These slices are a take on a previous recipe of mine but I’ve used my favourite date & banana caramel here. The caramel is a great recipe to have as I use it in lots of recipes like Fruit & Nut Caramel Squares and Salted Peanut & Date Caramel Brownies. It’s really easy to make and no refined sugar in sight. It also keeps fresh for at least 2 weeks in an airtight jar in the fridge.
The secret to this recipe is not to overcook the apples, you literally just want to gently poach them, leaving a little bite once they have baked in the oven.
- 150g ground almonds
- 140g spelt wholemeal flour
- 2 tbsp honey
- 125g chilled butter, cubed
- 150g dates
- 1/2 tsp baking soda
- 2 small bananas
- 8 tbsp coconut oil, melted
- 2 tbsp nut butter
- 5 small apples, peeled & cored
- 1 tbsp flaked almonds
- Preheat an oven to 160°C and line a rectangular baking tray with parchment.
- Place all the almonds, flour and honey in a large mixing bowl and rub through the butter until it resembles breadcrumbs.
- Transfer to the lined baking tray and flatten evenly with the back of a spoon.
- Bake in the oven for 8-10 minutes until the base begins to turn golden.
- For the date caramel: place the softened, drained dates in a measuring jug or blender with the bananas and melted coconut oil. Blitz until smooth, add the almond butter & blitz again.
- Gently poach the apples by placing in a saucepan with just enough water to cover the bottom. Simmer with the lid on over a low heat for 10 minutes. Keep a close eye on the apples as you don’t want mush.
- Remove from the water and slice into wedges.
- Spread the caramel over the base followed by the sliced apples. Scatter over the flaked almonds and bake in the oven for 30 minutes.
- Allow to cool in the tray. Cut into squares once fully cooled and S tore in an airtight container in the fridge.
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