This recipe comes to us from Rosemarie Menassas.

1 ¾ cups quinoa flakes (or quick cooking rolled oats if you include oats in your diet)
1 ¾ cups gluten-free flour mix
½ to ¾ cup cold butter
¼ teaspoon baking soda
¾ to 1 cup brown sugar

Mix all of the above together till butter is all worked in and pat half of the mixture into a nine inch cake pan.

Meanwhile: Add 2 cups chopped dates, no pits, ½ cup white sugar, 1 cup water and 1 tablespoon lemon juice to a medium saucepan and cook slowly stirring to prevent burning till mixture is thickened. Cool the mixture.

Now pour the date filling over the mixture in the pan. Then add the remaining topping mixture and pat slightly. Bake at 350F for about 45 minutes or till golden on top. Cut in squares when cool.

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