Nothing means Autumn to me more than apples!!
I’m very lucky to have a small orchard in my garden in Co. Tipperary and one of my fondest memories is picking an apple for my lunch before school every September when I was growing up. I really took it for granted that you could just take a few steps and get to taste the freshest apple imaginable!
Apples are one of the easiest snacks simply on their own but I also love to add them to lots of my baking creations. This spiced apple and carrot treat calls for a few spices that are really comforting and tasty. If you don’t have all three at home just use as many as you have and increase the total spice quantity to two teaspoons.
Makes 24 squares.
- 10 dates, pitted
- 100g ground almonds
- 100g oats/pinhead oatmeal
- 2 tbsp dessicated coconut
- 80g plain flour
- 1.5 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp ground cinnamon
- 1 tsp ground cardamon
- 1/2 tsp ground ginger
- 2 tbsp raisins
- 1 tbsp dried cranberries
- 1 tbsp walnuts, chopped
- 160ml plain yoghurt
- 80ml oil/melted butter
- 3 eggs or 3 tbsp milled flax/chia seed mixed with 9 tbsp water (vegan option)
- 3 apples, grated
- 2 carrots, grated
- 1 tbsp flaked almonds
- Place the dates in a bowl and cover with boiling hot water. Allow to soften for 10 minutes.
- Preheat an oven to 220°C/200°C fan/475°F and line a rectangular baking tray with parchment.
- Place all the dry ingredients in a large mixing bowl.
- Add the grated apple and carrot to the dry ingredients and combine with a fork.
- Blitz the softened dates in a food processor or with a handheld blender until a smooth paste is formed. Whisk together the date paste, yoghurt, oil and eggs (flax/chia egg) until well combined.
- Add the wet ingredients to the dry and stir through until fully combined.
- Transfer the mix to the lined baking tray. Spread out with the back of a spoon and scatter over the flaked almonds.
- Bake in the oven for 18-20 minutes or until a skewer comes out clean.
- Allow to cool on a wire rack before cutting into squares.