I needed something to go with my cup of tea over the weekend and I had apples and dates to use up in the refridgerator. I searched for a recipe and the one I found on a “reputable” food site had the worst recipe I had ever encountered. Most of the afternoon was spent correcting and creating a new recipe and here it is .. one that creates a moist, chewy slice.
225 grams of butter plus a little extra for greasing the tin
200 grams of peeled cored and chopped Apple (about 3 small apples)
200 grams of stoned Dates (about 10 dates) (I use fresh Modjool dates but any dates will do)
150mls of water
125 grams of soft brown raw sugar
125 grams of dark brown sugar (smells like Molasses)
175 grams of plain flour
1 teaspoon bicarbonate of soda
100 grams of rolled oats (about 4 handfuls)
- Heat oven to 190 degrees Celsius
- Grease a loaf tin and line it with baking parchment. (see notes below)
- Tip the apples into a saucepan with 150 mils of water bring to the boil and simmer on low heat for five minutes until tender and slightly pulpy. Add the dates and 50 grams of the sugar ( approximately) and cook for a further 5 minutes. You want to make sure that the dates are really soft. Take off the heat and then with a hand blender mix until smooth. You could do this in a bench blender too, I just find its easier to eat if the apple and date mixture is well blended. Set aside.
- Gently melt the butter in a saucepan. In another medium size bowl, mix the flour, bicarb, oats and remaining sugar. Pour in the melted butter and stir well until oats are coated.
- Press half the mixture (oats and flour mix) firmly into the tin. Press it down with your hand and fingers. Spread the Apple mix on top and smooth it over. cover with the remaining oat mixture and press it down, bike for 30 to 35 minutes until Golden and firm.
- Remove from the oven and let cool.
Save yourself time and scrunch up the paper and then just line the tin, don’t’ spend time tracing and cutting to perfection for this baked dish. Thanks to Mandy Hall Food for this tip ..
I used a loaf tin measuring 23 cm long x 13cm wide and 6cm high. I cut the squares into quite small bite sizes pieces when it was cold.
Wait until the slice has completely cooled before trying to cut it. I have added more moisture to the recipe for dysphagia patients.
Also note, if you use a mixture of raw and dark sugar it will alter the ‘chewiness’ of the final product. If you just use raw sugar or white sugar it will be slightly crunchier. Again, an adaption for dysphagia patients.