Oat and date slice
Rosa Matto whips up this quick and easy oat and date slice – perfect for an after-dinner treat or to satisfy a sweet tooth.
makes 16
for the dough
110g ground oats, ground to a fine powder
50g ground Riverland almonds
¼ tsp baking powder
1 tsp cinnamon
¼ tsp salt
1 medium egg
2 tbsp maple syrup
2 tbsp coconut oil or butter
for the filling
24 Medjool dates pitted and pureed in a food processor
1 orange, zest and juice
Firstly, make the dough by combining all ingredients in a food processor until they come together – you may need a few drops of water. Divide the dough in half and roll out between two sheets of baking paper into a rectangle approximately 21cm x 14cm; no more than 1cm thick. Cut off any ragged edges. Spread the date paste along the centre of each rectangle. Fold one side of the dough on top and press on it very gently, then fold the other side to enclose, leave the seam at the bottom. Slice each bar in 8, you should have 16 bars in total. Press to slightly flatten them. Bake them on greased baking trays in a preheated oven at 180C for 20 minutes or until the bars are golden brown.
Rosa recommends: Gurra Downs Dates
This recipe first appeared in the April 2025 issue of SALIFE magazine.
