Date, Apple, Orange and Hazelnut Squares

Date Square 2Makes 12

  • 150g/5oz dates, stoned weight, chopped
  • 1 orange, zest and juice
  • 1 apple – peeled, cored and grated
  • Water – to make orange juice up to 200ml/8fl oz
  • 175g/6oz plain flour
  • ½ teaspoon bicarbonate of soda
  • 175g/6oz light muscovado sugar
  • 150g/5oz porridge oats
  • good pinch of salt
  • 175g/6oz unsalted butter
  • 50g/2oz hazelnuts

If using a conventional oven, pre-heat the oven to 180ºC/Gas Mark 4/350ºF. Butter and line a 20cm/8″ x 20cm/8″ tin.

Place the dates, orange zest, orange juice, water and grated apple in a saucepan. Over a low-medium heat, bring up to a simmer. Cook, uncovered, for about ten minutes until you have a thick, soft mixture. Remove from the heat and allow to cool.

Toast the hazelnuts in the oven for about ten minutes, then rub the skins off in a clean tea towel. Chop.

Sift the flour and bicarbonate into a bowl. Add the porridge oats, light muscovado sugar, salt – and mix well. Add the butter and rub it in until it forms clumps.

Press half the mixture into the buttered tin. Spread the date and apple mixture over. Finally, add the chopped nuts to the remaining oat mixture and sprinkle over the top.

Bake for approximately 40 minutes.

Allow to cool completely in the tin, then cut into squares.

Eat.