- Ali
I remember date slices from my childhood. Crumbly biscuit held together with a sticky interior that was addictive. These healthy versions of a classic favourite have been brought right up to date (excuse the pun) with a gluten free biscuit and refined sugar free date filling. Super delicious, they are quite literally to die for and make a fabulous family dessert with a blob of dairy free ice cream or coconut yogurt too.
Ingredients
150g coconut oil
200g dates – stones removed and chopped
3 tablespoons maple syrup
4 tablespoons ground flax seed
8 tablespoons warm water
75g gluten free oats
200g gluten free flour
3 tablespoons mixed seeds – I used my menopause support seed mix which is a combination of flax, sunflower, pumpkin, chia and sesame.
Directions
Preheat the oven to 150 degrees C /300 degrees F and line a baking tin with grease proof paper - I like to use a 20cm square tin as it cuts into 8 slices evenly!
Start by adding the chopped dates to a saucepan and add 6 tablespoons cold water. Place the pan over a low heat and cover stirring as they cook to ensure they don’t burn. Add more water if they become too dry. Ideally you want a mushy paste to form. Once they’ve turned thick and gooey set aside to cool.
Now make a vegan egg with the flax seeds and water. Add flax seeds to a small bowl and whisk in the warm water. Set aside as it will thicken as you leave it.
In another pan melt the coconut oil and add the maple syrup. Set aside to cool slightly while you weight all the dry ingredients.
Mix together the oats, flour and seeds. Pour the meted coconut oil and maple syrup into this and stir to combine and form a stiff dough. Divide into two and press half the dough into the bottom of the prepared tin. Tip over the dates to create a central layer then top with the remaining dough.
Bake in the oven for 25 – 30 mins or until golden brown. Allow to cool completely before cutting into slices.
If you enjoyed this recipe you may also like:
Ceremonial cacao chocolate brownies
