Fruit Squares with Oat-Walnut Streusel
Recipe by: Rebecca Comeau, professional baker
VE, WF, SF
Yield: 15 Squares
This recipe is very versatile. The whole-wheat crust can be made wheat-free by substituting a different type of flour, such as spelt. The filling can be made with your favourite dried fruit or any combination of fruits you like. You could even use fresh fruit if you want; in this case you would need to reduce the amount of water in the recipe. If you prefer your squares less sweet you can reduce the amount of honey used in the filling.
4 cups dried fruit
2 1/2 cups water
1/3 cup honey, or to taste
Ideas for dried fruit: apricots, dates, plums, figs. . . or any combination to your liking.
2 1/2 cups oat flakes
2 1/2 cups whole wheat flour
1 cup walnut crumbs
1 cup safflower oil
2/3 cup honey
Simmer or soak first three ingredients until soft and water is absorbed.
Mix crust ingredients and divide in half. Press one half into greased or lined 9" by 13" pan, and top with fruit mixture. Crumble remaining mixture on top, pressing lightly. Bake at 350 F until lightly browned (about 20 to 30 minutes).
Rebecca Comeau baked her first batch of chocolate chip cookies at age seven. She has since studied baking techniques at Algonquin College, and worked with pastry chefs at the Fairmont Chateau Laurier, and various other establishments in Ottawa. Currently she is the in-house baker at Rainbow Natural Foods.
Recipe published: Spring, 2006
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