Makes 12-16
Ingredients
- light muscovado sugar, 175g/6oz/0.75 cup
- ready-to-eat dried dates, 175g/6oz/1 cup, chopped
- self-raising flour, 115g/4oz/1 cup
- muesli, 50g/2oz/0.5 cup
- sunflower seeds, 30ml/2 tbsp
- poppy seeds, 15ml/1 tbsp
- sultanas, 30ml/2 tbsp
- plain low-fat yoghurt, 150ml/0.25 pint/0.66 cup
- egg, 1, beaten
For the topping
- icing sugar, 200g/7oz/1.75 cups, sifted
- lemon juice, 15-30ml/1-2 tbsp
- pumpkin seeds, 15-30ml/1-2 tbsp
How to:
- Preheat the oven to 180˚C/350˚F/Gas 4. Line a 28x18cm/11x7in baking tin with baking parchment.
- In a mixing bowl, stir together all the ingredients, except the icing sugar, lemon juice, and pumpkin seeds, with a wooden spoon.
- Spread in the tin and bake for 25 minutes, until golden brown. Remove from the oven and leave to cool.
- To make the topping, put the icing sugar in a small bowl and stir in enough lemon juice to make a spreading consistency.
- Spread the lemon icing over the cooled mixture and sprinkle the top with pumpkin seeds.
- Leave to set before cutting into squares or bar with the knife. To transport, wrap in foil or clear film.