Walnut and date and sunflower seed bars

Walnut and date and sunflower seed bars

By
From
The Art Of The Larder
Makes
16 bars
Photographer
Mike Lusmore

The sticky layer of date purée in the middle of these flapjacks makes them something very special.

Ingredients

Quantity Ingredient
450g pitted dates, (or use dried figs)
4 tablespoons coconut or sunflower oil, plus extra to grease
350g oats
100g sunflower seeds
A pinch salt
2 teaspoons ground cinnamon
or Quatre épices
100g shell-less walnuts, roughly chopped

Method

  1. Preheat the oven to 190°C.
  2. Blend the dates to a smooth purée with the oil and 350ml of water.
  3. Mix three-quarters of the date purée with the oats, sunflower seeds, salt and spice in a mixing bowl.
  4. Line a baking tray, about 24 x 24cm, with baking paper and grease it with some extra oil or butter. Pour half the oat mix into the tray and spread it out evenly. Spread the rest of the date purée over the top of the oat mixture and cover with the last of the oat mix. Top with the chopped walnuts.
  5. Bake in the oven for about 20–30 minutes, until the oats turn golden and the nuts are nicely roasted.
  6. Remove from the oven and leave to cool for about 20 minutes before cutting into bars.
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