These date bars are a Canadian classic made with a crisp buttery oat base and collapse topping and a sweet, sticky date filling. They’re best for snacking, dinners, or a casual dessert.

Sixteen date bars on a piece of parchment paper on a round oval tray.

Adjusted from Emma Zimmerman|The Miller’s Child|Hardie Grant, 2022

This date bar recipe will make you pals. A minimum of, that’s how it worked for my pal Lucie. She circulated a tin of her mama’s date squares at my extremely first McGill graduate workshop and I chose then and there that this woman would be my brand-new BFF.

Thankfully for me, she ended up being clever, amusing and devoted, on top of having excellent taste in baked products. Our progressing relationship was enhanced by more shared tins of sugary foods from her mama, in addition to a total Canadian education– from ice fishing and maple tapping to canal skating and poutine consuming.

I found that date squares are a timeless Canadian dinner staple, so it makes good sense to provide an upgrade with Canada’s own heritage wheat, Red Fife. This recipe is called after the entirely lovely town on the Ottawa River where Lucie matured: Burnstown, Ontario.– Emma Zimmerman

Date Bar Frequently Asked Questions

Where can I discover Red Fife heritage flour?

We’re thankful you asked. Heritage flours are a treasure– however they can be an obstacle to source. The good news is, we have the web. Our pals at Hayden Flour Mills bring Red Fife items.

What does Red Fife flour taste like?

Slow Food Canada describes it finest in regards to bread made with Red Fife “… a hay yellow crumb, with an extreme aroma of herbs and veggies colored with a light level of acidity. The nose has notes of anise and fennel, and in the mouth, the bread is all of a sudden abundant with a somewhat herby and hot taste.” We have actually likewise heard that it provides a tender texture and a nutty, cinnamon-esque subtlety to baked products. Sounds great to us!

Can I make oat flour at home?

Yes, and it could not be more basic. Simply include whatever kind of oats you have at home (fast cooking, old-fashioned, or perhaps steel cut) to your food mill or high-speed mixer and mix up until you have great textured flour, about one minute.

☞ Like bars and squares? Attempt these:

Date Bars

Sixteen date bars on a piece of parchment paper on a round oval tray.

These delightful date oatmeal bars have a crispy buttery topping and a sweet date filling.

Emma Zimmerman

Preparation 25 minutes

Cook 45 minutes

Overall 2 hrs

Make the filling

  • Preheat the oven to 325 ° F( 165 ° C) and line an 8-inch (20cm) square cake pan with parchment paper.

  • Location the dates in a little pan, include 1 cup water and give simmer over medium heat. Simmer up until the dates have actually softened, about 10 minutes. Get rid of the pan from the heat and utilize a wood spoon to mash into a smooth paste.

    If you have trouble mashing your dates, pop them into the food mill and blitz up until smooth.

  • Stir in the lemon passion and vanilla, then reserved.

Make the dough

  • In a food mill, integrate the flours, baking soda, salt, and ground spices, then include the butter and pulse up until the mix looks like coarse cornmeal. Pulse in the brown sugar up until equally dispersed.

  • Strongly press two-thirds of the dough into the base of the ready pan. Include the date filling, smoothing it out equally with a spatula, then gently spray over the staying crumbly dough.

  • Bake up until the top is golden and the date filling is bubbling through the collapse, 35 to 45 minutes.

  • Get rid of from the oven and enable the date bars to cool totally in the pan.

  • Utilize a sharp knife to cut into 16 squares and serve. Leftovers will keep in an airtight container at space temperature level or in the refrigerator for approximately a week.

Serving: 1 bar Calories: 273 kcal (14%) Carbohydrates: 40 g (13%) Protein: 3 g (6%) Fat: 12 g (18%) Hydrogenated Fat: 7 g (44%) Polyunsaturated Fat: 1 g Monounsaturated Fat: 3 g Trans Fat: 0.5 g Cholesterol: 30 mg (10%) Salt: 79 mg (3%) Potassium: 199 mg (6%) Fiber: 2 g (8%) Sugar: 27 g (30%) Vitamin A: 356 IU (7%) Vitamin C: 1 mg (1%) Calcium: 30 mg (3%) Iron: 1 mg (6%)

Recipe Testers’ Evaluations

Initially released September 21, 2022

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