These crumb squares are my friend Kim’s favorite dessert at Candle Cafe. I decided to open the Candle Cafe cookbook and make them myself. I had to add another 1/2 cup of dates in order to have enough to spread between the layers and I substituted vanilla extract for almond extract. They are great for breakfast or a post-yoga/workout snack. Warning: they are very crumbly and addicting!
1 cup whole pitted dates (recipe calls for 1/2 cup)
4 cups oat flour
4 cups rolled oats
3/4 cups chopped walnuts
1 cup sunflower oil
1 cup maple syrup
1 teaspoon vanilla extract (recipe calls for almond extract)
1/2 teaspoon salt
Chop the dates and soak for a few hours. Or, cover them with boiling water to soak for a shorter time. The idea is that they soften up to process. Drain and process in the food processor until completely smooth.
Preheat the oven to 350. Chop the walnuts.
Combine the flour, oats, and walnuts and mix well. Add the oil, syrup, vanilla and salt. Mix until totally combined.
Press half the mixture into a 12×6 baking pan. (I used my 11×7 so they came out pretty thick.) Spread the pureed dates and top with the other half of the mixture, pressing it down firmly.
Bake for 30 to 35 minutes, until lightly browned. Cool and cut into squares. Enjoy!