Crust
- 1 cup wheat free flour (spelt, kamut etc.)
- 1/2 cup oats
- 1/2 cup ground nuts (almonds, walnuts etc.)
- 1/3 cup coconut oil, softened
- 1 tsp. cinnamon
- Pinch of salt
- 1/8 cup agave syrup
1.Preheat oven to 350F.
2.Line a 7×10” baking pan with parchment paper.
3.Mix flour, oat, ground nuts and coconut butter together until it resembles a crumbly mixture.
4.Press onto parchment paper reserving 1/3 of mixture for the topping.
5.Pre-bake the base for 15 minutes.
6.Remove from oven and spread with date filling.
7.Cover with remaining flour mixture.
8.Return to oven and bake for approx. 30 minutes.
9.Remove from oven and cool completely before serving.
Filling
- 1 cup dates, chopped
- 1/2 cup cranberries (fresh or frozen)
- 1/2 cup apple juice
- 1/8 cup agave syrup
1. In a small saucepan bring dates, cranberries, juice and syrup to a boil.
2. Reduce heat and simmer 8-10 minutes or until thickened.