Date Squares

F/C=3 x 2” pans N/C= 1 x 2” pan

Ingredients:

F/C N/C

Filling:

20 c 7 c dates

5 c 2 c raisins

3 T 1 T lemon zest covered with boiling water (to soak)

3 T 1 T vanilla

Crust:

25 c 8 c flour (spelt)

12 c 4 c oatmeal

4 c 1 1/3 c sucanat

7 c 2 1/3 c nuts, chopped finely

5 t 1 2/3 t salt

6 c 2 c butter (or oil)

10 4 egg yolks ( T ground flax seeds)

3T 1 T vanilla

Directions: Preheat oven to 300 F. Oil the baking pans.

Filling:

Combine all ingredients except vanilla until the water is absorbed. Cool. Add vanilla. Set aside.

Crust:

Combine all dry ingredients in the Hobart, with the paddle. Cut in butter or oil. Separately, stir together egg yolk and vanilla. Add to the flour mixture and blend. Make sure all ingredients are evenly distributed you may need to add some water until the mixture clumps-not too much!

Firmly press down ½ of the crust mixture to cover the bottom of each pan. Gently add date mixture in a thin layer over the crust. Then smooth filling evenly. Sprinkle the remaining ½ of the crust mixture evenly over the top. Press down lightly with your fingertips.

Bake at 300F. until top is browned.