1 ½ cupsoat flourcertified gluten free, if necessary
1 cupquick oatmealcertified gluten free, if necessary
½cupdesiccated coconut
½ cuporganic raw cane sugar
1teaspoonbaking powdergluten free, if necessary
½teaspoonfine sea salt
¾cupbutter
Instructions
Combine dates, raisins, and water in a medium saucepan. Bring to boil over medium-high heat. Reduce heat to simmer. Simmer until dates are soft, about 10 minutes. Allow to cool to room temperature while you prepare the pastry.
Preheat oven to 350 F.
Whisk the dry ingredients together. Cut in the the butter with a pastry blender or two knives until it is worked through in pieces about the size of peas.
Pour half of the dry pastry mixture into an 8-inch square cake pan. Press it down firmly all over with a flat spatula.
Spread the date-raisin filling over it. The pastry will absorb any excess water.
Spoon the remaining pastry mixture over the filling, and press down firmly all over.
Bake in preheated oven for 30 minutes.
Notes
Date squares will freeze well in an airtight container. Thaw before serving.