INGREDIENTS

• 450g(1 lb) pitted and chopped dates
• 20g(2tbsp) chopped mixed peel, processed to paste(optional) see note below
• 50g(1/4 cup) caster sugar
• 120ml(1/2 cup) water
• 225g(1 1/3 cups + 2 1/2 tbsp, based on scooping packed flour into a 250ml cup) plain flour
• 120g(1 1/2 cups) rolled oats
• 200g(1 packed cup) dark brown sugar
• 227g(1 cup) unsalted butter, melted
• 110g(1 cup) chopped, roasted, hazelnuts(or other nuts of choice)
• 3g(1 tsp) ground cinnamon
• 2g(1/2 tsp) baking soda

DIRECTIONS

Preheat the oven to 190C(170C Fan/375 F.

Grease a 13in x 9in(32cm x 23cm) pan and line with parchment paper(lining is optional but I like to lift the bars out, rather than cut them in the pan).

Place the dates, caster sugar, water and chopped mixed peel paste into a saucepan.

Place the saucepan onto the stove and bring it to a boil, stirring. Continue to boil gently until the liquid has evaporated and the mixture forms a rough purée.

Set the date mixture to one side to cool a little.

In a large bowl place the flour, cinnamon and baking soda and stir to combine.

Add the oats, hazelnuts and dark brown sugar and mix again.

Pour in the melted butter and stir until everything is moist and is clumping into a crumble-like mixture.

Place half of the mixture into the prepared pan and spread it evenly over the base. Then press it down with the back of a spoon until it is evenly compressed all over.

Spoon the date mixture onto the base and and spread it evenly all over.

Sprinkle the remaining oat mixture on the top, covering the date mixture.

Place the pan in the oven and bake for 25 to 30 minutes, until the top starts to colour nicely.

Remove the pan from the oven and allow it to cool for about 30 minutes before cutting, or removing from the pan and then cutting, into bars.

 

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