Thursday, May 30, 2019

oat-date slice

A few things have happened since I last wrote here.

The husband wrote his PhD thesis and successfully defended it.

We moved across the country (again) and now live in Montréal.

I can now say with confidence: "I have my own bag" and "have a good day" in French when I'm shopping.

La belle province is a land of milk and honey. Literally. We are eating excellent local cheese and the honey from the Atwater Market is so full of flavour that I feel like I can actually taste the wildflowers.

And even though it isn't French, this old Scottish favourite has become one of our favourite snacks.

It's called oat-date slice, and it's rather like matrimonial squares — but much simpler. The squares are soft but sturdy, and full of gooey dates. In other words, the perfect snack with your afternoon tea. (It's possible I've said that about other recipes here. It's all true.)

I adapted the recipe from The Scottish Farmers' Market Cookbook. We picked up this little gem on our honeymoon, way back in 2007.

one year ago: overnight oats with raspberries
two years ago: amazing overnight waffles
three years ago: sriracha tofu and broccolini with coconut rice

oat-date slice
The Scottish Farmers' Market Cookbook by Nick Paul

175 g. quick-cooking oats
130 g. brown sugar
1/4 tsp. sea salt
125 g. wheat flour
     or gluten-free:
     50 g. millet flour
     35 g. sweet rice flour
     40 g. potato starch
     1/2 tsp. xanthan gum
90 g. coconut flakes
135 g. butter
1/4 c. water
37 g. / 2 tbsp. golden syrup*
1 tsp. baking soda
200 g. dates, chopped roughly

Preheat oven to 350 degrees Fahrenheit. Grease an 8-by-8-inch baking dish or line it with parchment paper.

Stir oats, brown sugar, sea salt, flours and coconut together in a large bowl. Set aside.

In a medium bowl, melt the butter. Add the golden syrup and baking soda and whisk well. Stir into the oat mix. Mix well. Spread into the baking dish and use your fingers to pat it down evenly.

Bake for 15 to 20 minutes, until golden and somewhat set. Let cool completely before cutting.

*You could probably use honey or corn syrup in a pinch.


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