Top UK chef, Antony Worrall Thompson, says; "It's still possible to enjoy lunchtime treats whilst reducing the added sugar. My wife regularly cooks for my children, as do I, and we simply swap sugar for the low calorie sweetener SPLENDA®. Try my lunchbox friendly recipes - my kids can't tell any difference in taste - and you'll be safe in the knowledge that you're cutting down your child's sugar intake without sacrificing any of the great flavour." MAKES 14 · 175g lightly salted butter, cut into cubes, plus extra for greasing · 150g dates · 75g walnuts · 1 tablespoon clear honey or golden syrup · finely grated zest of 1 lemon · 100g fine oatmeal · 25g self-raising flour · 3 tablespoons Splenda granulated sweetener · 1 teaspoon vanilla extract · 1 egg, beaten · extra oatmeal, for dusting
1. Preheat the oven to 220°C/425°F/gas mark 7. Grease a large baking sheet. Whizz the dates in a food processor until chopped into small pieces. Add the walnuts and blend again until chopped. 2. Melt the butter in a medium saucepan with the honey or syrup and lemon zest. Tip in the dates and walnuts, oatmeal, flour, sweetener and vanilla and stir until mixed. Add the egg and beat to a thick paste. 3. Take spoonfuls of the mixture and shape into balls. Flatten onto the baking sheet, spacing them slightly apart. Sprinkle with extra oatmeal and bake for 10 minutes or until golden brown around the edges. Transfer to a wire rack to cool. Per serving: 153kcal; 3g protein; 9g fat; 3.4g saturated fat; 16g carbohydrate; 8.8g sugars; 1.2g fibre; 0.03g sodium