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Recipe: Date & Walnut Flapjack Slice

30 April 2020
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Commonplace relics in some areas, walnut trees boast a magnificent bounty, perfect to add to a slice, writes Kiwi Gardener's Kristina Jensen.

It seems that in every place I’ve ever lived, there has been a walnut tree and/or a chestnut tree somewhere in the vicinity. My husband thinks most people probably don’t notice them and it’s just that I’m really good at spotting them, scavenger/food forager that I am. Whatever the case, I grew up with my Mum harvesting both these kinds of nuts and I have followed in her footsteps, going out of my way to harvest them despite the fact that I don’t actually like eating them… especially raw walnuts.

I much prefer to roast walnuts once they’re out of the shell and my recipes that contain walnuts pretty much always call for the roasted variety. This is for two reasons: one, they taste better to me, and two, they don’t go rancid quite so fast if you roast them as soon as they come out of the shells.

Date & Walnut Flapjack Slice

Filling

400g prunes and dates, chopped
½ cup boiling water
Juice of one lemon

Simmer together for 10-12 minutes and set aside to cool.

Pastry

225g melted butter
1 tsp vanilla
2 cups rolled oats
1 cup lightly roasted walnuts, chopped
1 cup flour
1 cup brown sugar

Method

  1. Press half of the pastry mix into a well-greased shallow pan and cover with fruit mix.
  2. Place the other half on top and press lightly together to seal.
  3. Bake 30-40 minutes at 180ºC.
  4. Cut when completely cool.

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