This is ideal as an afternoon or morning ‘pick me up’ with coffee. Our date slices are gluten free and vegan (we also have a grain free option) and are packed full of fibre and protein to keep you going. Quick to assemble and cook this is a more interesting option than a flapjack and is really very tasty.
125 g butter OR vegan marg … OR 90 g coconut oil
125 g rolled oats or buckwheat flakes
125 g gluten free self raising flour
60 g date syrup
Sesame seeds to top
Filling
250 g stoned dates
A little water
Rind and juice of 1 lemon
1. Preheat oven to 180°c. Line a square or rectangular 7 or 8 inch tin with parchment or greaseproof paper.
2. First make the filling by roughly chopping the dates and put in a small pan with a little water – this will depend on how soft your dates are. Gently heat and stir until the dates soften and make a rough purée – you can mash with a fork and add the lemon zest and juice.
3. Make the base and topping – melt your chosen fat in a small pan and stir in the date syrup, then add oats (or buckwheat flakes) and flour to make a crumbly mix.
4. Lightly press half the crumble into the base of the tin. Carefully cover with the date mix and then top with the rest of the crumble. Press down lightly and sprinkle with sesame seeds.
5. Bake for 20 – 30 mins. Cut into squares to serve warm or cold.
Variations :: swap the oats for buckwheat flakes for a grain free date slice! For a fruity version, add sliced banana or sliced pears on top of the date spread, before adding the top crumble layer.
