Ingredients: 

• 700g (1.5lbs) organic dates, stoned and roughly chopped
• 1.0 litre (38fl oz) organic porridge oats
• 500ml (18fl oz) organic wholemeal flour, organic spelt or gluten free flour
• 175 ml (6fl oz) barley malt
• 175 ml (6fl oz) organic sunflower oil

Preheat the oven to 180ºC/350ºF. Grease a baking tin or dish 25 x 30cm (10 x 12ins).

Place the dates in a saucepan and cover with water. Simmer until the dates are soft.

Combine the oats and flour in a blender. Add the malt and oil and blend thoroughly. (If you measure out the oil first and then use the same measuring jug for the barley malt, the malt just slips out easily.)

Put three quarters of the oat mixture in the bottom of the greased tin and press it down well with your hands. Spread the dates over the top. Spread the remaining oat mixture on top of the dates. Bake for 40 minutes or until brown.

This entry was posted on Tuesday, May 8th, 2007 at 1:45 pm and is filed under Monthly Meal Ideas. You can follow any responses to this entry through the RSS 2.0 feed. Both comments and pings are currently closed.