You may also like
Categories:
filling dates water sugar salt vanilla CRUMBLE brown rice flour cornstarch baking soda xanthan gum oats brown sugar butter
Viewed: 30 - Published at: 5 years agoIngredients
- Date Filling
- 1 lb dates
- 3/4 cup water (hot)
- 1/4 cup sugar
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- Oat Crumble
- 1 cup brown rice flour
- 1/2 cup cornstarch or 1/2 cup tapioca starch
- 1/2 teaspoon baking soda
- 1 teaspoon xanthan gum
- 1 1/2 cups quick oats (gluten or wheat free)
- 1 1/2 cups brown sugar
- 1 cup butter (cold, cut into cubes)
Method
- Preheat oven to 350°F.
- In a medium saucepan, combine the dates, hot water, sugar and salt.
- Cook on medium heat until dates are soft, and water is absorbed. Add vanilla and let cool.
- In a separate bowl, whisk together the rice flour, starch, xanthan gum, and baking soda.
- Stir in oats and brown sugar into the flour mixture, and mix well.
- 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.
- Spread half of the oat crumble evenly into a greased square (such as an 8x8 or a 9x9) pan, and press down.
- Spread the date mixture evenly on top (the mixture can still be warm, but it musn't be scorching hot).
- Take the rest of the oat mixture and crumble it evenly on top of the date mixture. Do not press down.
- Bake at 350 F for 20-25 minutes until lightly browned.
