‘BRAIN-POWER’ DATE SLICES
Hunger is the ever-pervading hindrance of a successful revision session at the library.
There’s the time you waste wondering whether you are truly hungry or just bored; then follows the aimless stroll through the Tesco aisles. These endeavours only result in your purchase of some over-priced unsubstantial snack, leaving you feeling even less inspired on your return to the books.
So, I suggest you indulge in a nice therapeutic baking session and by making these tasty and wholesome delights, you can save yourself the wasted pennies and dwindled brain-power. They also freeze well so you can make a big batch and then keep them for low blood-sugar moments in the future.
300g of oats
500g of dates
A pinch of salt
3 tablespoons of honey
3 tablespoons of olive, coconut, or sunflower oil.
3 tablespoons of peanut (or alternative nut butter or tahini)
1 tablespoon of ground ginger
1 tablespoon of cinnamon
2 tablespoons of milk
300g of mixed nuts, seeds or desiccated coconut (for the top layer)
4 tablespoons of hot water
If endeavouring to make this gluten free simply use gluten-free oats.
Add more than just a ‘pinch of salt’ if you are keen on the salted caramel vibes!
These quantities make enough for a 20cm square tin, make the slices as generous as you like.
Food blender (or handheld blender)
1. To make the flapjack base: combine the oats, oil, honey, peanut/nut butter, ginger, cinnamon and milk – this should form a fairly dry mix.
2. Compress the mix into a lined tin and bake for 20 minutes at 175°C (fan oven).
3. Whilst the oven is on, roast the nuts roughly 8 minutes. If you have substituted nuts for seeds or desiccated coconut, toasting them will take less time.
4. Place the dates in a saucepan and pour 4 tablespoons of hot water over the top.
5. Cover and simmer over a low heat. After 10 minutes the dates will hydrate and soften.
6. Blend the dates into a paste and add a pinch of salt (or more).
7. Allow the flapjack to cool for 5 minutes once it is out of the oven then spread the date paste on top (preferably whilst the flapjack’s still warm).
8. Once the nuts have cooled, chop roughly and spread generously on top.
9. Place in the fridge to cool for at least an hour.