• Combine all the wet ingredients into a bowl and mix well.
• Add the dry ingredients and combine until well blended and a dough forms.
• Divide the dough in half. In a 9x9 lightly oiled baking dish place half of the dough onto the bottom and spread until the bottom is covered. Set the rest of the dough aside until your filling is ready.

Raspberry Filling

• Place the cup of raspberries in a saucepan and add the dates, prunes, and maple syrup. You can use fresh or frozen--but keep the heat low to slowly draw out the liquid in the fruit, I did not add water.
• About 10 minutes and you have the fruit soft and ready to puree with the seeds in a Bullet blender. The flat blade will pulverize the seeds and will work like a thickening agent for the fruit filling.
• Place the filling over the 9x9 inch baking dish of prepared dough. Spread it evenly across the dough. Take the remaining dough and dollop it in small balls over the filling. They will form a crust as they bake together.
• Bake at 350 degrees for 20 minutes or until light brown.