Easy Sticky Date Oat Slices Food

EASY DATE SLICE RECIPE - MELT & MIX

Steps:

• Preheat oven to 180c or 350f.
• Grease and line an 18cm x 18cm or 7inch x 7inch (base measurement) baking tin and set aside.
• Combine butter, sugar and golden syrup in a medium heatproof bowl (place a piece of kitchen towel/paper on top but not touching the contents - this will save your microwave from splatters).
• Microwave on high for 1 - 1 1/2 mins until butter is melted, remove from microwave and mix to melt sugar and combine.
• Meanwhile place flour, dates and lemon in a medium bowl, mix to combine.
• Add melted butter mixture to dates and flour, and mix well to combine.
• Press mixture into prepared tin, smoothing the top - I use a mini silicone spatula for this.
• Bake for 13 - 15 mins, until top is golden brown.
• Allow to cool in tin for 30 mins before cutting into 12 squares.

EASY STICKY DATE OAT SLICES

Steps:

• Preheat your oven to Gas 180°C/350°F/Mark 4/ and line the base of a 20 cm (8-inch), square tin with greaseproof paper or baking parchment.
• Place the dates in a heatproof bowl and pour on the boiling water. Leave to stand and soften for 15 to 20 minutes.
• Once soft add in the vanilla extract and beat to a smooth puree, using a fork or puree in a food processor.
• Gently melt the butter in a saucepan, or in a bowl in a microwave.
• Mix in the oats, light brown sugar, sunflower seeds, cinnamon and orange juice to the melted butter.
• Stir until everything is well combined.
• Spoon half of the oat mixture into the tin, pressing it down well with the back of a spoon.
• Spread the date puree over the base and crumble the remaining oat mixture over the top.
• Bake for 25-30 minutes or until the surface is golden.
• Allow the slices to cool fully in the tin before cutting into 15 bars.
• Store in an airtight container up to 5 days.

OAT AND DATE SLICES

Steps:

• Preheat oven to 150C and line a baking tin with paper - don't grease it, the flapjack mixture will be greasy enough.
• Simmer dates and 25g of the sugar with 4 tablespoons of water. The dates will become soft and the water will be absorbed. Give the dates a brisk mix with a fork to make them paste-like, if necessary add a little more water and cook for longer. I also added some allspice and cinnamon.
• Mix oats, sugar, sunflower seeds and flour together. (I added a handful of pumpkin seeds and replaced 25g flour with oats.).
• Melt the syrup and butter together then stir into the dry mixture.
• Spread half the flapjack mixture in the tin, then spread all the date paste over it. Spread the remaining half of the flapjack mixture on top. Quite difficult to spread, so dot spoonfuls around and squash them out.
• Bake for 45 minutes and allow to cool slightly before cutting into bars.

DATE & APPLE SQUARES

Steps:

• Heat oven to 190C/170C fan/gas 5. Grease an 18cm square tin and line with baking parchment.
• Tip the apples into a pan with 2 tbsp water. Bring to the boil and simmer on a low heat for 5 mins until tender and slightly pulpy. Add the dates and 50g of the sugar, and cook for a further 5 mins. Take off the heat and break the apples down with the back of a spoon until smooth and well mixed with the dates. Set aside.
• Gently melt the butter in a saucepan. Mix the flour, bicarb, oats and remaining sugar in a bowl. Pour in the melted butter and stir well until oats are coated.
• Press half the mixture firmly into the tin, spread the apple mix on top and smooth over. Cover with the remaining oat mixture and press down. Bake for 30-35 mins until golden and firm. Cool in the tin before cutting into squares.