Friday, 11 May 2018

Date Crunch

Baking and healthy eating are not words that are normally associated with each other. It is possible to enjoy delicious baked sweet treats with some clever twists and baking methods. My latest cookery book purchase, Weight Watchers Seriously Satisfying has two chapters dedicated to sweet treats. I made the chocolate flapjacks a few weeks ago, but my new favourite is the date crunch. The crunch reminds me of a shortbread and the gooeyness from the dates reminds me of the cornflake tart I baked a few weeks prior.





Ingredients
Low fat cooking spray
150g pitted dates
finely grated zest and juice of 1 lemon
125 g self raising flour
125g semolina or cornmeal
75g low fat spread
75g light brown sugar
3 teaspoon of strawberry jam (optional).

Method
Preheat the oven to Gas Mark 5/190C/Fan Oven 170C. Spray the baking tin with the cooking spray. Place the dates in a small pan with the lemon juice and 2 tablespoons of water. Simmer gently for 5 minutes until soft and mushy. Beat or mash to a smooth paste and set aside to cool.
Sift the flour into a mixing bowl and stir in the semolina. Place the low fat spread and sugar in a small pan over a low heat and gently, then stir in the lemon zest. Pour over a low heat and melt gently, then stir in the lemon zest. Pour over the flour and mix to a stiff dough. Press half of the dough into the tin. If using the strawberry jam, spread this over the dough mixture. Spread the date mixture over the dough, then top with the remaining dough, passing down gently. Bake for 30 minutes until golden.
Remove from the oven.  Cut into squares. Leave to cool in the tin for about 30 minutes. Store in an airtight container for up to 5 days.

xxx
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