These date squares are super easy to make and totally addictive! Healthy and rich in flavour they are a great pre-work out snack, or to serve alongside a nice cup of tea. I modified this recipe from the Quinoa 365 cookbook – one of the top cookbook sellers in Canada last year, and for good reason – the possibilities with quinoa are endlessly delicious!
I’ve been trying to go gluten & refined sugar-free since the beginning of the year, so I found wheat free rolled oats and replaced the sugar with brown rice syrup. I’ve read that brown rice syrup is one of the best sugar alternatives to bake with, and even though it’s still processed, the syrup has a low glycemic index and absorbs easily into the bloodstream leaving less for fat accumulation. For this reason, these date squares are a great pre-work out snack.
Along with the energy benefits from the brown rice syrup and dates, quinoa is one of the top ten muscle-building foods and its complex carbohydrates also provide energy and endurance. I also used brown rice flour because I thought it would work better with the brown rice syrup, and I replaced the butter with coconut oil which made the squares a bit creamier in texture and enhanced the sweetness a bit as well. These squares are rich and filling, so I advice cutting them into small pieces.
I hope you enjoy these awesome, healthy date squares, they’re one of my favourite snacks!
Vegan Gluten Free Quinoa Date Squares
These healthy, vegan, gluten free quinoa date squares are full of delicious nutrients and are a perfect post work out snack!
- 2 cups pitted Parnoosh dates chopped
- 3/4 cup water
- 1 teapoon lemon juice freshly squeezed
- 1.5 cups quinoa flour
- 1/2 cup brown rice flour
- 1.5 cups Bob's Red Mill Gluten Free Old Fashioned Rolled Oats
- 1/4 teaspoon sea salt
- 1 cup coconut oil, plus more for greasing melted
- 3/4 cup brown rice syrup
- 2 drops liquid Stevia
Preheat oven to 375F. Grease a 9" square baking dish.
In a small saucepan over medium heat, boil water. Add dates and stir constantly with a wooden spoon until water is absorbed and dates are smooth. Remove from heat and stir in the lemon juice. Set aside.
Combine the flours, oats and salt. Add coconut oil, then brown rice syrup (using the same cup, so that the syrup will slide right out) and liquid Stevia. Mix until crumbly but still moist.
Divide crumb mixture into two portions and press one half firmly into the pan to make the base. Using a spatula, carefully spread the date mixture evenly over top. Add the remaining crumb mixture on top by taking small bits and placing them carefully over the dates. Do not spread. Lightly press down the top layer evenly with your hands.
Bake on the center oven rack for 25 minutes until lightly brown. Remove from the oven and allow to cool completely. Cut into 25 squares. Store in the fridge in a sealed container for up to one week or freeze up to two months. Best served at room temperature.