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ingredients
- 300g dates (medjool)
- can swap out for half raisans to reduce costs
- pinch of salt
- splash of vanilla extract
- 180g butter (stork)
- 110g golden syrup
- 80g sugar
- 2 tsp ground cinnamon
- 1 tsp ground ginger
- pinch of salt
- 400g oat (jumbo / old fashioned)
- 30g flour
method
- preheat the oven to 180c
- boil together the water, date, vanilla and salt for around 10 mins
- until most of the water has evaporates & dates are soft
- melt the butter, golden syrup, sugar,spices and salt together
- in a large mixing bowl mix the oats and flour together
- pour the molten sugar/butter over the oats and mix well
- blend the date mix
- line a lasagna dish (25cm x 15cm) with baking paper
- pour 3/4 of the oaty mixture into the dish and compress with a silicone spatula
- scrape the date mix evenly over the compressed oats and flatten out
- crumbly over the remaining oat mix and lightly compress
- bake in the oven for 20-25 mins
- allow to cool completely before removing from dish and cutting
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