I found this recipe on http://loblaws.ca/60carlton/
It has three of my favourite ingredients: coffee (espresso), dates, and oatmeal. Actually four, if you count cinnamon. I think this recipe will hit my sweet spot quite nicely! You could always use Velvet Sunrise Coffee Roasters Espresso http://www.velvetsunrise.ca/ in this recipe . It will be available at Loblaws Maple Leaf Gardens store very soon, and has caramel, nut and sweet fruited notes that should complement very well.
You need to make really strong coffee, so the flavour comes through in the squares. Medjool dates and honey dates sold in the produce department are soft and easier to chop than baking dates packed in blocks, but you will have to pit them. Enjoy with a cup of coffee.
Serves: 36 | Prep time: 15 minutes | Cook and chill time: 25 minutes | Difficulty Level: Intermediate | Chef: Dana Speers
¾ cup (175 mL) PC Holiday Blend Coffee beans, ground fine for espresso
1 cup (250 mL) roughly chopped pitted dates
1 cup (250 mL) all-purpose flour
½ cup (125 mL) large old fashioned rolled oats
1 tsp (5 mL) cinnamon
½ tsp (2 mL) salt
½ tsp (2 mL) baking powder
½ tsp (2 mL) baking soda
¼ cup (50 mL) unsalted butter, at room temperature
1 cup (250 mL) packed dark brown sugar
¼ cup (50 mL) icing sugar
- Brew coffee in espresso maker to make ¾ cup (175 mL) espresso. Set aside to cool.
- Preheat oven to 350°F (180°C). Grease 9-inch square (2.5 L) cake pan and line with parchment paper.
- In small bowl, soak dates in ¼ cup (50 mL) of the espresso. In another bowl, whisk together flour, oats, cinnamon, salt, baking powder and baking soda.
- In stand mixer fitted with paddle attachment, beat butter and brown sugar on medium speed until smooth and creamy. Reduce speed to low; while beating, drizzle in remaining espresso. Slowly add flour mixture and date mixture, beating on low speed just until combined. Scrape mixture into prepared pan. Smooth the top.
- Bake in centre of oven for 20 to 25 minutes or until cake tester inserted in centre comes out clean. Cool in pan on rack. Cut into 36 squares. Serve dusted with icing sugar.