Date and Lemon Slices


Sticky and ever so more-ish, you'll want to have a regular supply of these to hand. 

The ingredients in many commercial flapjacks and cereal bars are bound together with a butterscotch mixture high in sugar and saturated fat. These delicious bars are sweetened naturally with dates and agave nectar. Instead of butter we use rapeseed oil – rich in monounsaturated and polyunsaturated fats. A mild olive oil works equally well. The oats and wholemeal flour are a great sources of fibre and complex carbohydrate. These slow down the rate of release of sugars into the bloodstream helping to maintain high energy levels throughout the day. These tasty date slices make a nourishing breakfast on the go, treat for lunch boxes or healthy afternoon snack.


Makes 16 bars


Grated zest and juice of 4 lemons
90ml apple juice
225g dried dates, chopped
5 tbsp Groovy Food Agave Nectar Amber and Mild

150ml rapeseed oil
150g rolled oats
175g self-raising wholemeal flour

30ml sesame seeds
30ml sunflower seeds
½ tsp bicarbonate of soda
100g chopped dried dates
50g desiccated coconut
80g ground almonds


  1. Preheat the oven to 180°C, gas mark 4.
  2. Place the lemon juice, zest and chopped dried dates in a pan and bring to the boil. Simmer for 1-2 minutes then take off the heat and cool for 10 minutes.
  3. Add the agave nectar and oil and blend using a hand blender or food processor to form a thick puree.
  4. Place the oats, flour, seeds, soda, dates, coconut and ground almonds in a bowl and mix well. Add the date puree and combine thoroughly.
  5. Press the mixture into a greased shallow rectangular cake tin approximately 25cm by 30cm.
  6. Bake in the oven for 25-30 minutes until golden brown. Leave to cool in the tin then cut into bars.
  7. Store in an airtight container. As it contains a high proportion of fruit it is best kept in the fridge. It is also suitable for freezing.