*Recipe by Katherine from the Small Steps Team
A wholefoods version of those fruit-filled bars you see in supermarkets. Super delicious and adaptable to your tastes.
- • 2 apples, peeled & chopped (250g chopped weight)
- • 6 large medjool dates
- • 1 cup frozen berries
- • ½ cup water
- • 50g rolled oats, processed to a rough crumb (or use quick oats)
- • 200g wholemeal spelt flour
- • 40g rapadura sugar
- • 1 tsp baking powder
- • 100g butter
- • 50g water
- For fruit filling: Add all ingredients to a saucepan and cook over low heat until apples are soft (keep checking in case you need to add more water to avoid it burning).
- Blend to a paste and set aside to cool.
- For pastry: Process dry ingredients and butter together for 30 seconds – 1 minute, or until the mixture resembles fine breadcrumbs.
- Add the water and mix until the dough starts to come together in a ball.
- Tip the dough out, press together into a ball, wrap in cling film or a beeswax cloth and rest in the fridge for about 30 minutes.
- Preheat oven to 180 degrees C.
- Roll dough out on a floured board until 2-3mm thin. Cut into 10cmx10cm rectangles. Press remaining dough back together and repeat until all dough is used up.
- Place approximately 1 tablespoon of fruit mixture on one half of each rectangle, leaving a small border, then fold over to enclose. Press the edges of the pastry together to seal (use a fork if you wish, but fingers are fine!)
- Place the pastry pockets on a lined baking tray and bake for 30 minutes or until golden. Allow to cool on the tray.
- These freeze beautifully. Simply store in an airtight container and add straight into lunchboxes.
- The quantities given for the fruit filling are enough to make a double batch. So either double the dough quantities and make a double batch of pockets, or freeze the fruit filling to use another time. It is also delicious swirled through yoghurt or used in place of jam in jam drop biscuits or on scones, pancakes, etc