Enter XMAS10 at checkout for 10% off your order until midnight Friday 4th December

Shop

Teff and Date Flapjack Traybake

Makes 1 traybake (12 squares)

A naturally sweet date layer is baked into the middle of this flapjack traybake. We used coconut oil and maple syrup but you can swap these for dairy or vegan butter and golden syrup

Free from Gluten, Egg, Soya
Vegetarian, Vegan

Ingredients

Change Quantities:
  1. Roughly chop the dates into a saucepan, add the boiling water, cover and bring to the boil. Gently simmer for 3 minutes then remove from the heat.
  2. Pre-heat the oven.
  3. Rub a little oil around the inside of an 20cm/8” square baking tray.
  4. Measure the oats, teff flour, ground almonds, coconut oil, maple syrup and water into a mixing bowl and mix to make lumpy breadcrumbs.
  5. Tip half the mixture into the prepared tray, spreading it out evenly and press flat.
  6. Bake for 20 minutes.
  7. Mash the dates with a fork.
  8. Remove the tray from the oven and spread the date mash evenly over the base.
  9. Spread the topping evenly over the date paste and gently pat it down.
  10. Bake for 35-40 minutes.
  11. Remove from the oven and, while still warm, slice into squares and leave to cool in the tin.
  12. When cold slice again, remove the squares from the dish and store in a tin.

Equipment

18x23cm/7x9” oven tray, saucepan and mixing bowl

Temperature

180°C, Fan 160°C, 350°F, Gas 4

Cooking time

35-40 minutes
I love this it's like sticky toffee pudding and crumble, all in one, it turned out exactly like the picture and I love the flavour the teff flour gives the cake quite nutty
By Morag Lamping
13 May 2020

Write a review

Find a recipe

Ingredients

Change Quantities:

You may also like

Our Story

It started with a passion.

Learn More
Cookie settings