Saturday, August 21, 2010


I love dates and find them a brilliant sweetener in cakes and slices. I've adapted this recipe from one in Rachel Allen's Bake, a book that my sister gave us as a wedding present. I added an orange because it's a flavour that goes so well with dates. As usual, I've reduced the sugar in the original recipe. Most recipes use far too much sugar IMO. Sugar ages you, people, and generally you can reduce it with v little effect to sweetness.

200g chopped dates
Juice and zest of 1 large orange
150ml water
175g plain flour
125g brown sugar
100g porridge oats
175g vegan margarine
half tsp baking powder
pinch of salt

o Preheat the oven to 180˚C
o Grease a square cake tin (20cm x 20cm). Line the bottom with greaseproof paper.
o Heat the dates, orange juice, water and zest over a low heat until soft (about 10 mins). Allow to cool
o Sieve the flour and baking powder
o Mix in the sugar, salt and porridge oats
o Rub in the vegan marg until it all sticks together in clumps
o Press half the mix into the bottom of your tin, tamp it down
o Plop blobs of the date mix onto the base at intervals and smooth down
o Put the rest of the oat/marg mix on top until the dates are covered. Tamp down.
o Bake for 40 minutes, until golden-brown.
o Cool in the tin before slicing into bars

1 comment:


Just had one of these bars. OMG, yum! And so filling. Mmmmm.