Skinny Makeover Flapjack recipe

Put the dates in a medium heatproof bowl with the bicarbonate of soda, then pour over 200ml boiling water and set aside to soak for 30 minutes.

Preheat the oven to 180°C/fan160°C/gas 4 and line a 21cm square (5cm deep) baking tray with baking paper. Whizz the soaked dates in a food processor to a thick paste.

Put a small saucepan over a low heat, then add the butter, sugar, Sweet Freedom, puréed dates and a pinch of salt. When everything has melted, remove the pan from the heat and stir through all the oats to coat.

Press the mixture evenly into the prepared tin, then bake in the middle of the oven for 20 minutes until golden and crisp on top. Leave to cool completely in the tin, then transfer to a chopping board and cut into 16 squares. The flapjacks will keep in an airtight container for 3-4 days.