Sadly, Spring Break is over and for Eliza it was back to school this week. To make things worse it is CRCT testing for the next two weeks! YUCK! Good thing I made her a special snack to take along in her lunch bag. I know it won't make those seriously awful tests go away, but at least she has a yummy snack to munch on. These bars are packed with a rich, creamy date filling and are sure to brighten her day. If you are a Mom like me looking for a midday snack, these bars are perfect paired with a frosty cold glass of coconut milk!
If you happen to be looking for a fruitier version of these, check out these Raspberry Shortbread Bars, they're incredible!!
Crumble Date Bars
Inspired by Simple Vegetarian Pleasures by Jeanne Lemlin
Makes about 35 2-inch square bars
1 lb. fresh Medjool dates, pits removed
½ cup light brown sugar, packed
¾ cup water
1 teaspoon g-free vanilla extract
1 ½ cups Better Better g-free flour
1 ½ cups g-free quick oats, I use Trader Joe's
1 cup light brown sugar, packed
½ teaspoon salt
½ teaspoon baking soda
12 Tbsp. very cold Earth Balance (butter if not vegan)
Combine the filling ingredients in a small saucepan over medium heat. Cook long enough to dissolve the sugar, about a minute. Allow the mixture to cool to room temperature, then puree in a food processor and set aside.
Preheat the oven to 350°F and lightly grease a 9x13 baking dish with Earth Balance.
In a large bowl, combine the Better Batter, oats, brown sugar, salt, and baking soda. Mix well. Cut the Earth Balance into small pieces, drop into the flour mixture, and toss gently to coat. Use your fingertips to rub the butter into the flour mixture until even crumbs are formed.
Pour half of the crumb mixture into the baking dish and pat down firmly with your hand to create the crust. Spoon the date mixture on top and in the corners then use a spatula to spread it evenly over the crust. *This part can be a little tricky, It will seem like you don't have enough to cover, but trust me it is the perfect amount. Crumble the remaining flour mixture over the top of the filling and gently press it down.
Bake 30-35 minutes, or until evenly golden brown. Cool completely before cutting into squares. Store at room temperature tightly wrapped, or you can freeze individually wrapped squares for up to a month. Bring to room temperature before serving.
*These bars are best after they have cooled completely!
We are happy to have shared this recipe at the Gluten-Free Friday’s link up party hosted by Vegetarian Mamma! Hop on over to find more great gf recipes.
Cairn says
I followed the recipe but my "crust" was not crumbly and I barely had enough to cover the top and bottom... and I had too much date mixture... I must have done something wrong. I used butter in the crust but the same amount as called for. I ended up adding more oats to the second half and dropping it in small chunks on the top. It smells delicious and I can't wait for them to get out of the oven. Thank you.
thismess says
Hey Cairn,
If you followed the directions as directed there should be just enough topping for the bars. I know it seems like there won't be enough, but it should be fine. Hope you enjoyed them!!!
Janice says
Thank you so much for this recipe. I made it at Christmas and my husband enjoyed them so much. He is not GF but I am. We can both enjoy a treat with this wonderful recipe.
Meg says
That is such great news Janice!!! I am so very glad that both of you loved them.
Stephanie says
Thanks for the recipe! These bars are excellent! I cut the recipe in half and baked them in an 8x8 pan. Will definitely make them again. Just curious - have you ever tried making these with other dried fruits, e.g., figs, cranberries, cherries?
Meg says
Hooray Stephanie, I am so glad that you liked them! I have never tried them with other fruit although I am sure it would be delicious. Figs or cherries would both be insane!
Tanya says
Oh wow! I can't wait to make these. We call them matrimonial cake, and I have soooo missed this since being g/f. My glutenous recipe includes a bit of orange juice in the date mixture, it's really good. Thank you so much for this recipe!
Meg says
Tanya, I bet the addition of orange juice with the dates is amazing!!!! I think I will have to try that next time.:)
Shannon @ moveeatcreate.wordpress.com says
Oh my these look amazing. The dates make them excellent running fuel, too, which is perfect for me. So glad I came across these!
Meg says
Yay! I am so glad that you saw them too, I hope you enjoy them as much as we do.
Cindy (Vegetarian Mamma) says
I think my boys would love these! Got them bookmarked! I also pinned your recipe to our Gluten Free Fridays board! Thank you for linking up! Looking forward to seeing what you bring this week!
Meg says
Thanks Cindy! I hope they really enjoy them like my kids did.
Sara says
yum! Dates are the best natural sweetener out there!
Meg says
I think so too Sara!