Sticky Date Oat Flapjacks Recipes

STICKY DATE & OAT FLAPJACKS

Sticky date & oat flapjacks image

These flapjack-style cakes are delicious served warm, or cold as a tea time or lunchbox treat.

Categories Dessert

Time 35m

Yield 16 servings

Number Of Ingredients 9

Ingredients

150 ml Water boiling
1 teaspoons, level Vanilla Extract
150 g Low Fat Spread
150 g Porridge oats
75 g Light Brown Sugar
1 tablespoons Sunflower Seeds
1 tablespoons Sesame Seeds
6 tablespoons Apple juice
225 g Date(s), dried stoned and chopped

Steps:

Preheat the oven to 180°C, fan 160°C, gas mark 4. Line the base of a 20 cm (8-inch), square, shallow 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 minutes. Add the vanilla essence and beat to a smooth puree.
Gently melt the spread in a saucepan, or in a bowl in a microwave oven. Stir in the remaining ingredients. Mix well.
Spoon half of the oat mixture in the tin, pressing it down well with the back of a wooden spoon. Spread the date puree over the base and top with the remaining oat mixture.
Bake for 25-30 minutes or until the surface is golden. Allow the mixture to cool in the tin before cutting into 16 squares. Store in an airtight container.

Nutrition Facts : Calories 96 kcal

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