The Martlet

Despite the lack of refined sugars, the richness of this date square will make you drool.

While most date square recipes require a date and brown sugar filling, this recipe offers a unique twist on a traditional favourite. By using dried apricots in the filling, the super sweet sugar is replaced with a delightful tanginess.

Low-sugar date squares

Crust 1/2 cup margarine
30 ml (2 tbsp) honey — note: a blander crust will balance out the ultra-sweet filling, but if you prefer a sweeter crust, use 85 ml (1/3 cup) of honey instead.
325 ml (1 1/2 cups) flour
2 ml (1/2 tsp) salt
2 ml (1/2 tsp) baking soda
10 ml (2 tsp) cinnamon
5 ml (1 tsp) nutmeg
325 ml (1 1/2 cups) oats
45 ml (2–3 tbsp) water (if needed)

Filling
4 cups dried pitted dates (unsweetened)
1 1/2 cups dried apricots, chopped into small pieces
200 ml (3/4 cup) water
15 ml (1 tbsp) vanilla

Preheat oven to 375˚ C.

In a medium saucepan, combine the dates, chopped apricots and water. Cook on medium-high, stirring until the ingredients are well-blended and water has evaporated. It should look like a paste. Let cool.

Meanwhile, cream the butter and honey. Add the flour, salt, baking soda, cinnamon and nutmeg. Stir in the oats. Depending on the amount of honey you put in, the crust may be a little too crumbly. If this is the case, add a tablespoon of water until you get the desired consistency. You should be able to press it down on the bottom of your pan or dish.

Press half the crust on the bottom of a casserole dish or square cake pan, and partway up the sides. Spread the filling over top. Cover with the remaining crust mixture.

Bake for about 30 minutes. Let cool and cut into squares.

Serve with tea or coffee.