Position oven rack in the centre of the oven.
Preheat oven to 350˚ F (180˚ C).
Spray a 9 x 9 inch (23 x 23 cm) pan with nonstick cooking spray.
In a medium bowl, combine alpiste flour, sugar, dates, walnuts, and baking powder.
In a separate bowl, beat eggs until light and thickened.
Combine egg mixture with canary seed flour mixture. Mix well.
Scrape batter into the prepared 9 x 9 inch (23 x 23 cm) pan.
Bake for 35 minutes.
While still warm, sift icing sugar over top and cut into small squares (36), or roll each square
into a ball and roll balls in the icing sugar.
1 cup (250 mL) alpiste flour
1 cup (250 mL) granulated sugar
1 cup (250 mL) chopped dates
1/2 cup (125 mL) chopped walnuts or pecans
2 tsp (10 mL) baking powder
3 large eggs
1 Tbsp (15 mL) icing sugar (more if rolling into balls)