We really like this date flapjack recipe because it's tasty, filling and healthy. By using fresh dates you will get a lovely moist, sticky filling to the flapjack mixture, dried dates won't work, (however if you can only get dried dates soak them in water or fruit juice for a couple of hours before using).
It also makes a really good lunch pack item, or a tasty mid-morning snack, as the low GI of the oats will help you to keep blood sugar levels stable, while providing energy and goodness throughout the day.
|150||g||low fat spread, margerine or butter|
|100||ml||rice syrup (golden syrup will substitute)|
Please note this recipe contains nuts
preheat oven: 180°C, fan 160°C, 350°F, Gas 4
|1.||Line a shallow baking tray approx. 15cm x 25cm (6" x 10") with baking parchment.|
|2.||Remove the stones from the fresh dates and chop, put aside and prepare the flapjack mixture.|
|3.||Gently melt the low fat spread and the rice syrup together.|
|4.||Stir in the oats, flour, pine nuts and raisins, until well mixed.|
|5.||Tip half of the oat mixture into the baking tray and press down firmly with your hands, ensuring the mix is well compacted.|
|6.||Spread the dates on top, then finish off with the rest of the oat mixture, to make a 'date sandwich'. Press down firmly with your hands, again ensuring the mix is well compacted.|
|7.||Bake in the centre of the oven for 25 minutes.|
|8.||As soon as the flapjack is removed from the oven cut immediately into portions with a sharp knife, then allow to cool completely before removing from tray.|
You can substitute other dried fruits for the raisins, i.e. dried cranberries, cherries or apricots, chocolate chips also make a nice change.
If packing up for lunch, snacks, sport fuel or picnics we suggest that you wrap it in greasproof paper then seal into a parcel with plastic film, or foil, this should keep it from crumbling up or drying out. Alternatively put it into a hard snack box to keep it safe. We would never advocate any foods be wrapped directly in plastic film.
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