• 1 c (150g) chopped, dried, pitted dates
• 1 1/4 c (110g) quick rolled oats
• 3 T (22g) barley or whole-wheat flour
• 1/3 c (35g) flaxseed meal
• 1/2 c (55g) coarse chop pecans
• 1/2 t sea salt
• 1/4 t ground cinnamon
• 1/4 c (65g) crunchy almond butter (add extra salt if unsalted)
• 1/4 c (60ml) olive oil
• 1/4 c (85g) honey or maple syrup (scant or less to taste)
• 1/4 t freshly grated orange zest

Makes 8×8 pan; DOUBLE ingredients for 9×13 pan.

1. Heat oven to 350F
2. Line 8×8 pan with parchment in opposing directions.
3. Stir together dates, oats, flour, flaxseed meal, pecans, salt, and cinnamon in large bowl
4. In separate bowl, whisk together almond butter, olive oil, sweetener, and orange zest until smooth
5. Pour wet ingredients over dry mixture and stir together until dry ingredients are evenly coated
6. Spread batter in prepared pan, pressing firmly into bottom, edges and corners to ensure mixture is evenly molded to pan (use plastic wrap on fingers)
7. Bake 20-25 min until brown around edges; ok to have a little color on the top as well
   • they'll seem soft and almost underbaked when pressed on center, but will set upon cooling
8. Cool on cooling rack, optionally in fridge
9. Cut with serrated knife after lifting out of pan; if crumbly, cool longer

Serves: X      Total cook time: X
Source: Smitten Kitchen Cookbook + Kiley modifications