LOWER-SUGAR OATMEAL DATE BARS WITH BLUEBERRIES, uses spelt flour, family friendly

The Oatmeal Date & Orange Bars posted recently went down like a storm but some found it way too sweet.  Here's a Skinnier but just-as-nice version...

Healthier, Lower-sugar Date & Oatmeal Bars with Blueberries   (photo April 2017)
Maybe even more tasty than the original

The original recipe for these wonderfully energising Oatmeal Date Bars was designed for large groups and provided too many tempting leftovers for families or small gatherings.  

This revised version: 

• replaces some sugar with unsweetened dried coconut
• reduces the amount of dates
• replaces some dates with blueberries to counteract sweetness and add goodness
• cuts the recipe one-third overall to provide fewer leftovers
• uses spelt flour instead of wheat (though wheat can still be used)

There's not much that could be done about the butter levels but we must all make sacrifices!

It was tested on tasters who raved over the first version; they loved each of the 3 subsequent versions including this 'final' product.

Cost: £3.00

Feeds: 16-20 (recipe halves nicely)

Ingred: (67 used English cup measures)

   6oz/170g pitted dates, chopped coarsely
   1/2 cup water, incl juice of orange
   1/2 tsp vanilla 
   
   zest and juice of small orange

   1 cup rolled oats or Uber Granola
   1 cup plain spelt (or common) flour;  a 50-50 white & wholemeal mix is good 
   1 pinch salt
   1/2 tsp baking soda
   2/3 cup light brown sugar less 2-3 tbsp
   2-3 tbsp dried unsweetened coconut 

    3.8oz/110g butter, softened 

     couple of handfuls blueberries

Method:

1. Pour boiling water over dates to remove preservatives; leave for 2-5 mins depending on how 'dry' the original dates are; drain
2. Remove pips if necessary; also the tough stalk
3. Bring dates, water, orange juice & vanilla to the boil; turn down heat; simmer until mix is thick, gloopy and the dates have nearly broken down (maybe 10-15 mins) This step can be done a day in advance. 
4. Preheat oven to 350f/180c/170fan/gas4; line a 8x8 inch (20cmx20cm) tin with greaseproof paper
5. If butter isn't completely soft, zap it in the microwave on high at 20 sec intervals until it is, or pop it into the pre-heating oven for a minute or so 
6. In a large bowl, blend dry ingred, making sure the sugar is lump free; stir in zest, distributing evenly
7. Add butter; rub or stir together as if you were making crumble until butter is the size of peas
8. Spread under two thirds of the crumble mix in the pan, levelling the top with the spoon or the bottom of a measuring cup
9. Add the dates, spreading as you go; level with a spatula
10. Scatter over blueberries
11. Cover with the final third of the oats, taking special care with the edges; cover the dates as evenly as you can
12. Bake 30 mins or until beautifully browned; half-way through you may wish to bring the back of the pan to the front for even browning
13. Place on a cooling rack; wait half an hour then use a sharp knife to cut into fingers or squares

Tip:
The blogger has not tested spelt flakes instead of oatmeal but there is no reason why they would not work.  You may need to add a touch more butter. 
                                                                  
                                                                       For more bars, go to Recipes II on NavBar 

Please leave a Comment in the box below

This recipe has been developed by B  Lee/ Bright Sun Enterprises and may not be reproduced, in any form, without the author's written permission.