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“This recipe was given to me by my mother. It was her mother's recipe. I converted it to be gluten free. I get rave reviews on these, and people say it's the best date squares they've ever had. If you don't need them to be gluten free, the original recipe calls for 1 1/2 cups of all-purpose (regular) flour. Just omit the rice flour, starch and xanthan gum. Also, you can use regular (not gluten free) oats if you don't need them to be gluten free. If you have a favourite gluten free flour mix, you can use 1 1/2 cups of that instead of the rice flour and starch (omit the xanthan gum if your mix already has it).”
READY IN:
45mins
YIELD:
16 squares
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 350°F.
  2. In a medium saucepan, combine the dates, hot water, sugar and salt.
  3. Cook on medium heat until dates are soft, and water is absorbed. Add vanilla and let cool.
  4. In a separate bowl, whisk together the rice flour, starch, xanthan gum, and baking soda.
  5. Stir in oats and brown sugar into the flour mixture, and mix well.
  6. Work butter into flour mixture until crumbly. I treat it like I'm making pie crust. You can use a pastry cutter, two butter knifes, or your fingers. Whichever method you prefer. I like to make a snapping motion on the butter cubes in the flour with my fingers.
  7. Spread half of the oat crumble evenly into a greased square (such as an 8x8 or a 9x9) pan, and press down.
  8. Spread the date mixture evenly on top (the mixture can still be warm, but it musn't be scorching hot).
  9. Take the rest of the oat mixture and crumble it evenly on top of the date mixture. Do not press down.
  10. Bake at 350 F for 20-25 minutes until lightly browned.

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