The most un-square of date squares

Date squares are one Newfoundland tradition that continues to thrive. You'll find them in many kitchens, most Groc 'n' Confs and in the bakery aisle of every local grocery store.

My Dad absolutely loves date squares, so this is one of my mother's staple recipes. This version, however, is decidedly more me-like.

That is to say, my recipe incorporates wholegrains and walnuts, those nuggets of omega-oil richness. I also removed the refined sugar — entirely. Dates are so potent, they serve to sweeten the whole cookie.

Another modification I credit to one of my nieces, who has recently taken to making date squares for her Nan and Pop (i.e. my Mom and Dad). Her stroke of genius was to replace the water with orange juice, which gives the squares a zing.

In my case, I used tropical fruit juice (a blend of several fruits) and the squares turned out mighty fine. You can use pretty much any kind of juice, provided it's all-fruit and contains at least some orange.

Date squares

Ingredients

Date filling:

• 3 cups dates
• 1 cup orange (or orange-based) juice (unsweetened)
• zest of orange (medium-sized)

The "crust" (i.e. top and bottom):

• ½ cup walnuts
• 1½ cups multigrain flour
• 1½ tsp baking soda
• 1 cup twelve-grain cereal
• ½ cup butter (cut into approx 6 pieces)
• ¼ cup canola oil

Directions

Date filling:

1. Place dates and juice in medium saucepan. 
2. Heat on low-medium heat, covered, stirring as needed until dates are soft and most juice is absorbed/evaporated.
3. Remove from heat.

"Crust" mixture:

4. Place walnuts in food processor. Whir ‘em into walnut dust.
5. Add flour, soda, cereal, butter and oil.
6. Pulse until thoroughly mixed.

Putting it all together:

7. Line 8x8” plan with parchment paper.
8. Place half of "crust" mixture into pan. Press evenly with back of large spoon, until the surface is even.
9. Spoon out date mixture. Spread evenly over "crust" mixture.
10. Spoon other half of "crust" mixture on top of date mixture. Work gently to finesse this top layer of "crust", spreading it evenly over the date mixture. (If a little date mixes with the "crust", don’t despair. Imperfection = character.)
11. Bake at 375°F for 25-30 minutes.
12. Cool before cutting. (Scalding-hot dates on the tongue will surely lead to next-day regret!)
13. Refrigerate in tight-lidded container.

Oh yeah, and share at least one with your folks. And/or someone else's folks.   :‍-‍)