(recipe in development)
40 2-inch squares
325 deg. F, 15-20 minutes
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In a medium size bowl, cream:
3 T. canola oil
3 T. butter or margarine
5 T. sugar
Add, and beat well:
1 egg
6 T. plain soymilk
1 cup dates, chopped
1/2 cup pecans (or walnuts), chopped
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In a small bowl, blend well:
2 cups quick rolled oats
1/2 cup all-purpose flour
(or a combination of all-purpose and whole wheat pastry flour)
1/2 tsp. baking powder
1/4 tsp. salt
1 tsp. cinnamon
1/2 tsp. allspice
1/4 tsp. ground cloves
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Combine all the ingredients.
Mix in the grated rind of:
1 lemon (preferably organic, to avoid pesticide residues)
Let dough stand 15 minutes.
Then spread it onto a 10 1/2 inch x 15 1/2 inch greased cookie sheet,
or use parchment paper.
Bake until dough begins to leave sides of pan.
Cut into squares while warm.
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