|Dates||1 Cup (16 tbs), chopped|
|Water||1⁄2 Cup (8 tbs)|
|Brown sugar||3⁄4 Cup (12 tbs)|
|Whole wheat flour||1 Cup (16 tbs)|
|Almonds||3⁄4 Cup (12 tbs), chopped|
|Quick cooking rolled oats||3⁄4 Cup (12 tbs)|
|Butter/Margarine||1⁄2 Cup (8 tbs), melted (1 stick)|
1. Combine dates, water and 1/2 cup of the sugar in a medium-size saucepan; bring to boiling; lower heat; simmer 15 minutes, or until mixture thickens; remove from heat.
2. Combine whole wheat flour, almonds, oats, remaining 1/4 cup sugar, baking soda and salt in a medium-size bowl; toss in melted butter or margarine until well blended.
3. Pat half the crumb mixture into a well greased 9x9x2-inch baking pan; spread date mixture over; sprinkle with remaining crumbs.
4. Bake in slow oven (325°) 25 min utes, or until topping is set; cool in pan on wire rack; cut into 16 squares