Ingredients
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1 cup(250 mL) Californian Prunes, chopped
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2 ¼ cups(550 mL) Whole wheat flour
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1 ½ cups(375 mL) Old fashioned rolled oats
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4 Tbsp.(60 mL) Sunflower seeds
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½ tsp.(2.5 mL) Salt
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¾ cup(175 mL) Butter
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½ cup(125 mL) Dark brown sugar
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2 Tbsp.(30 mL) Maple syrup
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Instructions
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In a medium mixing bowl combine flour, oats, sunflower seeds and salt.
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In a saucepan, over low heat, melt butter. Stir in brown sugar and syrup.
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Pre-heat the oven to 375°F (190°C). Grease and line the bottom of a 9 in. (23 cm) square cake pan with parchment paper.
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Place the California Prunes in a food processor or blender with 2 Tbsp. (30 mL) water. Process until pureed. Set aside.
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Pour butter mixture into mixing bowl with dry ingredients and stir until combined.
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Press half of the mixture into the bottom of the cake pan.
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Spoon prune purée, carefully spreading it over oat mixture with a knife until the base is completely covered. Cover prune layer with remaining oat mixture.
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Bake for 25-30 minutes until golden on top.
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Let cool for 5 minutes, then cut into 12 squares, with a sharp knife. Continue cooling in pan, before removing. They can keep in an airtight container for a week.
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