Weet-Bix™ date flapjack

Name: Weet-Bix™ date flapjack
Prep time: 10 min
Cook time: 16 min
Total time: 5 min
Yield: Serves 16 pieces

Prep

10 min

Cook

16 min

Serves

16 pieces

Skill

Vegetarian

Prep

10 min

Cook

16 min

Serves

16 pieces

Skill

Dairy and Lactose Free Health Snacks Lunchbox Brunch Soy Free Nut Free Low in Fat Low in Sodium

Ingredients

350g dates, stones removed, chopped
1/2 cup sultanas
100ml boiling water
100g margarine
2 tbs honey
2 tsp vanilla essence
100g rolled oats
1 tsp cinnamon
1 cup plain flour
1/2 cup sunflower seeds, roughly chopped
1/2 cup pumpkin seeds, roughly chopped
3 Weet-Bix™ wheat biscuits, crumbled

Nutrition per serving

Weight, measurement and temperature conversions

972 kJ

energy kj

5 g

protein

2 g

saturated fat

2.7 g

dietary fibre

31 g

carbohydrate

20 g

sugars

55 mg

sodium

Method

Soak the dates and sultanas in boiling water for 20-30 mins, until softened. Drain away excess water.
Preheat oven to 180°C. Grease and line a 20 x 30cm tin with baking paper.
Melt the margarine, then add the honey and vanilla. Mix in the dry ingredients, including the Weet-Bix™.
Press half the mixture into the prepared tin. Spoon over the date and sultana mix, spreading out evenly. Top with the remaining Weet-Bix™ mixture. Press down firmly using the back of a spoon.
Bake in oven at 180°C for 30-35 mins or until golden brown. Allow to cool before slicing into squares. Store in an airtight container.

350g dates, stones removed, chopped
1/2 cup sultanas
100ml boiling water
100g margarine
2 tbs honey
2 tsp vanilla essence
100g rolled oats
1 tsp cinnamon
1 cup plain flour
1/2 cup sunflower seeds, roughly chopped
1/2 cup pumpkin seeds, roughly chopped
3 Weet-Bix™ wheat biscuits, crumbled