Medjool Date & Oat Crumble Bars

Ingredients:

425 grams Medjool dates, pitted & chopped

250 ml water

30 ml lemon juice

2 tbsp. brown sugar

½ tsp baking powder

175 grams quick cooking oats

150 grams all-purpose flour

160 grams brown sugar

½ tsp baking powder

170 grams salted butter, softened

Method:

  1. Line baking sheet with parchment & let hang over the sides
  2. In a pot bring the dates, water, lemon juice & brown sugar to the boil. Add the baking soda & simmer until dates have fallen apart. Stirring constantly so as not to stick. Let cool.
  3. In a bowl combine oats, flour, brown sugar & baking powder. Add the butter & stir to combine.
  4. Spread half of the mixture into the sheet pan & press firmly. Layer the date mix. Cover with remaining crumble mix & press lightly. Bake @ 180C for 55 minutes until crumble is golden brown. Let cool & cut into squares.
  5. Enjoy!

 

Wheat Free Carrot, Apple & Pecan Muffins

Ingredients:

Makes 12 muffins

  • 200 grams ground almond
  • 135 grams gluten free oats
  • 2 teaspoons ground cinnamon
  • 1 teaspoon baking soda
  • ½ teaspoon fine sea salt
  • 65 grams chopped pecans
  • 165 grams maple syrup
  • 3 eggs
  • 6 tablespoons unsalted butter, melted
  • 1 ½ Granny Smith apple
  • 2 peeled & grated carrots

Method:

  1. Preheat the oven to 160C. Line a 12-cup standard muffin tin with paper muffin cups
  2. In a large bowl, combine the almond meal, oats, cinnamon, baking soda, salt, and pecans.
  3. In a separate bowl, whisk together the maple syrup, eggs & butter. Mix in the grated apple & carrots. Pour the mixture into the dry ingredients, mixing until just combined.
  4. Spoon the batter into the muffin cups, filling each to the brim. Bake until the muffins are nicely browned on top and a knife inserted in the centre of a muffin comes out clean, 25 to 30 minutes.
  5. Enjoy with a good spread of butter!

 

Granola Flapjacks Biscuits

Ingredients:

  • 100g Granola
  • 100g Porridge oats
  • 100g Golden Syrup
  • 100g Self raising Flour
  • 100g Butter

Method:

  1. Preheat oven to 160c. Line a 20cm deep baking tray with greaseproof paper. Rub with oil.
  2. Melt Butter, add to warmed golden syrup, add porridge oats, granola sand self raising flour. Mix gently with a wooden spoon, transfer to a lined tin, bake for 15-20mins.
  3. Remove from the oven and cut into 16 squares, allow to cool before serving.
  4. Enjoy!