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IMG_2557With the Holiday Season upon us, no matter what Denomination you are, no doubt,  we are all cooking and baking up a storm! This can present a big problem for people on  restricted diets!  I myself, who choose to be gluten-free by choice rather than necessity, find it very hard to stay away from all the sugary, glutenie treats that are practically shoved in our faces this time of year! For those of you who can not, by any stretch of the imagination, even think of eating these devilish treats, it must be Hell! And even more Hell if you do!

There are a lot of gluten-free, treat recipes out there, but not all tasty and easy to make, especially, if you’re not a baker!  I went through in my head,  what it was exactly,  that I needed to satisfy my “reward” cravings, as you will, and came up with…. Date Squares!   Another recipe I’m excited to try is a “Blueberry Chocolate Brownie” recipe from “,” but first I need to go buy some chocolate!

Now, I am not a baker! I am a cook! I like to cook and eat! But I do like a little sweet,  sometimes,  so I thought I better come up with something that was reasonably guilt free and healthy, and that didn’t leave me feeling like a beached whale! Hehe

I love my muffin recipe so much, I thought it would make a good base for Date Squares, so I tried it!  Surprisingly, everyone who tried it loved it and didn’t believe it was flour-less.  I did tweak it up a bit, but still it is simple to put together and bake.

Hope you like it!
p.s. it is also very filling, so you don’t end up eating the whole thing!  I think?




3 Organic Eggs
4 tbsp Coconut Oil
4 tbsp unsalted Butter
1/2 cup Coconut milk or Almond milk
1/3 cup Real Maple Syrup or Coconut Palm Sugar
1/2 cup plain Yogurt
3 tsp Vanilla


1/2 cup Oat Bran
1 cup Coconut flour
1 cup Almond flour
1 cup  Coconut, shredded, unsweetened
2 tsp Baking Powder
1/8 tsp of Sea Salt

Slivered Almonds, toasted

2 cups  Majool Dates, pitted
1/2 cup dried Cranberries
1 cup fresh Cranberries
2 tbsp unsalted Butter
3/4 cup Water + a little more if needed
2 tbsp fresh Lime juice


IMG_2518Start with the filling!

In a medium sauce pan, heat the butter and add the pitted Dates and the Cranberries

Add Water, (if using fresh Cranberries, you may have to adjust the Water)enough to cover but not make it too liquidy!

Bring to low boil, cook till everything is soft, not mushy

Take off heat, and let cool

Throw about 1/2 cup or so, of Slivered Almonds into a frying pan on low, and let them toast up for a couple min.  Take off heat right away,  do not let them burn.


When cooled, put the mixture in a food processor or mash with a fork untill everything is blended nicely, there can be small chunks

Set aside


Mix Dry ingredients together

Mix Wet ingredients together

Pour Wet into Dry and blend well


Add shredded Coconut and blend well

Preheat oven to 375 F

Apply Coconut oil to your baking dish ( I used 8 1/2 by 8 1/2)


Using about 3/4 of the mixture, spread it into the dish evenly, about 1 inch thick

Spread the fruit mixture on top evenly

IMG_2536IMG_2537Sprinkle toasted Almonds on top

With a butter knife, drop small amounts of the left over mixture randomly on top, leaving little gaps so you can see the fruit mixture below


Bake at 375 F for about 25 min or so, watching that it does not burn.  Should look golden and lightly browned.

Let it cool and cut into as big a piece you want! hehehe


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