Specially crafted for fans of nutritious treats, this dessert is not just low in sugar—it also packs 6g of fiber and 9g of protein per serving, thanks to flax seeds and textured vegetable protein. Thus, it seamlessly fits into a balanced diet for those who are health-conscious but still have a sweet tooth!
Bon appétit!
Ingredients
For the filling
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500 ml (2 cups) of pitted and chopped dates
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250 ml (1 cup) of water
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30 ml (2 tbsp) of orange juice
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2.5 ml (½ tsp) of vanilla
For the crumble
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250 ml (1 cup) of oats
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190 ml (¾ cup) of textured vegetable protein (TVP)
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125 ml (½ cup) of whole wheat flour
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60 ml (¼ cup) of ground flax seeds
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60 ml (¼ cup) of softened butter
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60 ml (¼ cup) of egg whites
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15 ml (1 tbsp) of brown sugar
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1 ml (¼ tsp) of baking soda
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A pinch of salt
Preparation
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Preheat the oven to 350°F (180°C). Line a 20 cm (8 in) square pan with parchment paper, allowing it to hang over two sides.
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In a small saucepan, bring the filling ingredients to a boil. Reduce heat and simmer uncovered for 12 minutes on low heat, stirring occasionally. Remove from heat and let cool.
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Meanwhile, in a large bowl, mix the crumble ingredients. The mixture will be granular.
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Spread half of the crumble mixture into the baking dish. Press down lightly with the back of a spoon. Cover with the date filling, then with the remaining crumble.
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Bake for 25 minutes. Let cool before serving.
Notes
Keeps for 5 days in the refrigerator, in an airtight container. Can be frozen for up to 3 months.
