Have Your Cake and Eat It by Mich Turner

Author:Mich Turner
Language: eng
Format: epub
Publisher: Jacqui Small LLP
Published: 2017-03-18T04:00:00+00:00

◁ Oaty Date Slice

These oat slices have been a stalwart throughout the years – we always have a batch available – for just when you are looking for a little something. Enormously satisfying for breakfast, morning coffee or with an afternoon cup of tea – even a glass of milk before bed! Try adding sunflower seeds, flaxseeds, cinnamon, chopped cashews or almonds to the oat base to find your personal favourite. High in fibre, with oats and iron-rich fruits, nuts and seeds.

F EF

MAKES 16 SLICES

250g (9oz) plain flour

115g (4oz) wholemeal flour

115g (4oz) soft light brown sugar

165g (53/4oz) rolled porridge oats

250g (9oz) unsalted butter, melted

500g (1lb 2oz) Medjool dates, stoned and roughly chopped

grated zest of 2 lemons

150ml (5fl oz) water

1 Preheat the oven to 180°C/gas 4. Line the base and sides 30 × 20cm (12 × 8 inch) tin with non-stick baking parchment.

2 Measure the flours, sugar and oats into a bowl and mix. Make a well in the centre and pour in the melted butter. Mix together to form an oaty, crumbly mixture.

3 Put the dates in a saucepan with the lemon zest and water. Heat over a medium-high heat until the dates have softened and the water has been absorbed. Press half the oat mixture into the base of the tin and press down firmly. Spread the date mixture over the base, then top with the remaining oat mixture. Press down firmly.

4 Bake for 35–40 minutes until golden. Remove from the oven. Leave to cool in the tin, then cut into 16 slices.

Store for up to 5 days in an airtight container at room temperature or chilled. Not suitable for freezing.

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