Bring 1 cup of water to a boil and simmer chopped apples until almost soft. Add dates and simmer another 5-10 minutes until soft. Add lemon juice and blend with an immersion blender.
4
In a small bowl mix coconut oil and maple syrup. Combine flours and sea salt in a large bowl. If you don’t have almond flour just use more sorghum flour (Annie used brown rice flour). Add quinoa flakes and stir to combine.
5
Add wet ingredients to the dry ingredients.
6
Press 2/3 of the date square crumble dough into the bottom of the greased 8×8 pan. Spread with the date mixture and then add the remaining crumble dough.
7
Bake for 35-40 minutes. Let cool on a wire rack and enjoy.
8
These gluten-free and dairy-free date squares make a great breakfast, or a powerful snack. There’s no guilt with these babies.
