Yield :
- 16 servings
- SmartPoints value : 13
Ingredients :
- Dry Ingredients
- 1-1/2 cups white whole wheat flour
- 1 cup brown coconut palm sugar
- 1 cup old-fashioned rolled oats
- 1-1/2 teaspoons cinnamon
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- Wet Ingredients
- 1-1/2 cups water
- 1-1/2 cups chopped and pitted medjool dates
- 1 teaspoon vanilla extract
- 3/4 cup solid coconut oil, see directions
Preparation :
- Preheat oven to 350 degrees.
- Line an 8 x 8- inch pan with parchment paper and grease the paper with coconut oil or cooking spray.
- Put measured coconut oil in the freezer for 15 to 20 minutes until it becomes solid all of the way through.
- Put water in a saucepan over medium high heat and allow to reach just a simmer. Add dates, and lower heat to medium low. Cook until a paste is formed, for about 10 minutes. Allow to cool to room temperature. Add vanilla and stir.
- Meanwhile, combine all of the dry ingredients in a large bowl.
- Dice solid coconut oil to form pea-sized pieces.
- Add coconut oil to dry mixture and combine with hands to form a lumpy, moist crust.
- Add half of the oat crust mixture to bottom of baking pan and press with hands to flatten evenly.
- Spread the date paste in an even layer over the crust.
- Add the topping, gently flattening with hands. Bake until golden brown, about 35 to 45 minutes. Allow to cool and cut into squares to serve.
Nutritional Info :
- 16 servings
- Calories: 254
- Total Fat: 11 g
- Saturated Fat: 9 g
- Trans Fat: 0 g
- Sodium: 114 mg
- Cholesterol: 0 mg
- Carbohydrates: 40 g
- Fiber: 3 g
- Sugars: 27 g
- Protein: 3 g
- SmartPoints value : 13
