Makes approx. 12 squares
Medjool dates are excellent for this recipe especially if they are sticky and moist. I lived in Jerusalem for a few months and the dates were incredible. So when I make this recipe it reminds me of my time there.
I’ve chosen walnuts and sunflower seeds because they are my favourites but really anything dried is perfect – cranberries, coconut, pumpkin seeds, hazelnuts. You just need the dried weight to all add up to roughly 225g.
125 ml Black & Gold Rapeseed oil
2 tbsp honey
3 tbsp syrup
110g dates, stoned (or 6 or 7 roughly chopped)
110g walnuts, chopped
25g sunflower seeds
Preheat oven to 180 degrees Celsius, (160 degrees fan)
Line a 9” square tin
Put all the liquids in a pan and heat gently for a minute til all combined.
Add all the dry ingredients and stir a few times till well coated with the liquid (off the heat)
Press the mixture into the tin firmly.
Bake for 15 minutes on middle shelf*
*Timing depends on your oven. I check after 15 mins and if it's browning at the edges then I'll take it out. The aroma when you open the oven door is heavenly.
Cut into squares when hot in the tin, then transfer to a plate once cooled. You can store in a container but I find they don’t last very long!