Cavycrazy
Silver Member
Thought these sounded nice 
Sticky Date and Oat Flapjacks
POINTS® Value: 2
Servings: 16
Preparation Time: 5 min
Cooking Time: 30 min
Level of Difficulty: Moderate
These flapjack-style cakes are delicious served warm as a pudding, or cold as a tea-time or lunch-box treat.
Ingredients
150 ml water, boiling
1 teaspoon vanilla essence
150 g low-fat spread
150 g oats or oatmeal
75 g light brown sugar
1 tablespoon sunflower seeds
1 tablespoon sesame seeds
6 tablespoon apple juice
225 g dried date(s), stoned and chopped
Instructions
Preheat the oven to Gas Mark 4/180°C/350°F. Line the base of a 20 cm (8-inch), square, shallow tin with greaseproof paper or baking parchment.
Place the dates in a heatproof bowl and pour on the boiling water. Leave to stand and soften for 15 minutes. Add the vanilla essence and beat to a smooth puree.
Gently melt the spread in a saucepan, or in a bowl in a microwave oven. Stir in the remaining ingredients. Mix well.
Spoon half of the oat mixture in the tin, pressing it down well with the back of a wooden spoon. Spread the date puree over the base and top with the remaining oat mixture.
Bake for 25-30 minutes or until the surface is golden. Allow the mixture to cool in the tin before cutting into 16 squares. Store in an airtight container.
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Will make some the weekend and do a taste test.!
Sticky Date and Oat Flapjacks
POINTS® Value: 2
Servings: 16
Preparation Time: 5 min
Cooking Time: 30 min
Level of Difficulty: Moderate
These flapjack-style cakes are delicious served warm as a pudding, or cold as a tea-time or lunch-box treat.
Ingredients
150 ml water, boiling
1 teaspoon vanilla essence
150 g low-fat spread
150 g oats or oatmeal
75 g light brown sugar
1 tablespoon sunflower seeds
1 tablespoon sesame seeds
6 tablespoon apple juice
225 g dried date(s), stoned and chopped
Instructions
Preheat the oven to Gas Mark 4/180°C/350°F. Line the base of a 20 cm (8-inch), square, shallow tin with greaseproof paper or baking parchment.
Place the dates in a heatproof bowl and pour on the boiling water. Leave to stand and soften for 15 minutes. Add the vanilla essence and beat to a smooth puree.
Gently melt the spread in a saucepan, or in a bowl in a microwave oven. Stir in the remaining ingredients. Mix well.
Spoon half of the oat mixture in the tin, pressing it down well with the back of a wooden spoon. Spread the date puree over the base and top with the remaining oat mixture.
Bake for 25-30 minutes or until the surface is golden. Allow the mixture to cool in the tin before cutting into 16 squares. Store in an airtight container.
************************
Will make some the weekend and do a taste test.!
