DATE- ORANGE SQUARES/WEDGES/PHD BREAK NIBBLES

                       

 

DATE-ORANGE SQUARES/WEDGES

 

What You Need:

 

TOP AND BOTTOM

• 1 1/2 cups rolled oats                                                      
• 1 1/2 cups flour (use whatever you like; whole wheat, gluten free blend, combo of white and whole wheat)                                            
• 1 teaspoon baking soda
• 3/4 cup brown sugar (use splenda blend or coconut sugar as directed on packaging)
• 2 -3 tablespoons margarine softened (I use EarthBalance)
• 1/3 cup vegetable oil
• Pinch of salt
• Pinch of cinnamon

 

IN THE MIDDLE

• 2 cups of pitted dates - chopped (I use madjool dates, I find parnoosh dates too dry, if you have the time pit them yourself, they seem to stay softer)
• 1 cup water
• 1/3 cup brown sugar (use splenda blend or coconut sugar as directed on packaging)
• 1-2 teaspoons lemon juice
• The zest of one orange (or 2 tsp pure orange oil – NO “flavouring” allowed!)

 

 

What You Do:

 

In a medium saucepan on medium heat combine all of the “in the middle” ingredients, allow to heat through stirring occasionally. Ingredients may bubble but should not come to a full boil – continue approximately 5-7 minutes until mixture is a thick slurry of date paste with few lumps and bumps – keep an eye out for any pits! Set aside and allow to cool while you make the “top and bottom” mix.

 

In a large mixing bowl “cream” the margarine and sugar in the bottom of the bowl, add oats, baking soda and flour and stir to combine. Sometimes a fork works best to work the margarine through the flour and oats. Gradually add oil while blending flour and oats into creamed mixture. When ingredients are combined (you should be able to create a firm ball with the mixture, slightly dryer than cookie dough) add salt and cinnamon and give the mixture one last stirring.

 

Using half of the “top and bottom” mix line the bottom of a 9x9 baking dish or 9” pie plate. Pat the mixture down with the back of a spoon (or let’s be real your hand), creating a firm base. Pour, or more likely dollop the cooled or cooling date mixture over the firmly packed bottom base, spreading evening – all the way to the corners. Using the last half of the “top and bottom” mixture spring evenly (not packing down) over top of the date mixture.

 

Bake for 25 mins at 350 degrees F – the bottom and top should be golden.

Allow to cool 20 mins or more, cut into squares and/or wedges as is preferred by the discerning eye and pallet of my SIL’s Sister – Enjoy Deborah!

 

Pecan Pie/Tart filling

Pecan Pie/Tart Filling 
(or if  you really cant be bothered, "ice cream" topping)

What you need: 

• 1/2 cup raw sugar
• 1/2 cup brown sugar
• 2 tablespoons flour (if gluten free I suggest cornstarch)
• 4 tablespoons nondairy milk (I use soy creamer - just don't use low/non fat)
• 2 egg substitutes
• 1/4 cup margarine (I prefer Earth Balance as it is firm!)
• 1 teaspoon vanilla
• 1 cup pecans (halves are great for pie, if you are making tarts you can always use pieces)
• 1 9" unbaked pie crust or 12 small unbaked tart shells

What you do: 

• Preheat oven to 375 degrees
• In a large bowl mix together all ingredients, don't worry if it's liquidy - it's supposed to be.
• Pour mixture into the pie or tarts shell(s).
• Bake for 20 mins.
• Reduce temperature to 275 degrees and bake for an additional 20-25 minutes.

How do I know if it's done?!

Take the pie out of the oven, using a knife test the centre of the pie/tarts, it should still be a little soft, but not liquidy, if you get some ooooze put it back it - continue to  bake for 10-15 min intervals until the centre is soft

 

 

These are super sweet and delicious, I tend to make mini tarts as they pack a lot of punch - delicious served warm with a little vegan "ice cream" on the side!