Crust
2 cups gluten free flour all purpose white blend
½ cup gluten free rolled oats
6 Tbsp dairy free milk
½ cup filling (found below)
½ cup canola oil
4 tsp guar or xanthan gum
1 tsp baking soda
1 tsp cinnamon
¼ tsp salt
Filling
2 small zucchini
1¾ cups pitted delet noor dates
¼ cup hemp seed
1 cup applesauce
1 tsp vanilla
1½ tsp cinnamon
¼ tsp salt
Add ¼ cup dates into high powdered food processor and pulse to coarsely chop. Set aside for later use.
In the same food processor, combine washed and coarsely chopped zucchini with remaining 1½ dates, hemp seeds, cinnamon, salt and blend until smooth. Occasionally scrap down sides.
Reserve ½ cup to use for topping.
Combine all dry ingredients in a large bowl and mix well. Add ½ cup of filling, oil and dairy free milk and mix until a crumbly dough forms. Reserve ½ cup of dough top layer.
Press dough evenly into a greased 13x9 inch pan.
Bake at 350 for 8-10 minutes or until crust starts to brown on the edges.
Remove from oven and layer with ½ cup applesauce, remaining filling, coarsely chopped dates and another ½ cup of applesauce. Evenly sprinkle bits of reserved dough for the top crust.
Bake for 25-30 minutes or until top is golden brown and center dry to the touch.
Refrigerate any leftovers or freeze.