4. In a food processor, pulse together the oats, flour, sugar, salt and baking soda until the oats are chopped, 5 to 10 pulses.
5. Pulse in the butter until crumbly, then pulse in the cold water until the mixture comes together.
6. Press two-thirds into a greased 13 x 9 cake pan and spread with the date mixture.
7. Mix the remaining oat mixture with the almonds, if using, and sprinkle over the date mixture, pressing lightly.
8. Bake in a 350 degree F oven until light golden, 35 to 40 minutes.
9. Let cool in the pan before cutting into squares.
|
|