Date and Muesli Slice

Lemon-flavored icing tops these scrumptious, low-fat muesli bars. They make the perfect mid-morning pick-me-up with a cup of coffee. From The Big Bean Cookbook.

• Ready In: 35 mins
• Serves: 12-16
• Yields: 12-16 slices

Ingredients

• 3 1⁄2 cups light brown sugar
• 1  cup dried dates, chopped
• 1  cup self-rising flour
• 1⁄2 cup muesli (granola)
• 2  tablespoons roasted sunflower seeds
• 1  teaspoon poppy seed
• 2  tablespoons sultanas (golden raisins)
• 2⁄3 cup  natural low-fat yogurt (plain)
• 1  egg, beaten
• 1 3⁄4 cups icing sugar, sifted (confectioner's sugar)
•  lemon juice
• 1 -2  tablespoon  toasted  pumpkin seeds

Directions

1. Preheat the oven to 350F/180C/Gas4. Line a 11x17 shallow baking pan with baking parchment.
2. Mix together all the ingredients except the icing sugar, lemon juice and pumpkin seeds.
3. Spread the mixture evenly in the pan and bake for about 25 minutes, until golden brown. Remove from oven and allow to cool.
4. To make the topping, put the icing sugar in a bowl and stir in just enough lemon juice to give a thick, spreading consistency.
5. Spread the lemon topping over the baked mixture and sprinkle generously with pumpkin seeds.
6. Allow icing to set before cutiing into squares or bars.