Oatmeal and Date Pie
Equipment
- metal cookie cutters
Ingredients
Dough
- 90 g oat flour gluten-free if necessary
- 75 g whole oat flakes gluten-free if necessary
- 150 g runny tahini
- 1/4 tsp baking powder
- 1/2 tsp cinnamon
- 1/2 tsp cardamom
- a pinch of salt
Filling
- 250 g Medjool dates
- 8 tbsp water
- a pinch of salt
Instructions
- Preheat the oven to 180 °C.
Making Dough
- In a bowl mix well oat flour, flakes, baking powder and spices.
- Pour in the tahini and stir the mixture well with a spoon until smooth.
Making Filling
- Remove the pits from the dates and chop them finely.
- Place the dates and salt in a saucepan, add water and simmer over medium heat until the dates are soft and can be mashed with a spoon into a smooth paste.
- Mash the dates with a spoon until you get a smooth paste.
Assembling the Pie
- Prepare a baking dish by lining it with parchment paper.
- Place 2/3 of the dough on the bottom of the dish.
- Spread the date paste evenly over the dough layer.
- Place metal cookie cutters on top of the date layer. Spoon the remaining 1/3 of the dough between the cutters. Pack tightly, leaving no gaps between the cutters and the dough. This will create a beautiful pattern on top of the pie. Do not remove cutters.
- Bake the pie for 25 minutes.
- Remove cutters carefully. Cool completely before slicing. Store the pie in a container with a tight-fitting lid.
