- 150g ready-to-eat stoned date
Dates are one of the oldest cultivated fruits – it’s thought that they were a staple part of…
- 100g low-fat spread
- 3 generous tbsp agave syrup
Agave syrup (also known as agave nectar) is a naturally occurring sweetener similar in…
- 50g ready-to-eat stoned dried apricot, finely chopped
- 50g chopped toasted hazelnut
Grown in Europe and the US, hazelnuts are encased in a smooth, hard brown shell but are most…
- 3 tbsp mixed seed
- 50g raisin
- 150g porridge oat
Heat the oven to 190C/170C fan/gas 5. Line an 18cm square tin with baking parchment. Put the dates into a food processor and process until they are finely chopped and sticking together in clumps.
Put the low-fat spread, agave syrup and dates into a saucepan and heat gently. Stir until the low-fat spread has melted and the dates are blended in. Add all the remaining ingredients to the pan and stir until well mixed. Spoon the mixture into the tin and spread level.
Bake in the oven for 15-20 mins until golden brown. Remove and cut into 12 pieces. Leave in the tin until cold. Store in an airtight container.