A hard days work deserves a yummy treat!

For the filling:

2 cups whole pitted dates
3 Apples, shredded with skin on
1 cup water ‘ish – add more if it seems dry and boil more if it’s too wet

Add the dates, shredded apples and water to a medium-sized sauce pan and bring to a boil. Reduce heat and let simmer for 7-8 minutes, or until the dates have softened. Towards the end of the cook time, start mashing the dates with a fork which helps absorb any remaining liquid. Cover and set aside.

For the crumb base and topping:

1 1/2 cups gluten-free rolled oats
1 1/2 cups quinoa flakes *or a mix of ¾ more oats, ½ cup almond flour, ¼ cup hemp seeds
1 cup almond flour
1/4 cup coconut sugar
1/2 tsp cinnamon
1/2 tsp salt
1/2 cup natural almond butter or peanut butter
1/2 cup maple syrup
1/4 cup coconut oil

Pre-heat oven to 350F. Lightly grease a 9-inch square pan and line the bottom and sides with parchment paper.
In a large bowl, whisk together the oats, quinoa flakes, almond flour, coconut sugar, cinnamon and salt.
In a small pot on the stove add the almond butter, maple syrup and coconut oil and bring to a melt – don’t boil
Add the wet mixture to the dry ingredients, and stir until wet and crumbly.
Press ½ to ¾ of the crumble mixture into the bottom of the prepared pan.
Spread on the warm date filling.
Sprinkle on the remaining crumble mixture and press it lightly into the date filling.
Bake for 30 minutes, or until the top is golden brown. Let cool completely on a wire rack.
Lift the date squares out of the pan with the paper and cut into 16 pieces.
Store in an airtight container at room temperature for 2-3 days, or in the refrigerator for 6-7 days or freeze. Put in your lunch box or your riding bag for the best treat ever!