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. Put dates, lemon rind, juice and water into a bowl.
2. Part cover and cook 100% (High), stirring once, until soft and liquid almost absorbed.
3. Mix the flour and oats in a bowl, then rub in the margarine until the mixture resembles breadcrumbs.
4. Add the honey and 30 ml (2 tbsp) cold water and mix well.
5. Press half of the oat mixture on to the base of the tin.
6. Mix the cinnamon and hazelnuts into the date filling, then spread over the oat mixture.
7. Press the remaining oat mixture evenly on top.
8. Cook, uncovered, 100% (High) 14 -15 minutes, turning dish four times, until just dry all over the surface.
9. Mark into slices. Cool.
2. Part cover and cook 100% (High), stirring once, until soft and liquid almost absorbed.
3. Mix the flour and oats in a bowl, then rub in the margarine until the mixture resembles breadcrumbs.
4. Add the honey and 30 ml (2 tbsp) cold water and mix well.
5. Press half of the oat mixture on to the base of the tin.
6. Mix the cinnamon and hazelnuts into the date filling, then spread over the oat mixture.
7. Press the remaining oat mixture evenly on top.
8. Cook, uncovered, 100% (High) 14 -15 minutes, turning dish four times, until just dry all over the surface.
9. Mark into slices. Cool.
serving amount
makes 32
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