Ingredients

FILLING

• 1 1/3 cups (250 g) pitted dates, chopped
  
• 1 1/3 cups (250 g) dried apricots, chopped
  
• 250 mL (1 cup) water
  
• ½ cup (130 g) shredded coconut

PASTRY

• 2 cups rolled oats
  
• 1 cup wholemeal plain (all-purpose) flour
  
• ½ cup raw sugar
  
• 4 tablespoons margarine, melted
  
• 80 mL (1/3 cup) water

Method

1. Preheat the oven to moderately hot (200°C or 400°F).
2. Line a 30 x 20 cm shallow baking pan with foil.
3. To make filling, put dates and apricots in a small saucepan and add the water.
4. Bring to the boil, reduce heat to low and cook for 3-4 minutes. stirring frequently, until fruit is pulpy and water has been absorbed.
5. Stir in coconut and set aside to cool.
6. To make pastry, combine oats, flour and sugar in a mixing bowl, and make a well in the centre.
7. Add margarine and water, and mix with a knife until ingredients are evenly moistened.
8. Press half the pastry into the prepared pan, spreading firmly with the back of a spoon.
9. Spread filling over pastry, sprinkle remaining pastry evenly over the top and press lightly with a fork.
10. Bake for 30 minutes or until golden brown.
11. Cool in the pan then lift out and cut into squares to serve.
12. Garnish with toasted shredded coconut or a light dusting of icing sugar if desired.