Caramel & date gra­nola slice


Ready in 1 hour plus soak­ing time for dates | Makes 12 pieces

BASE AND CRUM­BLE 1 cup flour ¼ cup pis­ta­chios ½ cup shred­ded or des­ic­cated coconut 1 tsp bak­ing pow­der 1 tsp cin­na­mon ¼ cup sun­flower seeds ½ cup oats ¼ cup maple syrup 150g but­ter, melted FILL­ING 2 ap­ples ½ cup dates, soaked in boil­ing wa­ter for a few hours or overnight 1 Tbsp maple syrup 1 tsp vanilla ex­tract 2 Tbsp flour 1 cup coconut milk

1 (Soak dates for fill­ing at least 2 hours ahead.) Pre­heat oven to 180°C. Line an 18cm x 28cm slice tin with bak­ing pa­per.

2 Mix all dry crum­ble in­gre­di­ents in a bowl. Add maple syrup and stir through un­til evenly com­bined.

3 Pour in but­ter and mix through; you might need to use your hands to bring it all to­gether. Trans­fer about two-thirds to tin (re­serve the rest) and press into base to form an even layer with no holes.

4 Bake for 15-20 min­utes or un­til base is golden around the edges. Mean­while, core ap­ples and slice thinly.

5 For the caramel sauce fill­ing, drain dates and add to a food pro­ces­sor along with maple syrup, vanilla, flour and coconut milk. Blitz un­til well com­bined.

6 Re­move slice base from oven. Let cool slightly, then ar­range ap­ple over base. Spread caramel sauce on top and sprin­kle with re­served crum­ble. Bake for an­other 15-20 min­utes or un­til crum­ble is golden.

7 Cool in tin, then slice. Store in an air­tight con­tainer in fridge.

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