These little date and oaty cakes make a delicious treat with afternoon tea or coffee. They are simple to prepare, and relatively healthy for cakes. The oats help to reduce cholesterol, and both the dates and oats are high in fibre. Children can be encouraged to cook this recipe with the assistance of an adult, and will love to eat the results. The quantities shown in this recipe makes 12 cakes.

Ingredients

• 180g Pitted dates, chopped
• 75g Light brown sugar
• 4 tbsp Water
• 75g Rolled oats
• 200g Flour
• 25g Sunflower seeds
• 175g Butter
• 2 tbsp Golden syrup

Method

1. Dissolve a third of the sugar in the water, and bring to a simmer.
2. Add the dates to the water and simmer for 5 minutes, or until nearly all the water has been absorbed. Remove from the heat.
3. Mix the oats, sugar, flour and seeds in a bowl.
4. Melt the butter and syrup together over a gentle heat and stir in the oat mixture.
5. Grease a square cake tin with a little butter.
6. Spread half the oat mixture over the base of the cake tin.
7. Spread the cooled dates over the top of the oat mixture, and then layer the rest of the oat mixture over the top.
8. Bake in an oven at 160 degrees C for 35 minutes.
9. While the cake is still warm, divide into 12. Leave in the tin until cool and store in an airtight container.