/images.kitchenstories.io/wagtailOriginalImages/Streuselkuchen_mit_Datteln.jpg)
Date & maple crumble bars
Ingredients
Utensils
bowl, bowl (large), cooking spoon, blender, oven, baking pan (8x8 in.), parchment paper, rubber spatula, knife
How-To Videos
Homemade soy milk
Homemade vanilla extract
Nutrition per serving
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!
Tags
More delicious ideas for you
- veganVegan Breakfast CrumbleJanina Uhse
- veganVegan lemon olive oil loaf cakeDDasom Yang
- vegetarianGerman-style apple pieHanna Reder
- veganCarrot Cake-ies with ermine frostingCynthia Barcomi
- vegetarianBraided Easter bread with pistachio and cranberry fillingMarco Hartz
- Banana-Oatmeal CookiesPolina
- veganTahini cookies sprinkled with raw sugar and sesame seedsCynthia Barcomi
- Peanut butter miso cookiesCynthia Barcomi
