Dates are a great ingredient. I use them a lot to make vegan ‘caramel’ sweets for my son. These taste like fruity flapjacks and i…more
Ingredients
16 servings
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230 grams gold foil-wrapped Stork margarine / butter
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135 grams gluten-free rolled oats
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160 grams gluten-free / plain flour
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120 grams light brown sugar
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1 tsp bicarb / baking soda
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1/4 tsp xantham gum if using GF flour
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1/2 tsp salt
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220 grams pitted, chopped dates
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45 grams raisins
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160 ml water
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70 grams granulated white sugar
Steps
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Preheat the oven to gas 4 / 180C / 350°F and line an 8″x 8″ square cake tin with parchment paper