This is one of my favourite things to bake. I’ve used it for the entire time I’ve been nannying over all the ages of children I’ve cared for and it’s always been a hit. It’s a great bake to use for snacks, a contribution to a picnic, a pudding and it’s refined sugar free!
175g wholemeal flour
175g butter (room temperature)
175g porridge oats
225g pitted dates
2 bananas (the riper the better for cooking!)
6 floz water
Turn the oven on at 180C. Grease and line a small loaf tin.
After weighing out your ingredients firstly add the water to the dates in a pan and put on a medium heat until the dates are very soft. Whilst the dates are heating up, sift the flour into the oats and add the butter and banana. Mix together to form a dough. I just get in there with my hands!
Now you need to purée the dates until smooth. Use the water from the pan in the purée too.
Split the dough into two halves and press one half down into the bottom of the tin. When this is all flat spread the date purée over the dough. To make the top layer with the second half of the dough, I try and make the shape of the tin with the dough before putting it over the top of the purée. Sometimes it has to be in two parts but the dough is fairly wet so joining it together isn’t a problem.
Place in oven and cook for about 30mins. When the top starts to brown remove from oven and let cool before removing it from the tin.
When cool, cut how you wish, bare in mind it is a crumbly bake! I tend to cut into slices or squares.