1 x 250g stoned dates
6 ox (150g) plain flour
1 tsp (5ml) baking powder
3oz (75g) sunflower margarine
6oz (150g) rolled oats
5 tbsp (75ml) Happy Valley honey
Grated rind of 1 orange
Cinnamon to dust
Preheat oven to 180 degrees.
Soak the dates in 6 tbsp boiling water and set aside.
In a large bowl rub together the flour, baking powder and margarine until the mixture resembles breadcrumbs, then add the oats.
Use the honey to bind the mixture.
Press just over half the mixture into the base of a 28cmx28cm (7"x7") square tin.
Tip the dates with the liquid into a food processor, ad the orange rind and whiz until pureed.
Spread the pureed mixture over the oaty base and top with the remaining oat mixture (this will not completely cover the top.
Sprinkle with cinnamon.
Bake in oven for 15-20 minutes until golden brown.
Remove from the oven and leave to cool in the tin.
When cool dust with icing sugar and cut into squares.
Serving suggestions: Serve either on it's own as a tea time treat, or with a scoop of vanilla ice cream for a scrumptious dessert.
Makes 9 portions.