1 cup large medjool dates, chopped
1 cup warm water
1/2 cup gluten-free oat flour
1 tbsp baking powder
1 tsp cinnamon
1/4 tsp sea salt
Preheat oven to 350 degrees F and line an 8×8 baking dish with parchment paper. In a high-speed blend, blend together dates and warm water until pureed smooth. Pour date mixture into a medium mixing bowl and stir in dry ingredients. Stir until well incorporated.
Pour batter into prepared baking dish and spread until evenly distributed. Bake for 20 minutes. Remove from oven and let cool completely before slicing into 9 blondies. Store in the fridge for up to a week!