Ingredients
100g plain flour
100g porridge oats
100g dates, chopped
2 fresh figs, chopped
50g brown sugar
¼ tsp salt
¼ tsp bicarbonate soda
Zest of half an orange
½ tsp ground cinnamon
50g low fat spread, melted
50ml sunflower oil
50ml orange juice
For the filling:
75g FAGE Total 0%
Zest of half orange
50g caster sugar
30g plain flour
1 large egg white, lightly beaten
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Steps
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Preheat the oven to 160°C / 320°F / Gas Mark 3.
- Line a baking tray (approximately 24x18cm) with baking parchment, or use a non stick tray.
- Mix the flour, oats, dates, figs, sugar, salt, bicarbonate soda, zest and cinnamon together.
- Mix the low fat spread, oil and orange juice together and fold in the flour and oat mixture to form a moist and crumbly mix.
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Press three quarters of the oat mixture into the bottom of the prepared tray and place the remaining mixture to one side.
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In a separate bowl mix together the zest, FAGE Total 0% yoghurt, sugar, flour and egg white.
- Spread the yoghurt mixture over the prepared base and then sprinkle the remaining oat mixture on top.
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Bake for 40 minutes or until edges are golden.
- Cool completely in tray on a wire rack before slicing.
