Prep Time: 15 minutes

Cook Time: 55 minutes

Yield: Makes 9 squares.

Mulberries bring added flavor and sweetness to date squares. Low on sugar and big on taste, this will become a favorite treat.

- click for video -

Ingredients

>> Filling:
>> 2 cups dates, pitted and chopped (lightly packed)
>> 1 cup fresh (or thawed) mulberries
>> 1 cup water
>> 2 tbsp fresh squeezed lemon juice
>> 1/2 tsp baking soda
>>
>> Crisp:
>> 1 3/4 cups quick-cooking oats
>> 3/4 cup unbleached all-purpose flour
>> 3/4 cup coconut flour
>> 1/4 cup brown sugar
>> 1/4 tsp baking powder
>> 3/4 cup salted butter, melted

Instructions

Preheat oven to 350 degrees F. Line an 8-inch square baking dish with parchment paper; make sure it hangs over both sides for easy removal. Grease the other two sides.

In a pot, bring the dates, mulberries, water, lemon juice, and brown sugar to a boil. Add the baking soda and simmer for 5 minutes. Make sure to stir constantly with a wooden spoon. Let cool.

As this cools, whisk the oats, flours, brown sugar, and baking powder in a bowl. Add the butter and stir until combined.

In the baking dish, spread half the crisp mixture and press firmly. Layer with the cooled mulberry/date mixture. Cover with the remaining crisp and press down lightly.

Bake 55 minutes or until the crisp is golden brown.

Let cool on a wire rack for 3 hours. Carefully remove from the baking pan and serve.

Wild Edibles in Recipe:

Wild Fungi in Recipe:

Edible Trees and Shrubs in Recipe: Mulberry

Recipe Category: Desserts and Snacks