Date and Spelt Squares
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 16
Ingredients
150 grams Coconut Oil 200 grams Dates 3 tbsp Honey 75 grams gluten free oats150 grams Doves Farm Organic Wholegrain Spelt Flour 50 grams ground almond25 grams Sunflower Seeds, without salt
Preheat oven to 150'C / 300'F / Gas 2.
Grease 20cm tin with coconut oil
Blitz dates with 4 tbsp hot water in blender or nutribullet to make a paste
Melt coconut oil and honey in a pan over medium heat
Mix oats, flour, ground almonds, seeds in a bowl. OPTION: exchange honey for maple syrup to make this vegan. Use any seeds you like.
Add melted coconut oil and honey and stir well to form a dough.
Spoon half the dough into the tin push down firmly.
Cover with date paste.
Top with remaining dough evenly.
Push into corners.
It will look quite shallow, but that's right.
Bake for 25 - 30 mins until golden.
Cool in tin before cutting into squares.
Keep in fridge for 10 days in an airtight container.
Enjoy 😊
Serving Size: Makes 16 squares
Number of Servings: 16
Recipe submitted by SparkPeople user EATTITUDE.
Grease 20cm tin with coconut oil
Blitz dates with 4 tbsp hot water in blender or nutribullet to make a paste
Melt coconut oil and honey in a pan over medium heat
Mix oats, flour, ground almonds, seeds in a bowl. OPTION: exchange honey for maple syrup to make this vegan. Use any seeds you like.
Add melted coconut oil and honey and stir well to form a dough.
Spoon half the dough into the tin push down firmly.
Cover with date paste.
Top with remaining dough evenly.
Push into corners.
It will look quite shallow, but that's right.
Bake for 25 - 30 mins until golden.
Cool in tin before cutting into squares.
Keep in fridge for 10 days in an airtight container.
Enjoy 😊
Serving Size: Makes 16 squares
Number of Servings: 16
Recipe submitted by SparkPeople user EATTITUDE.
Nutritional Info Amount Per Serving
- Calories: 204.7
- Total Fat: 12.3 g
- Cholesterol: 0.0 mg
- Sodium: 5.1 mg
- Total Carbs: 22.8 g
- Dietary Fiber: 2.8 g
- Protein: 2.6 g
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