1 1/4 cups (175 g) 6 oz wholemeal (whole grain) flour
175 g (6 oz) porridge oats
4 oz (100 g) polyunsaturated margarine
4 tbsp (60 ml) clear honey
175 g (6 oz) porridge oats
4 oz (100 g) polyunsaturated margarine
4 tbsp (60 ml) clear honey
for the date filling
8 oz (225 g) stoned (seeded) dates, roughly chopped finely grated rind and juice of 1 lemon .
1 tsp (5 ml) ground cinnamon
2 oz (50 g) shelled hazelnuts (filberts), skinned and
finely chopped
1 tsp (5 ml) ground cinnamon
2 oz (50 g) shelled hazelnuts (filberts), skinned and
finely chopped
method
1. Lightly grease and line the base of a 20 cm (8 inch) square tin and set aside.
2. To make the filling, put the dates in a heavy-based saucepan with the lemon rind and juice and 120 ml (8 tbsp) cold water.
3. Cook, stirring constantly, for 5 - 7 minutes, until soft and all the liquid is absorbed. Remove from the heat.
4. Mix the flour and oats in a bowl, then rub in the margarine until the mixture resembles breadcrumbs.
5. Add the honey and 30 ml (2 tbsp) cold water and mix well.
6. Press half of the oat mixture on to the base of the tin.
7. Mix the cinnamon and hazelnuts into the date filling, then spread over the oat mixture.
8. Press the remaining oat mixture evenly on top.
9. Bake at 190°C (375°F) mark 5 for 40 minutes, until golden brown.
10. Remove from the oven and mark into 32 slices.
11. Remove from tin when cold.
2. To make the filling, put the dates in a heavy-based saucepan with the lemon rind and juice and 120 ml (8 tbsp) cold water.
3. Cook, stirring constantly, for 5 - 7 minutes, until soft and all the liquid is absorbed. Remove from the heat.
4. Mix the flour and oats in a bowl, then rub in the margarine until the mixture resembles breadcrumbs.
5. Add the honey and 30 ml (2 tbsp) cold water and mix well.
6. Press half of the oat mixture on to the base of the tin.
7. Mix the cinnamon and hazelnuts into the date filling, then spread over the oat mixture.
8. Press the remaining oat mixture evenly on top.
9. Bake at 190°C (375°F) mark 5 for 40 minutes, until golden brown.
10. Remove from the oven and mark into 32 slices.
11. Remove from tin when cold.
serving amount
makes 32
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