Dale’s Date Squares

Years ago, at a church function I fell in love with these date squares. The gentleman who made them has since passed on, but I still remember him whenever I make these. This is his recipe with my modifications.

I especially enjoy eating these for breakfast – gotta have them just sweet enough, but not too sweet, so I do play with the sugar.


Simmer until thick:

4c. whole dates (I never bother chopping – it’s too much effort)

2c water

2tsp lemon juice

Crust & topping

Blend with a pastry blender:

2 1/4c flour (I use GEMS – use your favourite gf flour blend)

2 1/4c gf oats

1-1 1/2c brown sugar

1 1/2tsp guar or xanthan gum

1 1/2tsp baking soda

3/4tsp salt

1 1/2c margarine (or butter)

Put a generous half of the filling into a 9×13″ pan. Pat down a bit, then spread the date filling overtop. Sprinkle remaining crumble overtop and pat down.

Bake at 350 for 30-35 minutes, or until golden.


Peppermint Squares

A friend shared this recipe, which sounded really tasty, but I couldn’t bring myself to try using avocado for the mint base. This is my version. (

Mix together in a saucepan over medium heat. Stir well.

1/4c cocoa

1/4c. margarine/butter/coconut oil – your choice.

2Tbsp sweetener – sugar, honey, maple syrup  – your choice

1/2 tsp vanilla

dash of salt.

Spread out in a thin layer on parchment/wax paper for an 8×8″ pan. Chill


keep 1 can of full fat coconut milk in the fridge overnight. Carefully scoop out the fat, leaving the water in the can. Beat the fat until light & creamy. Add 1/4- 1/2c. icing sugar and about 1/2tsp of mint extract. (sweeten to taste).

Spread overtop of the base and chill.  Cuts best if kept frozen.

Everything Cookies

Cream together:
1c butter or df margarine
2/3c brown sugar (heaped if desired)
2/3c white sugar (heaped if desired)
2 eggs
2tsp vanilla

Blend in:
3 1/2c flour (I use Gems flour blend plus 1tsp of guar gum) (add more flour if cookies spread too much on the pan when baking)
2 1/2c gf oats
1/2c flax meal
1tsp baking soda
1tsp baking powder
1/2tsp salt
1/2tsp cinnamon (opt)

Optional additions:
1/2c coconut
1c raisins (chop slightly and soak in boiling water to plump, then drain before adding to dough)
2c. chocolate chips
1 1/2c chopped nuts (I never add these)
chopped dates

Drop by teaspoonfuls onto cookie sheet. Bake at 350 for 12-14 minutes.
Makes about 6 dozen.

Australian Anzac Cookies

A friend mentioned these, and as I love coconut & oatmeal cookies, I had to try to tweak her recipe. Totally worth it – now to keep them away from Hubby so I get some….

Melt together:

1/2c butter or df margarine

1Tbsp Golden Syrup

2Tbsp boiling water

1tsp baking soda

Stir in:

1c.  rolled oats

1c. brown sugar

1c. coconut

1/2tsp guar gum

1c. gf flour (I used 1/2c. gems flour, 1/4c tapioca flour, 1/4c. potato starch)

Roll into balls, and flatten onto a greased cookie sheet. Bake at 350 for 15- 20 minutes, depending how crisp you want them.

Maple Apple Pie

Hubby’s friend was looking for a refined sugar free pie, so I played a bit with Google, and then came up with this recipe.

Pie crust for a double crust – unsweetened for the no refined sugar attempt. (my recipe is here: http://wp.me/p3aIiz-2j )

Blend together:

4 large apples, chopped thinly. Peeled if desired.

1c maple syrup

3/4c tapioca flour

dash of salt

1tsp cinnamon

sprinkling of nutmeg.

Preheat oven to 400 degrees

Place apples in pie crust, and top with sheet of pastry. Crimp edges and poke holes into crust so hot air can vent. Bake at 375 for 45-60 minutes, or until bubbly & smelling good.

Naomi’s Pie Crust

My friend shared this pie crust recipe with me, and for the first time, I had success in making pie crust! Works great as tart shells too, as the dough doesn’t get tough with handling. The tart shells froze beautifully, which means I can make this ahead of time, then have tarts when desired 🙂 And, it’s flaky – not crumbly!

for a double crust or about 24 tart shells.

2/3C white rice flour
2/3C tapioca flour
2/3C potato starch
3Tbsp cornstarch or potato starch

2Tbsp flax meal
2Tbsp sugar (optional if making a savoury dish)
2tsp xanthan gum or guar
2/3tsp salt
5Tbsp shortening
5Tbsp butter or dairy free margarine. (or use shortening plus 1/2tsp butter extract)
2 eggs, beaten
1 – 2tsp apple cider vinegar (or white vinegar)

1Tbsp (or more as needed) water

Have eggs and butter cold for best results. Combine flours, starches, xanthan gum, sugar and salt in a mixing bowl. Cut cold butter into slices and work into the four mixture with a pastry blender until mixture is crumbly.

Add beaten egg and vinegar to flour mixture and stir with a fork until it begins to stiffen. The dough will be soft at first but will firm up. As it firms up, form it into a ball and work it a little with your hands. Use a little tapioca flour or corn starch to keep your hands from getting sticky.
Chill in fridge for 30-60 minutes.

Roll the dough between two sheets of parchment (or wax) paper. For tart shells, cut into circles and form to muffin tins.

Bake 350 for 12 – 15 mins or as pie recipe indicates.