2 cups packed chopped pitted dates (12 oz/375 g)
1 cup cold coffee
2 T packed brown sugar
Grated rind and juice of half an orange
1 T fresh lemon juice
1 1/4 cups all-purpose flour
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. or less salt
2/3 cup soft margarine (I used unsalted butter)
1 1/4 cups quick-cooking oats (not instant)
3/4 cup lightly packed brown sugar
In small saucepan, combine dates, coffee, brown sugar and orange rind; bring to boil. Reduce heat and simmer, uncovered, until soft enough to mash and consistency of jam (runny but easy to spread), about 10 minutes. Remove from heat; stir in orange and lemon juices. Let cool.
Crumb Mixture: In bowl, stir together flour, baking powder, baking soda and salt. With pastry blender or 2 knives, cut in butter until size of small peas. Stir in oats and sugar.
Press half of crumb mixture firmly into lightly greased 9-inch square cake pan. Spread date mixture evenly over crumb mixture. Top with remaining crumbs, pressing lightly. Bake in 325F (160 C) oven for 25 minutes or until lightly browned. Let cool in pan. Cut into squares.
Makes 25 squares.
Source: Anne Lindsay's Lighthearted at Home: The Very Best of Anne Lindsay
Printed from Brenda’s Canadian Kitchen