Date and Lemon Slices

Prep
20 mins Cook
30 mins Serves
16

Grated zest and juice of 4 lemons

90ml (6 tbsp) apple juice

225g (8oz) dried dates, chopped

5 tbsp Groovy Food Light and Mild Agave Nectar

150ml (¼ pint) rapeseed oil 150g (5oz) rolled oats

175g (6oz) self raising wholemeal flour

30ml (2tbsp) sesame seeds

30ml (2tbsp) sunflower seeds

½tsp bicarbonate of soda

100g (4oz) chopped dried dates

50g (2oz) desiccated coconut

80g (3oz) ground almonds

#BREAKFAST #Sweet Treats

Directions:

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Preheat the oven to 180ºC, Gas Mark 4.
Place the lemon juice, zest and 225g 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.
Add the agave nectar and oil and blend using a hand blender or food processor to form a thick puree.
Place the oats, flour, seeds, soda, dates, coconut and ground almonds in a bowl and mix well.
Add the date puree and combine thoroughly.
Press the mixture into a greased shallow rectangular cake tin approximately 25cm by 30cm.
Bake in the oven for 25-30 minutes until golden brown.
Leave to cool in the tin then cut into bars.
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.