Teff and Date Flapjack Traybake


  • 250g dates
  • 150ml boiling water
  • 200g porridge oats
  • 120g Doves Farm Organic Teff Flour
  • 50g ground almonds
  • 200g coconut oil
  • 150ml maple syrup
  • 1 tbsp water


  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.