I have just found this recipe in an old book of Dave’s – it’s the 1989 ‘Good Housekeeping – Complete Book of Home Baking’, which he bought when he was making a lovely loaf of bread every weekend. Back in the day when we only had one small baby to feed, and a loaf of homemade bread lasted longer than ten minutes!! I wish I had seen this recipe before as it is a perfect carb hit for the runner/cyclist.
This bar uses dates which are very sweet, so I am sure it could be made with less sugar. Also, the butter, hmm… well that’s why they are so delicious, however I’m sure you could substitute with coconut oil if you were so inclined.
This version makes 12 pretty large slices, which are approximately 310 calories per slice and 38g carbs.
175g stoned dates, chopped
10ml (2 level tsp) plain flour
100g plain chocolate
100g self-raising flour
150g rolled oats
100g light brown soft sugar
175g unsalted butter
- Grease a shallow 18cm (7″) square tin (loose-bottomed is preferable) and line base with greaseproof paper.
- Put the dates, plain flour, chocolates and 150ml water in a small saucepan and cook gently for 5 minutes until the chocolate has melted and the mixture thickened slightly. Leave to cool
- Mix together the self-raising flour, oats and sugar and rub in the butter. Spread half of this mixture over the base of the prepared tin, pressing down well. Cover with the cooled date and chocolate mixture, then the remainder of the oat mixture. Press down slightly.
- Bake in the oven at 180ºC for about 25 minutes, until golden brown. Cool in the tin for 15 minutes then mark 12 fingers. Allow to cool completely in the tin before slicing.