- Portion size 16 servings
- Credits : SPLENDA®
- 3/4 cups pitted dates
- 1/2 lemon juice
- 2 tablespoons Splenda® No Calorie Sweetener, Granular
- 2 tablespoons golden syrup
- 1/4 cup polyunsaturated margarine
- 1/2 cup rolled oats
- 1 tablespoon pumpkin seed
- 1 tablespoon sunflower seed
- 1/4 cup pistachio nut roughly chopped
- 1/4 cup chopped hazelnut
MethodPreheat the oven to 350°F (180°C).
Lightly grease a 7 x 11 inch (18 cm x 28 cm) baking pan.
Place the dates in a small pan with 2 tbsp water, bring to the boil and simmer for 3-4 minutes until soft. Add more water if needed to create a stiff paste. Set aside.
Place the lemon juice, SPLENDA® Granulated, golden syrup and margarine in a large pan and heat gently until melted. Add the remaining ingredients including the date paste and mix well. Press the mixture into the tin, smoothing the surface and bake for 20-25 minutes until set and golden.
Remove from the oven, cut into 8 bars and leave to cool in baking pan.
Store in an airtight container for up to 3 days.
Nutritional facts Per serving, about:
- Calories 220.0
- Cholesterol 0 mg
- Saturated fat 1.5g
- Total carbohydrate 27 g