When I was little, I knew these as Matrimonial Squares, or Matrimonial Cake. Both of my grandmothers had a recipe similar to this, and I was a big fan. Here is my gluten-free and vegan version. The flavours are exactly the same as I remember from my childhood.
1/2 cup Omega Nutrition Cold Milled Flax Seeds
2 cups organic rolled outs
1 1/2 tbsp Omega Nutrition Pumpkin Seed Protein Powder
1/3 cup Omega Nutrition Coconut Oil, melted
1/4 cup organic dark maple syrup
1/2 tsp Himalayan pink salt
20-25 dates, pitted beforehand
1/4 cup of boiling water
Pre-heat your oven to 350 degrees F.
Line an 8×8 square baking pan with wax paper. Parchment paper will also work.
Place your oats, flax, pumpkin seed protein powder, and pink salt into a food processor and pulse several times. Then add your melted coconut oil and maple syrup and pulse again. You want to make sure the mixture is well combined and that the oats have been broken up. Do not leave your food processor running at any time. It’s easy to accidentally do so and break down the pieces too much.
Transfer the mixture from the food processor to a bowl. Measure out 1/2 of it and place in your lined baking tray. Press it down very firmly so that it makes a nice crust along the bottom. Set the remaining mixture aside.
Rinse out your food processor as needed and add your pitted dates to it. Have your hot water ready and slowly add a very small amount of it to the dates as you run the food processor, 1 spoonful of water at a time. You will need to periodically stop and check to see if the dates are blending properly, and use a silicone spatula to scrape down the sides. You will most likely not need all of your water. You only need enough to turn the dates into a sticky spreadable paste.
Once you have achieved this consistency, spread the dates on top of your oat crust, and then place the remaining 1/2 of oat mixture that you set aside on top of that, pressing down to make sure it stays put.
Bake for 30 minutes.
Let the finished results rest for at least 10 min before cutting it into squares. This should make 12-16 squares, depending on how big you want them to be.
Store in an airtight cookie tin or Tupperware container lined with wax paper. These are best kept in the fridge and will last for a couple of weeks if you manage to not devour them all right away.