Name: Sticky date, prune & ginger squares
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: Cuts into 20
Ingredients: 1 tsp/5 ml gluten-free baking powder; 110 g/4 oz/¾ cup prunes, pitted and chopped; 175 g/6 oz/1½ cups gluten-free self-raising (self-rising) flour; 2 tbsp/30 ml pumpkin seeds; 200 ml/7 fl oz/scant 1 cup unsweetened soya milk; 75 g/3 oz/6 tbsp soya margarine; 2 eggs, beaten; 50 g/2 oz gluten-free dark (bittersweet) chocolate, melted; 110 g/4 oz/¾ cup dried dates, stoned (pitted) and chopped; 2 tsp/5 ml ground ginger; 100 g/3¾ oz/½ cup dark muscovado (molasses) sugar; 25 g/1 oz piece fresh root ginger, peeled and finely chopped; 2 tbsp/30 ml sunflower seeds

Preparation info

Cuts into
20

Difficulty
Medium
Ready in
1 hr

Appears in

Energy Balls & Power Bites

By Sara Lewis

Published 2017

About

Think sticky toffee pudding but as cake squares. This healthier version contains high-fibre prunes as well as naturally-sweet dates. Delicious served with a drizzle of dark chocolate on top.

Ingredients

110 g/4 oz/¾ cup prunes, pitted and chopped
110

Method

Preheat the oven to 160°C/325°F/Gas 3. Cut a piece of baking parchment a little larger than an 18 x 28 x 4cm/7 x 11 x 1½in rectangular cake tin or pan, snip into the corners then press the paper into the tin so that the base and sides are lined.
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