Gluten Free Date Squares Recipe

Even if you haven’t got a hot date, there’s no wrong time to make delicious date squares!

This recipe is not too difficult, and is an unexpected but welcome addition to any party. Your friends (or enemies) will definitely be impressed if you walk in with this!

Without further ado, here is how I make my gluten-free date squares from scratch!

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The Recipe

Time allotment

Prep Time: 20 minutes

Cooking time: 1 hour

Total Time: 1 hour 20 minutes

Yield: 16 date squares (1.5 inches x 1.5 inches)

Cooking Utensils

• Saucepan

• Spatula

• Heat-resistant spoon or stirring utensil

• Upright mixer - OR - handheld mixer - OR - whisk

• Measuring cups

• Measuring spoons

• Oven

• Square oven-safe baking dish

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Ingredients

the “crisp” layer

• 3/4 cups (115g) baking flour

  • I used Irresistible All Purpose Flour - Gluten Free

• 1/4 cup (40g) almond flour

  • I used Kirkland Almond Flour

• 1 3/4 cups (265g) steel cut oats

  • I used Bob’s Red Mill Quick Cooking Steel Cut Oats

• 3/4 cup (160g) Demerara sugar - OR - brown sugar

  • I find Demerara sugar makes it have a more rich taste

• 1/2 tsp xanthan gum

• 1/4 tsp baking powder

• 1/2 tsp salt

  • I prefer to use Himalayan pink salt, but ordinary salt will do in a pinch

• 3/4 cup (170g) salted butter (room temperature or softened)

the “Date” Layer

• 2 cups (350 g) medjool dates (no pits)

• 2 tbsp Demerara sugar - OR - brown sugar

• 1 tbsp vanilla extract

• 2 tbsp lemon juice

• 1/2 tsp baking soda

• 1 cup (250g) boiled water

  • This will be used for “melting” the dates

The “Crisp” layer ingredients

The “Date” layer ingredients

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Instructions

the “Date” Layer

1. Preheat the oven to 350°F / 180°C

2. In a saucepan, bring 1 cup (250g) of water to a boil

3. To the boiling water, add 2 cups (350 g) medjool dates, 2 tbsp lemon juice, 2 tbsp Demerara (or brown) sugar

4. Let it boil for about 1 minute, then bring to a simmer

5. To the simmering water, add 1 tsp baking soda, 1 tbsp vanilla extract

6. Let the mixture simmer until the dates melt completely (it should take 4-6 minutes)

7. Once all melted, allow the mixture to cool for 2-3 minutes

the “crisp” layer

1. In a standing mixer (or large bowl if you are using a hand-mixer / whisk), add in 3/4 cups (115g) gluten free baking flour, 1/4 cup (40g) almond flour, 1 3/4 cups (265g) steel cut oats, 3/4 cup (160g) Demerara sugar (or brown sugar), 1/2 tsp xanthan gum, 1/4 tsp baking powder, 1/2 tsp salt,

2. Mix together until just blended

3. Add in softened or room temperature 3/4 cup (170g) salted butter

4. Mix together until properly blended

Construction

1. Butter (or use cooking spray) the sides of a square oven-safe Baking Pan

2. Divide the “Crisp” layer into two halves

3. In the Baking Pan, put in half of the crisp mixture, and make sure it is compact

   1. To make it compact, roll small, tight balls of it in your hands, and then press it down in the Baking Pan or:

   2. Put a big circle of the crisp dough into the middle of the pan, and press it down with a square object (I used a box of crackers)

4. Using a spoon, evenly spread the “Date” layer on top of the “Crisp” layer

5. Using your hands, sprinkle the remaining “Crisp” mixture over the “Date” layer

6. Put the date squares into the oven for 45-50 minutes

   1. Top will be slightly golden when done

7. Take it out, and enjoy!

“Date” Layer

“Crisp” Layer

Making sure the medjool dates melt completely in the saucepan

Sprinkling the “Crisp” mixture over the date layer

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The mixture before it is put into the oven!

The final product… with a cup of tea and ice cream, of course!

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Thank you for reading this, lovely! Happy baking!

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