Prune and Sunflower Slice

Great as a mid-morning or mid-afternoon snack!


250 grams ready to eat prunes (de-stoned), roughly chopped

1 teaspoon vanilla essence

200 ml water

150 grams margarine

100 grams caster sugar

2 tablespoons golden syrup

100 grams self raising flour

150 grams porridge oats

40 grams sunflower seeds


3 tablespoons porridge oats

2 tablespoons sunflower seeds


Put prunes, vanilla and water in a small saucepan. Simmer, uncovered for 5 minutes until soft and pulpy and the water has been absorbed.

Heat the maragine, sugar and syrup in a larger saucepan until melted. Stir in Stir in the flour, oats and seeds and mix until well combined.

Spoon three quarters of the mixture into a 20cm shallow square cake tin lined with non stick baking paper.

Press into an even layer then cover with the cooked prunes. Sprinkle the remaining oat mixture over the top in a thin layer then decorate with extra oats and sunflower seeds.

Bake in a preheated oven (180C) for 25-30 mins until golden brown.

Leave to cool in the tin for 10 minutes and then mark the 16 squares with a knife and allow to cool completely.

Store in an airtight container for up to three days.

Alternative - Date and apple squares

Replace the prunes and vanilla for 150 grams ready chopped dates, with a cored and chopped apple of choice, in the same amount of water as above.

Strain any excess liquid before adding to the oat mixture.

Continue with the recipe as above.