1/2 cup whole pitted dates
4 cups oat flour
4 cups rolled oats
3/4 cup chopped walnuts or pecans
1 cup safflower oil
1 cup maple syrup
1 tsp. almond extract
1/2 tsp. sea salt (fine-grained)
• The day before, soak the dates in 1 cup of water to soften. Drain, put the dates in a food processor, and process until smooth.
• Preheat the oven to 350°F.
• In a large bowl, combine the flour, rolled oats, and walnuts or pecans and mix together well. In another bowl, blend together the safflower oil, maple syrup, almond extract, and sea salt. Add the wet ingredients to the flour mixture and mix well. Press half of the mixture into a greased 12 x 6-inch baking pan. Spread the puréed dates over the mixture, top with the remaining half of the flour mixture, and press down lightly.
• Bake for 30 minutes, or until lightly browned. Let cool and cut into squares.
From The Candle Café Cookbook
by Joy Pierson and Bart Potenza with Barbara Scott-Goodman
For more great recipes from the Candle Café, click here.
Makes 12 squares