I wanted to try and reduce the amount of both butter and honey I was using in my last flapjack recipe and had the brainwave of using dates for their natural sweetness. It worked brilliantly, plus it made them hold their shape even better.
The dates not only provide sweetness but are also wonderful for the digestive system, and the oats are packed full with vitamins and minerals such as calcium and iron and there’s natural antioxidants from the honey. These are a constant in my house and can freeze brilliantly too.
- 100g runny honey
- 200g rolled oats
- 100g butter (if you like you can use half coconut oil and butter)
- 100g dates, pitted
- 60ml warm water
- A good pinch of salt
- Preheat the oven to 180C.
- Line a baking tray or cake tin approx 20 x 20cm with silicone/non-stick greaseproof paper.
- Simply place the dates into a bowl and cover with the warm water. Place this in the microwave for 1 minute. (If you don't have a microwave just place the dates in a small pan and add the water and heat gently.)
- Next, add the butter and honey and stir to dissolve.
- Then puree with a hand blender.
- Add your pinch of salt.
- Stir through your oats.
- Pour into your prepared tin and pat down to be about 1 inch thickness. (They hold their shape well when cooking so it's fine if the tin is too big.) Cook for 20-25 minutes until golden brown.
- Allow to cool and cut.