Healthy date squares can be a wonderful snack packed with nutrition or even a quick breakfast on summer days. Their buttery crumb topping and so sweet chewy filling make it just absolutely addictive.
When I made this recipe for the first time, I actually didn't think that they would turn out so tasty! But you know, still it was too sweet for my taste buds, so I made a few changes and this is it! My version of a very favorite Canadian classic, also known as a "Matrimonial cake". They say, you can find th little date squares in every cafe in Canada. Well that's a quite popular dessert in my opinion!
What is my version of date square?
The original recipe calls for dates, sugar and spices for the filling. But I also mixed in a few dried prunes and let's say, it was the best decision.
I also omitted sugar, co this recipe with NO ADDED SUGAR. Dates are just so sweet, that you don't need to add any other sweetener. Of course, it depends on the type of dried dates and fruit that you use. So make a taste test and you'll see, if you want it to be sweeter. See below. For additional nutritional benefits I use some ground flaxseeds and eggwhite, it also helps to bind the crumb more.
Why to not add sugar?
The date filling is so so sweet for itself, because it's actually a cooked dried fruit, the sugar in the filling is really concentrated. For an extra taste I add lemon zest and spices that emphasize the sweetness of fruit. Oats and spelt flour are also naturally sweet, you'll see.
But of course, feel free to add any sweetener of your choice into the crumb or into the filling. If so, I would recommend using cane sugar or even better COCONUT SUGAR, that has lovely caramel flavor which would go really well with the date filling.
What to use instead of spelt flour?
If you don't have any spelt flour, you can use just a regular white flour. I just love spelt flour for the sweet taste, which is great especially in the sweet baking. But regular white flour or a wholewheat flour will do the work too. For a gluten free version try a combination of corn, buckwheat, rice or almond flour and swap the regular rolled oats for gluten free oats. You can also experiment with some ground nuts or seeds, like shredded coconut or ground poppy seeds would be DELICIOUS!
This crumb topping is actually a great base for a lot of experimenting and trying all those kinds of gluten free flours!
How to prepare crumb squares with date filling?
Start with preheating your oven to 180°C. Line a 21 cm square baking dish with parchment paper or grease the baking dish with a bit of butter. You can also use a 20-23 cm round baking dish.
Add all ingredients for the filling into a small pot: date paste, chopped dried prunes, zest and juice of half a lemon, ground cinnamon, ground star anise and ground clove, pinch of salt, baking soda and 200 ml of water. Stir everything to combine and bring it to a boil, stir constantly, because the filling is thick and bubbly. Cook for about 5 minutes until the filling looks uniform and prunes are soft. Let it cool completely at room temperature.
Meanwhile we prepare the crumble. In a large mix oats, flour, cinnamon and a pinch of salt. Add cubes of cold butter and make a crumble with your fingers. You need to be very careful not to warm up the butter! It's ready when you can still see a little pieces of cold butter.
Finally, carefully mix an egg white and flaxseeds into crumble using a fork, to prevent damaging the structure of crumble.
Spread half of the crumble into the prepared baking dish and press firmly. Spread the date filling onto the crumb in an even layer. Then add the second half of the crumb mixture and press firmly. Bake in a preheated oven for about 45 minutes until the crumb topping is golden brown. Let cool completely before cutting them (best if cooled in the fridge after that) but taste good even if still warm. Then cut with a really sharp knife.
How to store date squares?
You can store them in a fridge in an airtight container fro about a week. They also freeze really well! Add it to a container with some parchment paper to prevent sticking. Single squares defrost really quickly, so they are great as an afternoon treat paired with tea.
TIPS:
- if you don't have a date paste, use dry dates - chopped 300 g of dry pitted dates and then follow the recipe
- if your dates are too dry, soak them in the water overnight - they will cook faster if so
- you can experiment with a different kind of dried fruit, try using apricots or they would be really good with dried pears
- try also adding different spices - like fresh or ground ginger into the filling or vanilla into the crumble
Recipe
Recipe for 12 rolls
Crumble squares with date filling
Ingredients:
- for filling:
- 300 g date paste
- 100 g dried prunes, chopped
- 200 ml water
- 0,5 tsp baking soda
- juice from 1/2 a lemon
- zest from 1/2 a lemon
- 0,5 tsp cinnamon
- pinch of ground star anise and clove
- pinch of salt
for crumble:
⦁ 170 g rolled oats
⦁ 170 g spelt flour
⦁ 0,5 tsp cinnamon
⦁ pinch of salt
⦁ 1 large egg white
⦁ 200 g butter, cubed
⦁ 1 tbsp flaxseeds
Instructions:
- Preheat the oven to 180°C. Line a 21 cm square baking dish with parchment paper or grease the baking dish with a bit of butter. You can also use a 20-23 cm round baking dish.
- Add all ingredients for the filling into a small pot: date paste, chopped dried prunes, zest and juice of half a lemon, ground cinnamon, ground star anise and ground clove, pinch of salt, baking soda and 200 ml of water. Stir everything to combine and bring it to a boil, stir constantly, because the filling is thick and bubbly. Cook for about 5 minutes until the filling looks uniform and prunes are soft. Let it cool completely at room temperature.
- Meanwhile we prepare the crumble. In a large mix oats, flour, cinnamon and a pinch of salt. Add cubes of cold butter and make a crumble with your fingers. You need to be very careful not to warm up the butter! It's ready when you can still see a little pieces of cold butter.
- Finally, carefully mix an egg white and flaxseeds into crumble using a fork, to prevent damaging the structure of crumble.
- Spread half of the crumble into the prepared baking dish and press firmly. Spread the date filling onto the crumb in an even layer. Then add the second half of the crumb mixture and press firmly.
- Bake in a preheated oven for about 45 minutes until the crumb topping is golden brown.
- Let cool completely before cutting them (best if cooled in the fridge after that) but taste good even if still warm. Then cut with a really sharp knife.
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