No photos with this recipe I’m afraid (I know it’s rubbish – I’m always more inclined to make something if there’s a pic of the finished product) because it was made when I had no working camera (mine died, and my wonderful parents have now given me their old one on a long-term loan). But these slices are really nice – like super fruity flapjacks. And they are really easy.
Date and oat slices
- Makes 8 (or however many you want to cut it into!)
- Preheat the oven to 180°C. Line the base of tin with greaseproof paper or baking parchment (no need if like me you’re obsessed with silicone bakeware)
- 120 ml boiling water
- 1 teaspoons (level) Vanilla Extract
- 220 g Dates stoned and chopped
- 150 g Spread, Low Fat
- 150 g oats
- 75 g brown sugar
- 1 tablespoons Sunflower Seeds
- 1 tablespoons Sesame Seeds
- Place the dates in a heatproof bowl and pour on the boiling water. Leave to stand and soften for 15 minutes.
- Add the vanilla essence and beat to a smooth puree (or if you’re feeling a bit lazy like me, blend with a hand-held blender).
- Gently melt the spread in a saucepan, or in a bowl in a microwave oven.
- Stir in the remaining ingredients. Mix well.
- Spoon half of the oat mixture in the tin, pressing it down well with the back of a wooden spoon.
- Spread the date puree over the base and top with the remaining oat mixture.
- Bake for 20-30 minutes or until the surface is golden.
- Allow the mixture to cool in the tin before cutting into 8 squares (let it cool completely or it’ll fall apart)
- Store in an airtight container
Jen The Vegan 