5/8 cup steel cut oats
12 ounces water
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2 cups whole wheat pastry flour
2 tbsp brown sugar
1/2 tsp salt
2 tsp baking powder
3/4 tsp cinnamon
1/2 tsp cardamom powder
4 tbsp butter
1 tbsp vanilla extract
3 large dates, chopped small (1/4 cup plus)
Yogurt, milk, or sour cream as needed for consistency, about 4 ounces
Cook oats in 12 ounces water about 10 minutes. Continue cooking, stirring often, until all the water is absorbed, and the cooked oats are as dry as possible, sort of like thick mashed potatoes. Cool until room temperature or colder. (spread on a cookie sheet and freeze for 15 minutes?)
Pulse the dry ingredients in a food processor. Cut the butter in small pieces and add it to the dry ingredients. Pulse until it is incorporated. Move the mixture to a medium-sized mixing bowl. Refrigerate until you are ready to proceed with the recipe.
Seed and chop the dates.
Add the cold oats to the dry ingredients, along with the vanilla extract and the dates. Mix by hand until it just holds together, using yogurt or milk if more liquid is needed. Work the dough as little as possible. It should be the texture of scone dough or drier.
For the dough into a rectangle about 1 1/2″ high. Cut into 8 pieces and place on a baking sheet covered with parchment paper. (makes 3.25 ounce finished product)
Bake at 350° for 35-45 minutes, until they are cooked through and starting to brown on the top.
2021 Try adding a bit of the special mixture used for smoothies: hemp hearts, flax, oat bran, coconut flour, and almond meal.