170 g (6 oz) dates (chopped and stoned)
1 tbs lemon juice
1 tbs golden syrup
2 - 3 tbs water
175 g(6oz) wholewheat flour
175 (6oz) rolled oats
175 g(6oz) vegan margerine
50 g(2oz) muscovado sugar
1 pinch of ground cinnamon
1/2 tsp vanilla extract
1 pinch of salt
Put the dates, water, lemon juice and golden syrup into a saucepan and simmer gently
until the dates are soft. Cool.
Mix the flour, salt and oats in a large bowl. Add the cinnamon and vanilla extract and sugar. Rub
in the chopped vegan margerine until the mixture starts to get moist.
Line a greased 18 cm (7inch) square baking tin with baking paper. Press half of the mixture into
the tin pressing down firmly. Cover with the dates then add the remaining oat mixture and press.
Bake in oven 190°C (375°F)30 - 40 mins until golden brown. Leave to cool slightly before cutting
the cake into slices. Cool completely before removing gently as the slices are very crumbly.
1 tbs lemon juice
1 tbs golden syrup
2 - 3 tbs water
175 g(6oz) wholewheat flour
175 (6oz) rolled oats
175 g(6oz) vegan margerine
50 g(2oz) muscovado sugar
1 pinch of ground cinnamon
1/2 tsp vanilla extract
1 pinch of salt
Put the dates, water, lemon juice and golden syrup into a saucepan and simmer gently
until the dates are soft. Cool.
Mix the flour, salt and oats in a large bowl. Add the cinnamon and vanilla extract and sugar. Rub
in the chopped vegan margerine until the mixture starts to get moist.
Line a greased 18 cm (7inch) square baking tin with baking paper. Press half of the mixture into
the tin pressing down firmly. Cover with the dates then add the remaining oat mixture and press.
Bake in oven 190°C (375°F)30 - 40 mins until golden brown. Leave to cool slightly before cutting
the cake into slices. Cool completely before removing gently as the slices are very crumbly.
