Vickys Date & Raisin Squares, GF DF EF SF NF
Vickys Date & Raisin Squares, GF DF EF SF NF

Hello everybody, it is Jim, welcome to my recipe site. Today, I will show you a way to make a special dish, vickys date & raisin squares, gf df ef sf nf. One of my favorites food recipes. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

I use them a lot to make vegan 'caramel' sweets for my son. Great recipe for Vickys Date & Raisin Squares, GF DF EF SF NF. I use them a lot to make vegan 'caramel' sweets for my son. These taste like fruity flapjacks and if anyone wonders what UK digestive biscuits taste like, they taste like the cookie layer in these!

Vickys Date & Raisin Squares, GF DF EF SF NF is one of the most favored of current trending foods on earth. It is simple, it is quick, it tastes delicious. It’s enjoyed by millions every day. Vickys Date & Raisin Squares, GF DF EF SF NF is something which I’ve loved my entire life. They’re fine and they look fantastic.

To begin with this particular recipe, we have to first prepare a few components. You can have vickys date & raisin squares, gf df ef sf nf using 11 ingredients and 9 steps. Here is how you can achieve that.

The ingredients needed to make Vickys Date & Raisin Squares, GF DF EF SF NF:
  1. Take 230 grams gold foil-wrapped Stork margarine / butter
  2. Prepare 135 grams gluten-free rolled oats
  3. Prepare 160 grams gluten-free / plain flour
  4. Take 120 grams light brown sugar
  5. Get 1 tsp bicarb / baking soda
  6. Make ready 1/4 tsp xantham gum if using GF flour
  7. Take 1/2 tsp salt
  8. Make ready 220 grams pitted, chopped dates
  9. Make ready 45 grams raisins
  10. Make ready 160 ml water
  11. Prepare 70 grams granulated white sugar

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Instructions to make Vickys Date & Raisin Squares, GF DF EF SF NF:
  1. Preheat the oven to gas 4 / 180C / 350°F and line an 8"x 8" square cake tin with parchment paper
  2. Combine the margarine, oats, flour, brown sugar, bicarb of soda, xanthan gum if using and salt in a large bowl and knead together. If using plain flour only add 200g of the butter
  3. Press half of the oat mixture into the bottom of the lined tin until well packed down and set the other half aside. It can be a bit hard to spread the mixture to meet the sides so I put my hand inside a small ziplock bag and it helps pat it out without it all sticking to you
  4. Put the chopped dates and raisins in a saucepan with the white sugar and water
  5. Bring to the boil then reduce to a simmer for 5 - 10 minutes or until the water has mostly evaporated leaving a date paste in the pan
  6. Spread the paste over the packed oat mixture
  7. Press the rest of the oat mixture that was set aside on top of the date paste. It's easier if you break pieces of dough off and pat them flat between your palms and put them on top like a patchwork quilt. Then pat the whole surface down when you're finished
  8. Bake for 30 minutes then let cool completely before slicing into squares
  9. Delicious!

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