Weetbix Slice with Dates
This is a filling slice packed with lots of good things to 'stay your stomach' until dinnertime.
Weetbix, crushed (approx 75 g)
dates (200 g), pitted and chopped
wholemeal spelt flour
egg, room temperature, lightly beaten
bicarbonate of soda
butter and honey, to serve
Preheat overn to 180°C (160°C fan-forced)
Grease and line a lamington tin (30 cm x 20 cm x 3 cm) with baking paper.
Melt butter with dates in a small saucepan over medium heat.
Stir in boiling water and maple syrup.
Puree with a handheld blender at this point, if you wish, or leave the dates as they are.
Stir in the bicarbonate of soda and set aside.
Mix together all the dry ingredients in large mixing bowl.
Stir in the date mixture.
Lightly whisk the egg and add to the mixture.
Press into a lamington tin, smooth out the top. Sprinkle with extra seeds or coconut if you wish.
Bake for 25-30 minutes until golden brown and a skewer inserted comes out clean.
Leave in the tin for 15 minutes before turning onto a wire rack to cool.
Cut into squares. Serve with butter and honey if you wish.
The slice will keep for up to 3 days in an airtight container. It is suitable to freeze.