These flapjack-style cakes are delicious served warm, or cold as a tea time or lunchbox treat.
- 150 ml Water, boiling
- 1 teaspoons, level Vanilla Extract
- 150 g Low Fat Spread
- 150 g Porridge oats
- 75 g Light Brown Sugar
- 1 tablespoons Sunflower Seeds
- 1 tablespoons Sesame Seeds
- 6 tablespoons Apple juice
- 225 g Date(s), dried, 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.