In Australia, it can be quite difficult to locate “gluten free” oats. This is due to a concern that during growing and processing, the oats may be contaminated by wheat, rye or barley and therefore may contain some detectable gluten.
Devastated that I might not be able to enjoy oats again, I was convinced all hope was lost. That was, until I was advised by someone that there were gluten free oats out there but they’re called “uncontaminated oats”. These oats are grown in special facilities to ensure that there is no cross contamination. Needless to say, I walked straight into the health store and bought a few bags. I had so many ideas running through my head, where was I going to start? I was excited. This recipe was one of the first I tried out with my gluten free/uncontaminated oats.
My life for the next few months could be summarised as follows. Oats. In. Everything.
Dates contain selenium, manganese, copper, and magnesium, all of which are integral to healthy bone development (which is great for me as I suffer from osteopenia due to the Hashimoto’s). They are known for their beneficial properties that aid with digestion and assist with promoting a healthy and responsive nervous system. They are also perfect for a quick boost of energy. When I need a quick energy boost and don’t want to indulge in the “bad stuff”, I eat a date and I’m good to go.
I’m not saying that you should eat this dessert all the time – there’s quite a lot of natural sugars to be found in dates. But eat these desserts in moderation. Or if you’re like me and your partner loves to devour everything they see, feel free to share.
What’s your favourite dessert to make with oats? I always love hearing how creative people get and it definitely helps me think outside the box!
- 3 cups pitted medjool dates (approx. 20 dates)
- 2 cups GF all-purpose flour (I used Bob’s Red Mill)
- 2 cups GF rolled oats
- 3/4 cup coconut sugar
- 1 cup vegan butter
Preheat the oven to 180ºC / 350ºF.
Line a 8 x 8″ pan with baking paper.
Soak the dates in a bowl of boiling water for 5 minutes. Strain, add to a food processor and mix to form a date paste. Set aside.
To make the crumble, in a food processor, add the flour, oats, sugar and margarine until crumbs form. Do not overmix.
Transfer half into the baking tin and press down with your fingers to create the first layer.
Spread the date paste evenly on top of the first layer.
Sprinkle the remaining crumble on top of the second layer to create the final layer of the date crumble.
Place in the oven and bake for about 40 minutes until golden.
Remove from oven and allow to cool for about 20 minutes before serving.