Try saying “Would you care for a strawberry, rhubarb, coconut, date and oat square?” Quite a mouthful eh? Once you’ve tried one, I warn you they are pretty addictive. I was trying to use up some of the delicious jams that we had bought on our recent trip to Quebec. We bought about four jars of an assortment of freshly made jams from a nearby farm. I wanted to use one of the jars in a baked good and immediately our dear friend Selma’s recipe came to mind. I adapted the recipe to incorporate dates, lemon zest and extra coconut just because I enjoy those last two ingredients. You can make this entire recipe in just one bowl, which saves time and a lot of washing up too. I’d urge you to check Selma’s page for tips and tricks on preparing your baking tin. Here is the recipe from Selma’s blog with a couple of extra ingredients that I added.
We finally have some decent weather on the East Coast of the USA. It had been far too hot and humid, so I wanted to celebrate Fall by baking these wonderful squares. There was a slight chill in the air early this morning, imagine the aroma wafting through the entire house when they were done baking. I’m excited about the possibilities of bringing on more Fall related dishes, so my dear readers, stay tuned.
- 125g plain/AP flour
- 100g soft brown sugar
- 100g rolled porridge oats
- ¼ tsp baking powder
- good pinch of salt
- 115g cold, unsalted butter
- 250g strawberry and rhubarb jam
- 2 Tbsp shredded coconut
- 1 tsp lemon zest
- 1/2 cup chopped dates
- Preheat oven to 180C/350F and line an 9″ square tin with baking parchment or aluminium foil, leaving a little overhang so that you can use them as handles later. Grease the bottom and the sides of the paper.
- Combine the flour, sugar, dates, lemon zest, oats, baking powder and salt in a medium sized bowl, mixing well.
- Cut the butter into the smallest cubes you can and thoroughly rub into the flour mixture.
- Set the prepared baking tin onto the scales and set to zero. Measure out 300g of the mixture into the baking tin and press evenly onto the bottom of the pan. Make sure to get into the corners. Smooth the top by running a flat bottomed glass over it.
- Spread the jam over the surface to within 1 cm of the edges. The jam spreads as it bakes so this prevents it from seeping from the edges and burning.
- Sprinkle over the remaining flour mixture and evenly top with the shredded coconut. Press lightly into the jam.
- Bake for 35 – 40 minutes or until golden. Leave in the tin on a rack, to cool completely. Then using the paper overhang, lift the bake out of the tin and onto a chopping board. Using a long knife or a pizza cutter, slice into squares.