In a pan put: 2 1/2 cups water, 5 c chopped dates and 1 1/4 tsp salt. Simmer until dates are soft and have absorbed water. Remove from heat and set aside to cool. In a large bowl, sift together 1 1/4 c white flour, 1 1/4 c whole wheat flour, 1 1/4 c brown sugar, 3/4 tsp salt, 3/4 tsp baking power, 3/4 tsp baking soda and 1 1/4 tsp cinnamon. Add 5 c oats and combine well. Now add 2 c 2 Tbsp oil. Mix well. Press half the crust mixture into the bottom of a large square pan, lined with parchment. REALLY press the crust down making it super compact. Spread the date mixture over top. Press the other half of the crust mixture over top.
Bake at 325° until lightly brown and tender on top (about 30 mins). Let cool and wrap in saran.
– from The Art We Are, 246 Victoria St, Kamloops, 250-828-7998. www.theartweare.com. If non-wheat flour is used, this is gluten-free.