Flapjack Style
Cakes
These flapjack-style cakes are delicious served warm as a
pudding, or cold as a tea-time or lunch-box treat.
Makes 16
150 ml water, boiling
1 tsp vanilla essence
150 g low-fat spread
150 g oats or oatmeal
75 g light brown sugar
1 tbsp sunflower seeds
1 tbsp sesame seeds
6 tbsp apple juice
225 g dried dates, stoned and chopped
1 tsp vanilla essence
150 g low-fat spread
150 g oats or oatmeal
75 g light brown sugar
1 tbsp sunflower seeds
1 tbsp sesame seeds
6 tbsp apple juice
225 g dried dates, stoned and chopped
Preheat the oven to Gas Mark 4/180°C/350°F. Line the base of a 20 cm (8-inch), square, shallow tin with greaseproof paper or baking parchment.
Place the dates in a heatproof bowl and pour on the boiling water. Leave to stand and soften for 15 minutes. Add the vanilla essence and beat to a smooth puree.
Gently melt the spread in a saucepan, or in a bowl in a microwave oven. Stir in the remaining ingredients. Mix well.
Spoon half of the oat mixture in the tin, pressing it down well with the back of a wooden spoon. Spread the date puree over the base and top with the remaining oat mixture.
Bake for 25-30 minutes or until the surface is golden. Allow the mixture to cool in the tin before cutting into 16 squares. Store in an airtight container.
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