Ingredients

125 g (4 oz) stoned prunes 4 tablespoons water a little unsaturated spread, for greasing
150 g (5 oz) self-raising flour 125 g (4 oz) porridge oats 75 g (3 oz) sugar
3 teaspoons cocoa powder
TOPPING
100 g (3 1/2 oz) icing sugar 2 teaspoons cocoa powder a little orange juice
Cocoa is another source of antioxidant polyphenols, similar to those found in fruit, vegetables, red wine and tea, and may have heart-health benefits. Unfortunately they are also very high in fat and sugar. Puréed prunes are a perfect fat substitute to use in baking. Just substitute the purée for butter or margarine on a direct...

Instructions

1.Blend the prunes and water in a food processor or blender until almost smooth. Alternatively, mash with a fork.
2.Grease a swiss-roll type baking tin. Place the prune purée and the remaining ingredients, except those for the topping, in a large bowl and mix well.
3.Spread the mixture evenly in the tin and bake in a preheated oven, 180°C (350°F), Gas Mark 4, for about 30 minutes. Leave to cool in the tin.
4.Before the crunch is completely cold, mix together the ingredients for the topping in a bowl, then spread over the crunch. Cut into 12 squares.

Cocoa is another source of antioxidant polyphenols, similar
to those found in fruit, vegetables, red wine and tea, and
may have heart-health benefits. Unfortunately they are
also very high in fat and sugar.
Puréed prunes are a perfect fat substitute to use in baking.
Just substitute the purée for butter or margarine on a
direct weight-for-weight measure. Prunes also provide
fibre, iron, potassium and vitamin A with no more than a
trace of fat, and are contain pectin which helps to create
light and fluffy bakes.

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