Makes 10 - 12 bars

175g (6oz) dried dates, roughly chopped
200ml (7fl oz) water
125g (4oz) Porridge Oats
3 tbsp Sunflower seeds
125g (4oz) wholemeal flour
100g (3 ¬Ω oz) light muscovado sugar
1 tsp baking powder
50g (2oz) chopped hazelnuts
125g (4oz) unsalted butter, softened

Place the dates and water into a saucepan and bring to the boil. Reduce the heat and simmer gently for 20-25 minutes or until the dates are tender and most of the liquid is absorbed. Blend the dates in a food processor or blender until smooth. Set aside.

Grease and baseline a 28 x 18 cm (11 x 7 inch) baking tin. Put the porridge oats, sunflower seeds, flour, sugar, baking powder and hazelnuts in a mixing bowl and mix well. Add the butter and combine into the mixture with your fingertips until well mixed.

Place ¾ of the mixture into the tin and press down to make a smooth even layer. Spread the date mixture over in an even layer. Sprinkle over the remaining oat mixture and press down lightly. Cook in a preheated oven at 180°C/350°F/Gas mark 4 for 20-25 minutes.

Allow to cool in the tin, then cut into bars and serve. Will store in an airtight container for 3 - 4 days.