Easy Lemon Oat Bars

 Ingredients

 gluten free oats 1 cup / 80 gm

cashews 1 cup / 140 gm

desiccated coconut 1 cup / 85 gm

medjool dates  200 gm  / 1 1/2 cups

lemon zest and juice of a large lemon

salt a pinch 

Instructions  Preheat the oven to 180C/350F. Pit the dates and add to a food processor with the other ingredients and blend until well combined and sticky. Divide into 12 equal pieces and press down into a brownie or cupcake tin (greased and lined) and sprinkle over a little more nuts/coconut, if you like, then bake for 10 mins. Allow to cool and harden.

Notes

The Medjool dates are very soft. If yours are harder, add some water as you blend. Alternatively, soak the dates in boiling water for about 20 minutes before you use them. Drain fully and follow the recipe as written.

 

I make 12 small square bars in a mini brownie tin with this recipe. You can use a cupcake tray or a larger tray and cut into larger squares or slices if you prefer. If using a larger tray, you will have to slightly increase the cooking time.

 

The baking tray makes individual bars that are 6cm squares.

 

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