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Orange Prune Squares

Orange Prune Squares

Orange prune squares

Orange Prune Squares are an OAS friendly reminder of pre-swim team after-school snacks!

Did you know I’m an expat? I am originally from Toronto, but haven’t lived in Canada for ten years! As the Olympics have come to an end, my patriotism is still coursing through my veins, and yes, I am still mourning our loss to Germany (my adopted country) in the men’s hockey.

Luckily, I scored a copy of the ultimate Canadian expat cookbook More Than Poutine: Favourite Foods from My Home and Native Land* by Marie Porter. So my Canadiana can live on in the kitchen! Honestly, before reading this cookbook I only though Canadian food consisted of Nanaimo bars, butter tarts, beaver tails, tourtière and all things maple syrup. What I learned is that we have some weird foods in Canada and there are a lot of snacks I didn’t realise were unique to our little-big country.

If you are an expat, then this book is an entertaining read and will flood you with food nostalgia. The book has a little background on each recipe, which I needed since I had no clue what the heck a Rappie Pie or Boiled Duff was. The recipes include both weight and volume measurements and are in Fahrenheit and Celcius. Many of the recipes also include a gluten-free option.

More Than Poutine is written for expats in mind, who when craving foods from home mostly crave things of the junk-food or comfort-food variety, so if you are looking for a healthy meal idea this isn’t the book for you. It’s full of desserts, fried foods, and dips bound to banish any homesickness.

I’ve never done a book review in the two years of , and this seems to be my second one in two months. As I explained in my review of Eat Dairy-Free, a cookbook review is not trustworthy unless a recipe has been tested.

Refined Sugar-Free Orange Prune Squares

Orange Prune Squares

One of the recipes that brought back waves of my childhood was the Matrimonial Cake also known as a date square. Dates make my mouth itchy, so I avoid them. But I wanted to make these bars and modified the recipe slightly to accommodate my allergy using prunes instead of dates. I also swapped out brown sugar, which I can rarely find in Berlin, for maple syrup. What’s more Canadian than maple syrup, eh!

If you know a Canadian expat, a Canadian, or want to learn more about Canadian food I highly suggest this fun read. Albeit the book is not the most beautiful in my collection, it is one of the more enjoyable reads.

Here is my version of date square, now renamed Orange Prune Squares. Note that I have only made these once and still need to do some more recipe testing. If you make them please send me your feedback. Cheers!

See Also
Egg-free desserts round-up

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Orange Prune Squares


  • Author: Kortney
  • Prep Time: 25 minutes
  • Cook Time: 30 minutes
  • Total Time: 55 minutes

Description

This Orange Prune Squares was inspired by the Matrimonial Cake recipe in the book ‘More Than Poutine’ by Marie Porter.


Scale

Ingredients

Prune Filling

  • 500g Prunes – chopped
  • 1/4 cup Maple Syrup
  • 1/4 cup Orange Juice
  • 1 1/4 cup Water

Dough

  • 3 cups Rolled Oats
  • 2 1/2 cups Whole Wheat Flour
  • Zest of 1 Orange
  • 2 tsp Baking Soda
  • 1/2 tsp Salt
  • 1 tsp Cinnamon
  • 1 1/4 cup Butter
  • 3/4 cup Maple Syrup

Special Equipment

  • 9x13 pan
  • Parchment paper

Instructions

  1. Preheat oven to 350°.
  2. Line 9×13 pan with parchment paper.
  3. Make the prune filling by combining prunes, 1/4 cup maple syrup, orange juice and water. Once mixture comes to a boil, turn heat to medium and simmer for 10 minutes. It will become thick.
  4. Make the dough by combining all dry ingredients. Mix them so that the cinnamon and orange zest are evenly distributed. Next, add butter and maple syrup. Using your hands blend everything (if you have warm hands this may be sticky. You can also use two knives and cut the butter into the dry ingredients).
  5. Press half the dough into the pan. The dough is sticky – it helps to have slightly damp hands to get the layer even.
  6. Spread the finished prune mixture evenly on the first layer of dough.
  7. Sprinkle the remainder of the dough into the prune mixture. This can be slightly uneven and is works best with somewhat damp hands, so the dough doesn’t stick to your fingers. Once all the dough has been evenly distributed gently press it down.
  8. Bake for 27 to 30 minutes, or until the golden brown.
  9. Let cool thoroughly before cutting.

  • Cuisine: Desset

Get your own copy of More Than Poutine: Favourite Foods from My Home and Native Land*!

Disclaimer: I received a copy of this book for free. All opinions are my own.
*This post also contains affiliate links. 

Refined Sugar-Free Orange Prune Squares

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