Vickys Date & Raisin Squares, GF DF EF SF NF

Vickys Date & Raisin Squares, GF DF EF SF NF

Dates are a great ingredient. I use them a lot to make vegan ‘caramel’ sweets for my son. These taste like fruity flapjacks and i…more


16 servings

  1. 230 grams gold foil-wrapped Stork margarine / butter

  2. 135 grams gluten-free rolled oats

  3. 160 grams gluten-free / plain flour

  4. 120 grams light brown sugar

  5. 1 tsp bicarb / baking soda

  6. 1/4 tsp xantham gum if using GF flour

  7. 1/2 tsp salt

  8. 220 grams pitted, chopped dates

  9. 45 grams raisins

  10. 160 ml water

  11. 70 grams granulated white sugar


  1. Preheat the oven to gas 4 / 180C / 350°F and line an 8″x 8″ square cake tin with parchment paper

  2. Combine the margarine, oats, flour, brown sugar, bicarb of soda, xanthan gum if using and salt in a large bowl and knead together. If using plain flour only add 200g of the butter

  3. Press half of the oat mixture into the bottom of the lined tin until well packed down and set the other half aside. It can be a bit hard to spread the mixture to meet the sides so I put my hand inside a small ziplock bag and it helps pat it out without it all sticking to you

  4. Put the chopped dates and raisins in a saucepan with the white sugar and water

  5. Bring to the boil then reduce to a simmer for 5 – 10 minutes or until the water has mostly evaporated leaving a date paste in the pan

  6. Spread the paste over the packed oat mixture

  7. Press the rest of the oat mixture that was set aside on top of the date paste. It’s easier if you break pieces of dough off and pat them flat between your palms and put them on top like a patchwork quilt. Then pat the whole surface down when you’re finished

  8. Bake for 30 minutes then let cool completely before slicing into squares

  9. Delicious!

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