Ingredients
1 cup dates
½ cup dried blueberries
or other dried fruit like sultanas, currants or raisins
1 LeaderBrand Pure’n Ezy beetroot
1 tsp ground cinnamon
1 tsp grated nutmeg
2 tsp olive oil
2 tbsp liquid honey
2 cups rolled oats
(190g)
½ cup pumpkin or sunflower seeds
¼ cup chia seeds
70g flaked almonds
toasted
1 egg
beaten
Equipment
- 1 bowl
- 1 food processor
- 1 baking tray
- 1 20 x 30cm slice tin
- 1 baking paper
- 1 spoon
Instructions
- Cut up the dates into small pieces and remove stones. Place in a bowl with dried blueberries. Blend beetroot, oil, cinnamon, nutmeg, honey, and one cup of water in a food processor and pulse to make a smooth paste.
- Pour the beetroot paste over the dates and blueberries and allow to soak for 20 minutes.
- Meanwhile, preheat oven to 120°C. Mix oats, seeds, almonds in a baking tray and dry roast them for 10 minutes.
- Mix together the toasted oat mix with the beetroot and date mix. Add the egg and combine well.
- Increase the heat of the oven to 160°C. Grease a 20 x 30cm slice tin with a little spray oil and line with baking paper. Spread the mixture and press it down with the back of a spoon.
- Bake in oven for 30 minutes until it is golden brown. Cool in tin before slicing.
Notes
Tip
Cool in tin before slicing.
Variation
You can substitute dried blueberries with other dried fruit like sultanas, currants or raisins.
