Quinoa Date Squares

by Maggie on June 14, 2010

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Should I change the name of my blog to She Let Them Eat Quinoa?

I love all things quinoa.

Quinoa is so so so good for you and the people you love.

And you (and the people you love) will love these healthy little date squares.  That is, if you’re a date square kind of person.

My Mom was over-date-squared growing up.  It happens to the best of us foodies.  Pete was over-pea’d.  I was over-salmon-loafed.

Due to my Mom’s over-date-squaring I was under-date-squared (are you following me?).  So I happen to love date squares.  They’re filling, sweet, and crumbly.

These gluten-free and dairy-free quinoa date squares have a great crumble.

In fact, I’m already thinking of a million other fillings or ingredients I can use with this crumble.  Rhubarb and strawberries, chocolate, caramel, blueberries.  You get the idea.

I owe the birth of this recipe to my friend Annie.  We have a lot in common: we both LOVE to bake, we both LOVE yummy food, and  we both care a lot about the food that we put into our bodies.

So when Annie sent me her date square recipe I knew it would be good.

I played around with Annie’s recipe just a little bit to get it right for the people I love (yes, that includes you) and I think you’ll really like it.

Quinoa Date Squares

1 cup water

1 small apple chopped (I used royal gala)

2  1/4 cups medjool dates (pit dates first)

juice of 1/2 a lemon (2 tbsp lemon juice)

1/2 cup melted coconut oil  (Annie’s recipe called for 3/4 cups butter)

1/2 cup maple syrup

1 tsp sea salt

1/2 cup almond flour (very finely ground almonds)

1/4 cup sorghum flour

1/2 cup quinoa flour

1/4 cup tapioca starch

2  1/2 cup quinoa flakes (Annie’s recipe called for rolled oats)

Preheat the oven to 400 degrees F and grease an 8×8 pan.

Bring 1 cup of water to a boil and simmer chopped apples until almost soft.  Add dates and simmer another 5-10 minutes until soft.  Add lemon juice and blend with an immersion blender.

In a small bowl mix coconut oil and maple syrup.  Combine flours and sea salt in a large bowl.  If you don’t have almond flour just use more sorghum flour (Annie used brown rice flour).  Add quinoa flakes and stir to combine.

Add wet ingredients to the dry ingredients.

Press 2/3 of the date square crumble dough into the bottom of the greased 8×8 pan.  Spread with the date mixture and then add the remaining crumble dough.

Bake for 35-40 minutes.  Let cool on a wire rack and enjoy.

These gluten-free and dairy-free date squares make a great breakfast, or a powerful snack.  There’s no guilt with these babies.

Do you love baking with quinoa too?  Check out these quinoa-friendly recipes:

Gluten-Free & Vegan Granola Bars

Gluten-Free & Vegan Quinoa Chocolate Chip Cookies

Gluten-Free & Vegan Quinoa Banana Muffins

You can also find this recipe and many more ‘slightly indulgent’ recipes at Simply Sugar and Gluten-Free