This is a popular recipe and I have seen variants of it in several cookbooks. It is versatile in that many dried fruits can be used as the filling, and very wholesome.
Crust Filling
1-1/4 cups whole wheat flour 1-1/3 cups dried prunes, apricots,
3/4 cup rolled oats cherries, or figs
3/4 teaspoon baking soda 1-1/4 cup boiling water
1/4 teaspoon salt 1-2 tablespoons honey, depending on
1-1/4 teaspoons cinnamon sweetness of fruit
1/2 cup turbinado sugar
10 dates, finely chopped
1/2 cup oil
1 tablespoon water
Topping
2 tablespoons turbinado sugar
INSTRUCTIONS
- Soak dried fruit with boiling water in a covered bowl for 2 hours or overnight. Puree fruit with soaking water in a food processor, transfer back to a bowl, and add honey.
- Pre-heat oven to 350o Lightly oil a 9” x 9” baking pan.
- To prepare crust, mix together the flour, oats, baking soda, salt, cinnamon, sugar, and finely chopped dates in a large bowl. Mix in the oil a little bit at a time and toss mixture with a fork to form pea-sized crumbs. Add water and toss this into mixture with a fork.
- Place one-half of the crust mixture in a baking pan and press it flat into the bottom of the pan and 1/2” up the sides of the pan. Bake the crust for 15 minutes until light brown and remove from oven to cool.
- Spoon the fruit filling into the baked crust and smooth the top with a rubber spatula. Sprinkle the other half of reserved crust mixture on top of the filling and press it down lightly with your fingers. Sprinkle topping of turbinado sugar onto the top crust.
- Place the pan in the oven and bake for 25 minutes until lightly brown on top and firm. Remove from oven and place on a rack to cool. Makes 16 squares.
Allan Spiegler 