Oat and date flapjack

Free of refined sugar and gluten


    500g pitted dates

    200ml water

    juice of 2 lemons

    250g butter

    100g maple syrup

    100g honey

    250g rolled oats

    200g ground almonds

    pinch sea salt

    handful of nots either pecans, almonds or hazelnuts 


1.     Pre heat the oven to 180c and line a 25cm x 25cm baking tin.

2.     Place the dates in a pan with the water and lemons bring to the boil and simmer for about 5 minutes, till the dates have gone soft, using a spoon mix till almost like a soft paste.

3.     Place the butter in a pan with the maple syrup and honey and melt, add in the oats, ground almonds and salt and combine. Spoon a thin layer onto the bottom of the pan and pat down. Pour the date mixture on top and spread evenly. Follow by the second half of the oat mixture, finish with the chopped nuts. Place in the oven for 30 – 40 minutes till golden brown. Take out the oven and leave to cool.