Another recipe for an oat-based treat I used to enjoy before celiac disease. The recipe has been restored to me since I ordered uncontaminated oatmeal from Cream Hill Estates. Be sure to confirm that your celiac friends can tolerate pure oats before serving; some can't.
Filling:
500 g pitted dates
1 cup brown sugar
1 cup hot water
Base/Topping:
3/4 cup brown rice flour
1/4 cup cornstarch
1/4 cup tapioca starch
1/4 cup potato starch
1/2 tsp xanthan gum
1/2 tsp baking soda
1 tsp baking powder
1/4 tsp salt
1 cup butter
1 cup brown sugar
1 1/2 cups uncontaminated oats
Mix dates, brown sugar, and hot water in a saucepan and cook on top of the stove over medium-low heat, stirring often, until the dates are soft. Set aside to cool.
Sift flours, starches, xanthan gum, soda, baking powder, and salt. Cut in butter to make fine crumbs. Blend in brown sugar and rolled oats. Mix well to resemble coarse crumbs.
Press half the oat mixture into well-greased 9x13” pan. Cover with date filling and top with crumbles of the remainder of the oat mixture. Pressing gently and evenly to make sure topping is well distributed (it will puff and spread a bit, but not much, as it bakes). Bake at 325F for 30 to 35 minutes, until topping is puffed and golden.
Cut in squares in the pan while hot; cool in the pan before serving.
