Date & Muesli Slice
Prep: 10 mins
Cook: 35 mins
Serves: 24
4
4
Perfect for afternoon tea or a healthy lunchbox treat.
8

Ingredients

  • olive or canola oil spray
  • 2 apples, core removed, coarsely grated with skin on
  • 1/3 cup water
  • 1/4 cup margarine
  • 2 cups date, seeded
  • 2 cups natural muesli
  • 1/2 cup plain flour
  • 1/2 cup wholemeal plain flour
  • 1 tsp ground cinnamon

Method

  1. Preheat oven to 180ºC (160ºC fan forced).
  2. Lightly spray a slice tin (approx. 25x30cm) with oil.
  3. Add apple, water, margarine and dates to a small saucepan and bring to the boil.
  4. Reduce heat, cover and simmer for a further 5 minutes until the apple is soft.
  5. Cook uncovered for a further 5 minutes and stir occasionally until mixture thickens to a paste-like consistency.
  6. While apple and date mixture is cooking, place muesli in a large frypan. Stir over low heat for 5 minutes until lightly browned.
  7. Sift flours into a large bowl, returning husk remaining in the sieve to the bowl.
  8. Add cinnamon and muesli to the flours and mix to combine.
  9. Stir into the date mixture then spoon into prepared tin.
  10. Bake for 20 minutes until firm.
  11. Cool in tin before cutting.

Hint
Use wooden or plastic spoon to stir muesli so your frypan doesn’t get scratched.


Comment: Note: this recipe is higher in sugar than most LiveLighter recipes. The sugar in this dish comes from fruit (mostly dried fruit) and is bundled up with fibre, vitamins and antioxidants. Each serving of this recipe gives 1/2 a serve of fruit towards the goal of 2 serves per day. Aim to mostly get fruit serves from fresh, frozen and tinned fruits and include concentrated sources of fruit like dried fruit and juice only occasionally.

Healthy tip!

Having a party? Serve vegie sticks and water crackers with salsa rather than high-fat chips and dips.

More tips

Nutrition Information

per serving per 100g
Energy 511 kJ 1003 kJ
Protein 2 g 4 g
Fat, total 2.2 g 4.4 g
— saturated 0.5 g 1 g
Carbohydrate 22.3 g 43.8 g
— sugars 14.1 g 27.1 g
Sodium 19 mg 37 mg
Fibre 3 g 6 g

Member comments & rating

Log in or sign up to join the discussion.

Comments (8)

  • Avatar

    Virgin coconut oil works a treat & healthier than either marg or butter. Adds an interesting flavour and texture. I halve the amount of oil as well.
    Elaine Hood
    Posted on: 08 Aug 17

  • LiveLighter

    Hi Tenika, Thanks for your question! We use margarine because it contains poly and monounsaturated fats. These fats are healthier for us than the saturated fat in butter. Olive oil can sometimes have a strong flavour, so I would recommend choosing light olive oil or another unflavoured oil like canola or sunflower if you want to swap it for the margarine. Let me know how it goes! -AF
    LiveLighter
    Posted on: 18 Aug 14

  • Avatar

    Why do you use margarine, as it's 2 points of being plastic, I would like to use olive oil or butter?
    Tenika Field
    Posted on: 17 Aug 14

Rating (1 ratings)

4




You might also like

Mini Carrot Cakes

Mini Carrot Cakes

A sweet and healthy mini version of traditional carrot cake

Choc Cherry Bomb

Choc Cherry Bomb

This decadent drink is so thick and creamy you’ll need a spoon to get through it!

Strawberry & Kiwifruit Popsicle

Strawberry & Kiwifruit Popsicle

A colourful and fruity snack perfect for Summer.

Low Fat Pita Crisps

Low Fat Pita Crisps

These pita dippers are the perfect accompaniment to your favourite dip.