Date & Oat Bites

Somewhere between a biscuit and a cake, these squidgy treats are sweetened with dates and cinnamon rather than refined sugars. The oats give long-lasting energy too.

#OatyBiscuits #Vegan

Serves: 12 biscuits

Prep Time: 15 minutes + cooling time

Cooking Time: 20 minutes

Source: Waitrose & Partners Food Everyday, May 2022

Ingredients:

165g pitted medjool dates, roughly chopped

5 tbsp olive oil

2 eggs, beaten

90g plain flour, plus extra to dust

90g jumbo oats

1 tsp ground cinnamon

¼ tsp fine sea salt

½ tsp bicarbonate of soda

Method:

1 Preheat the oven to 180°C, gas mark 4, and line 2 large baking trays with baking parchment. Put the chopped dates, oil and eggs in a food processor and whizz until combined into a rough paste. Add the remaining ingredients and pulse until just combined (with some oats left whole).

2 Take spoonfuls of the mixture (about 30g each) and, with floured hands, roll into 12 balls. Put 6 balls on each baking tray and flatten into a cookie shape. Bake for 15-18 minutes, until golden. Leave to cool for 5 minutes, then transfer to a wire rack to cool completely. Store in an airtight container for up to 7 days.

Source of manganese

Per bite 668k)/ 159kcals/6.8g fat/ 1.1g saturated fat/20g carbs/9.3g sugars/2g fibre/ 3g protein/0.3g salt/0.4mg manganese