The Nut Butter Cookbook

There’s no fat in these high-fibre healthy flapjacks. The dates and their soaking liquid together with maple syrup or honey are used to bind the mixture. Use peanut butter with no-added sugar and jumbo oats for the best results.

MAKES 8 BARS OR 16 SQUARES

SOAK 10+ MINUTES

PREP 10 MINUTES

COOK 20–25 MINUTES

100g (4oz/½ cup) stoned (pitted) dates

¾ tsp bicarbonate of soda (baking soda)

150g (5oz/⅔ cup) smooth peanut butter

2 egg whites

120ml (4fl oz/½ cup) maple syrup or honey

400g (14oz/4 cups) rolled porridge oats

1 tsp ground cinnamon

50g (2oz/generous ¼ cup) raisins

25g (1oz/scant ¼ cup) sunflower seeds

25g (1oz/scant ¼ cup) pumpkin seeds

Preheat the oven to 180°C (160°C fan)/350°F/gas 4. Line a 30 x 20cm (12 x 8 inch) cake tin (baking pan) with baking parchment.

Put the dates and bicarbonate of soda in a heatproof dish and cover with boiling water. Leave to soften and then drain the dates, reserving the soaking liquid.

Blitz the peanut butter, dates, egg whites and maple syrup or honey in a food processor until you have a smooth mixture.

In a mixing bowl, combine the peanut butter mixture with the porridge oats, cinnamon, raisins and seeds. The mixture should be sticky. If it’s too dry, mix in some of the reserved soaking liquid.

Spoon the mixture into the prepared tin and press it down evenly and into the corners. Bake in the preheated oven for about 20–25 minutes until crisp and golden brown.

Remove from the oven and allow to cool in the tin before cutting into 8 bars or 16 squares. Remove and store in an airtight container for up to 5 days.