Date & maple crumble bars

Step 1/ 7

• 55½ g pitted dates

• bowl

Add the dates to a medium bowl, cover with boiling water, and allow to soak for 15 min. Then drain and set aside.

Step 2/ 7

• ½ tbsp flaxseeds (ground)
• 27¾ ml maple syrup
• 27¾ ml unsweetened plant-based milk
• ½ tsp vanilla extract
• 30 g margarine

• bowl (large)
• cooking spoon

In a large bowl, combine the fl ax seeds, maple syrup, nondairy milk, and vanilla. Add in the melted butter and stir well.

Step 3/ 7

• 60 g flour
• 30 g rolled oats
• ¼ tsp baking powder
• ¼ tsp salt

Now add the fl our, oats, baking powder, and salt. Mix well. Refrigerate the dough while you prepare the date filling.

Step 4/ 7

• 17¾ ml maple syrup
• ¼ pinch salt
• 13⅓ ml unsweetened plant-based milk

• blender

Add the dates, maple syrup, salt, and milk to a food processor. Blend until you’ve got a smooth, yet sticky, paste. A few chunks in the paste are completely fine.

Step 5/ 7

• oven
• baking pan (8x8 in.)
• parchment paper

Preheat the oven to 350°F (180°C) and line an 8x8-inch (20x20-cm) baking pan with wet parchment paper. Make sure you leave parchment paper hanging over the sides of the pan to make it easier to lift out later.

Step 6/ 7

• rubber spatula

Press a little over half the oat batter evenly into the baking pan. Add the date fi lling on top and use a spatula to smooth it into an even layer. Using your hands, crumble the remaining batter over top.

Step 7/ 7

• knife

Bake for 35 – 38 min., or until golden brown. Let cool for at least 30 min. Lift out of the baking dish, cut into nine equal squares, and serve.

Enjoy your meal!