Soft and Tasty Scones Scones are a beloved classic in the world of baking

Scones are a beloved classic in the world of baking, known for their tender crumb and delightful taste. This comprehensive guide will walk you through the process of making the best soft and tasty scones, ensuring a perfect result every time. With detailed instructions, a touch of history, and useful tips, you’ll be well on your way to baking scones that will impress even the most discerning palates.

Ingredients

• 3 cups plain flour
• 1/2 level tsp salt
• 120 g butter
• 1/2 cup fresh milk
• 3 tsp baking powder
• 1/2 tsp baking soda
• 1/4 cup powdered milk (optional)
• 1/2 cup white sugar
• 1 tsp vanilla essence
• 2 large eggs

Step-by-Step Instructions to Bake Soft and Tasty Scones

1. Preparing the Oven and Baking Trays

Start by preheating your oven to 180°C (350°F). This ensures that your scones will bake evenly and achieve that perfect golden brown color. While the oven is heating up, grease two baking trays with a bit of butter or line them with parchment paper to prevent the scones from sticking.

2. Mixing the Dry Ingredients

In a large mixing bowl, sift together the plain flour, salt, baking powder, baking soda, and powdered milk. Sifting helps to aerate the flour and ensures that all the dry ingredients are well combined, leading to a lighter and fluffier scone.

3. Incorporating the Butter

Cut the butter into small cubes and add it to the flour mixture. Using your fingers, work the butter into the flour until the mixture resembles coarse breadcrumbs. This step is crucial for creating the crumbly texture that scones are known for. The butter should be well distributed throughout the flour but still retain small pieces that will melt during baking, creating pockets of tenderness.

4. Preparing the Wet Ingredients

In a medium-sized bowl, whisk together the eggs, white sugar, vanilla essence, and milk. Make sure the sugar is fully dissolved and the mixture is smooth and well combined.

5. Combining the Wet and Dry Ingredients

Pour the egg mixture into the flour mixture and stir until just combined. Be careful not to overmix, as this can result in tough scones. The dough should be slightly sticky but manageable.

6. Shaping the Dough

Turn the dough out onto a lightly floured work surface. Knead it gently a few times to bring it together, then shape it into a round. Roll the dough out to a thickness of about 2.5 cm (1 inch). Using a 7.5 cm (3 inch) biscuit cutter or a small glass, cut out the scones and place them on the prepared baking trays. Gather any scraps of dough, gently knead them together, and cut out additional scones.

7. Adding the Finishing Touches

In a small bowl, beat the remaining egg. Brush the top of each scone with the beaten egg to give them a beautiful golden color when baked.

8. Baking the Scones

Place the baking trays in the preheated oven and bake for 15 to 20 minutes or until the scones are golden brown and cooked through. To check if they are done, insert a toothpick into the center of a scone; if it comes out clean, the scones are ready.

9. Cooling and Serving

Transfer the scones to a wire rack to cool slightly before serving. Scones are best enjoyed warm, fresh from the oven, with a dollop of clotted cream and a spoonful of your favorite jam. They also pair wonderfully with a hot cup of tea or coffee.

Tips for Perfect Scones

1. Use Cold Butter: Ensuring your butter is cold helps to create the flaky texture in scones. Warm butter will melt too quickly and result in dense scones.
2. Do Not Overmix: Overworking the dough can develop the gluten in the flour too much, making the scones tough. Mix until just combined for the best results.
3. Handle Dough Gently: When kneading and shaping the dough, handle it as gently as possible to maintain a light texture.
4. Adjust Baking Time: Keep an eye on your scones as they bake. Depending on your oven, they may need a little more or less time. The key is to bake them until they are golden brown.

Conclusion

With this detailed guide, you are now equipped to bake the best soft and tasty scones right in your kitchen. By following these steps and tips, you’ll achieve scones that are tender, flavorful, and perfect for any occasion. Whether you’re serving them for afternoon tea, breakfast, or a delightful snack, these scones are sure to impress.

Begin by lining a 20 cm (8 inch) round pan with parchment paper, ensuring the paper extends above the rim for easy removal. Beat four large room‑temperature eggs with 180 g granulated sugar until the mixture becomes pale, light, and doubled in volume. The aeration from whisking eggs and sugar is the secret to a tender cake. Next, drizzle in 80 ml vegetable oil and gently fold in 90 g plain yogurt along with the finely grated zest of one lemon. This addition of yogurt and lemon zest keeps the crumb moist and fragrant without weighing it down. In a separate bowl, sift together 280 g all‑purpose flour and 10 g baking powder, then fold into the wet batter in two additions, being careful not to overmix. The result should be a smooth, thick, pourable batter. Half of this batter is poured into the prepared pan, leveled, and set aside while you prepare the cream cheese swirl.

Preparation, cook, and total times
Preparation Time: 20 minutes Baking Time: 40–45 minutes Cooling & Decoration: 15 minutes Total Time: Approximately 1 hour 20 minutes

Yield and cuisine
Yield: One 20 cm round cake, serving 10–12 slices Cuisine: European‑inspired with Mediterranean citrus accents

A full list of ingredients
4 large eggs, room temperature 180 g granulated sugar 80 ml vegetable oil 90 g plain yogurt Zest of 1 lemon 280 g all‑purpose flour 10 g baking powder 300 g full‑fat cream cheese, softened 120 g powdered sugar 60 g cornstarch 1 tsp vanilla essence 1 tsp powdered sugar (for dusting)

Step‑by‑step cooking directions
Preheat the oven to 180 °C (356 °F). Line an 8 inch cake pan with parchment paper. 2. In a large bowl, whisk the eggs and sugar on high speed until pale and thick, about 4 minutes. 3. Reduce speed, drizzle in the oil, fold in yogurt and lemon zest until uniform. 4. Sift flour and baking powder; fold into the batter in two batches until just combined. 5. Pour half the batter into the pan and smooth the top. 6. Beat cream cheese, powdered sugar, cornstarch, and vanilla essence until smooth. Spoon cream cheese into a piping bag and create concentric spirals atop the batter. 7. Cover the filling with the remaining batter, leveling gently. 8. Bake for 40–45 minutes, checking for doneness with a toothpick that should come out clean or with a few moist crumbs. 9. Cool in the pan for 10 minutes, then lift with parchment and cool completely. 10. Dust with powdered sugar before slicing.

Nutritional information
Per slice (1/12 of cake) approx: Calories 290 kcal Protein 5 g Carbohydrates 36 g Fat 14 g Saturated Fat 7 g Fiber 1 g Sugar 20 g Sodium 120 mg

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The Quick At-Home Teeth Whitening Secret
The origins and popularity of the recipe
Layered and swirled cakes have roots in Eastern European tortes, while the use of yogurt in cake batters emerged as a healthful innovation in late 20th century European home baking. Cream cheese fillings gained traction through American cheesecake traditions. Combining these techniques and flavors has created viral sensations on social media as bakers share striking cross‑sections showcasing creamy spirals within light sponges.

Reasons why you’ll love the recipe
You’ll appreciate the balance of flavors—bright lemon tang, creamy cheese sweetness, and a soft yet structured crumb. The visual appeal of the spiral swirl creates an impressive presentation with minimal effort. This cake is forgiving: room‑temperature ingredients, straightforward steps, and adaptable timing make it accessible to bakers of all levels.

Health benefits
Greek yogurt adds protein and probiotics, while lemon zest provides vitamin C and antioxidants. Full‑fat cream cheese contributes calcium and healthy fats, and minimal oil is used for moisture without greasiness. The moderate sugar content and light crumb offer a treat that feels indulgent yet balanced.

Serving suggestions
Serve with fresh berries such as raspberries or blueberries to complement the citrus notes. A dollop of lightly sweetened whipped cream or a scoop of vanilla ice cream transforms it into an elegant dessert. For brunch, pair with a citrus salad or fruit compote and tea or coffee.

Common mistakes to avoid
Overmixing the batter can develop gluten and yield a tough cake—fold gently until combined. Ensure the eggs and yogurt are at room temperature to prevent batter curdling. Sifting dry ingredients and using a light touch when folding maintains the airy texture. Check the cake at the 40 minute mark to avoid over‑baking which can dry out the crumb.

Pairing recommendations
A sparkling Moscato or Prosecco highlights the lemon brightness. For a non‑alcoholic option, a chilled herbal tea such as chamomile or lemon balm complements the citrus. A fresh berry‑infused water also pairs well.

The Ultimate Health Blend: Honey, Cinnamon, Turmeric, Apple Cider Vinegar, and Chia Seeds
The Ultimate Health Blend: Honey, Cinnamon, Turmeric, Apple Cider Vinegar, and Chia Seeds
Cooking tips
Use a microplane to zest the lemon finely, avoiding the bitter pith. If swirl piping seems daunting, spoon dollops of cream cheese filling into concentric rings and swirl gently with a skewer. Let the cake cool fully before dusting to prevent sugar dissolution.

Variations to try
Swap lemon zest for orange or lime for a different citrus profile. Incorporate fresh berries into the batter for added color and flavor. Add a tablespoon of poppy seeds for texture. For a chocolate twist, swirl melted chocolate into the batter.

Similar recipes to try
Lemon Blueberry Yogurt Cake Cream Cheese Stuffed Coffee Cake Citrus Almond Bundt Cake Marble Pound Cake Cranberry Orange Loaf

Ingredient spotlight
Cornstarch in the cream cheese filling stabilizes the mixture and prevents weeping, ensuring that the swirls hold their shape and bake into creamy ribbons rather than melting into the sponge.

Conclusion
This Lemon Yogurt Cream Cheese Cake delivers an elegant, flavor‑packed dessert that balances tangy citrus, creamy cheese, and tender crumb in each slice. Its impressive swirl pattern makes it a standout showpiece, while the straightforward method and pantry‑friendly ingredients make it a reliable choice for any home baker seeking to elevate their dessert repertoire.

Harvest Oat and Fruit Jam Bars marry the rustic heartiness of oats with nature’s sweetest offerings. The base, crafted from rolled oats, oat flour, and coconut shavings, is spiced with vanilla, cinnamon, and cardamom for warmth. Eggs and pumpkin purée bind the mixture into a pliable dough that’s pressed two-thirds into the pan. The filling features mashed banana, diced apples and pear, golden raisins, tart cranberries, and chia seeds for texture and nutrition, alongside finely chopped walnuts for crunch. A generous brush of sea buckthorn jam sweetens and brightens the middle. The remaining oat dough is crumbled or pressed atop, then sprinkled with cane sugar for a glistening, crisp top. Baked at 180 °C until golden, these bars boast a tender, cake-like crumb on the bottom, a gooey fruit pocket, and a crunchy topping. Fresh citrus—lemon or grapefruit—and a cup of black tea infused with sea buckthorn complete this harvest-inspired treat, capturing the season’s bounty in every bite.

Preparation, Cook, and Total Times
Prep Time: 30 minutes
Cook Time: 45 minutes
Cooling & Finishing: 15 minutes
Total Time: 1 hour 30 minutes

YIELD & CUISINE
Yield: 16 medium bars
Cuisine: Modern European–inspired bake

A Full List of Ingredients
– 100 g rolled oats
– 50 g oat flour (or ground oats)
– 30 g unsweetened coconut shavings
– 1 tsp vanilla extract
– 1 tsp ground cinnamon
– ½ tsp ground cardamom
– 1 tsp baking powder
– 1 medium ripe banana, mashed (~120 g)
– 100 g pumpkin purée (canned or homemade)
– 50 g golden raisins
– 50 g dried cranberries
– 20 g chia seeds
– 2 large eggs, beaten
– 1 tsp lemon zest (zest of ½ lemon)
– 2 Tbsp cane sugar (for topping)
– 2 Tbsp sea buckthorn jam
– 2 Tbsp melted butter or neutral oil (for greasing)
– 1 Tbsp cane sugar (for dough, optional)

Fruit Layer Add-ins:
– 2 apples (about 250 g), peeled, cored, and finely diced
– 1 pear (about 200 g), peeled and finely diced
– 50 g chopped walnuts

Optional Citrus and Tea Serve:
– 1 grapefruit, segmented or juiced
– 1 tsp black tea leaves + sea buckthorn syrup or berries

Step-by-Step Cooking Directions
Preheat your oven to 180 °C (350 °F). Line a 20×20 cm square baking pan with parchment paper, leaving a 5 cm overhang on two sides for easy removal.

In a large mixing bowl, combine 100 g rolled oats, 50 g oat flour, 30 g coconut shavings, baking powder, 1 tsp cinnamon, ½ tsp cardamom, and a pinch of salt. Stir in 1 Tbsp cane sugar if using.

In a separate bowl, whisk 2 eggs with vanilla extract and lemon zest. Add mashed banana and pumpkin purée; whisk until smooth.

Pour the wet mixture into the dry ingredients, stirring gently until a sticky dough forms. Fold in 20 g chia seeds.

Reserve one-third of this dough, then press the remaining two-thirds evenly into the bottom of the prepared pan, creating a uniform base.

In a medium bowl, toss diced apples, pear, 50 g raisins, 50 g cranberries, and 50 g chopped walnuts. Evenly sprinkle this fruit-nut mixture over the pressed crust.

Warm 2 Tbsp sea buckthorn jam with a teaspoon of water until fluid (microwave 15 seconds or stovetop), then brush or dollop over the fruit layer.

Crumble the reserved one-third dough over the top, distributing bits evenly to cover most fruit.

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The Quick At-Home Teeth Whitening Secret
Lightly sprinkle 2 Tbsp cane sugar across the top for a sparkling finish.

Bake on the center rack for 45 minutes, rotating halfway, until the top is golden brown and the center is set.

Remove from oven and allow to cool in pan 15 minutes. Using parchment overhang, lift the bars onto a cutting board and cool completely before slicing into 16 bars.

For serving, segment or juice a grapefruit and brew black tea with a teaspoon of sea buckthorn syrup or a handful of berries for a matching beverage.

Nutritional Information
Per bar (1/16): Calories 180 kcal; Protein 4 g; Carbs 28 g; Fat 6 g; Fiber 4 g; Sugar 15 g; Sodium 90 mg.

The Origins and Popularity of the Recipe
Baked fruit and oat bars have roots in European tea-time traditions, adapted by home bakers seeking healthier sweets. Pumpkin purée and bananas add natural moisture and sweetness, reflecting North American autumnal flavors, while sea buckthorn—used in Northern European and Baltic cuisines—provides a unique tartness. The blend of oatmeal and fruit appeals to modern health-conscious eaters and spreads rapidly on social media for its photogenic layers and ease of customization.

Reasons Why You’ll Love the Recipe
• Natural sweetness from banana, pumpkin, and jam minimizes refined sugar.
• Texture contrast: chewy oats, tender fruit, crunchy nuts.
• One-bowl ease: minimal dishes, straightforward assembly.
• Make-ahead: bars keep 5 days refrigerated or 2 months frozen.
• Kid-friendly: colorful fruit and jam pocket draws young eaters.

Health Benefits
Oats deliver soluble fiber (beta-glucan) for heart health and satiety. Pumpkin and banana contribute vitamins A and C, plus potassium. Chia seeds add omega-3 and fiber. Nuts boost protein and healthy fats, while modest sugar keeps sweetness balanced.

Serving Suggestions
Enjoy bars for breakfast with Greek yogurt and fresh berries. Serve as an afternoon snack with tea (black, green, or herbal). Pair with mild cheese and nuts on a grazing board. For dessert, warm bars briefly and top with vanilla ice cream or whipped cream.

Common Mistakes to Avoid
– Skipping moisture removal: Failing to salt/drain zucchini (if added) or over-ripe banana can yield soggy bars.
– Uneven layers: Press crust firmly and distribute filling evenly.
– Underbaking: Check center is set; bars firm up as they cool.
– Overfilling pan: Leave slight gap to prevent spillage.

Pairing Recommendations
– Wine: Off-dry Riesling or Moscato complements sweet-tart jam.
– Beer: Belgian wheat ale or light lager.
– Non-alcoholic: Sparkling water with citrus slices or iced sea buckthorn tea.

Cooking Tips
– Use ripe bananas for maximum sweetness and moisture.
– Chill bars 30 minutes in fridge before slicing for cleaner cuts.
– Line pan with parchment for easy removal and tidy edges.
– Rotate pan halfway for even browning.

Variations to Try
– Substitute apples/pear with diced peaches or plums in summer.
– Swap sea buckthorn jam with raspberry or apricot preserves.
– Add chopped dark chocolate to filling for indulgence.
– Stir in ground flaxseed or hemp hearts for extra nutrition.
– Use almond flour or gluten-free oats for GF version.

Similar Recipes to Try
– Blueberry Oat Breakfast Bars
– Apple-Cranberry Crumble Bars
– Banana-Coconut Loaf Cake
– Pumpkin-Spice Muffins
– Cherry-Almond Granola Bars

The Ultimate Health Blend: Honey, Cinnamon, Turmeric, Apple Cider Vinegar, and Chia Seeds
The Ultimate Health Blend: Honey, Cinnamon, Turmeric, Apple Cider Vinegar, and Chia Seeds
Ingredient Spotlight
Sea Buckthorn: A tart, vitamin C–rich berry native to Europe and Asia. Its vibrant orange jam cuts through sweetness, adding a unique, tangy note that brightens each bite.

Conclusion
Harvest Oat and Fruit Jam Bars celebrate seasonal produce and pantry staples in a nourishing, portable form. From brunch tables to lunchboxes, they bring bright fruit flavors, cozy spices, and wholesome grains to every occasion. Try this adaptable recipe for a crowd-pleasing treat that’s as nutritious as it is delicious—then experiment with your own fruit and nut combinations!

10 Comprehensive FAQ Section
Can I use quick oats instead of rolled? Yes—texture will be slightly finer.

How do I make vegan bars? Replace eggs with flax “eggs” (1 Tbsp flax + 3 Tbsp water each) and use vegan jam.

My bars are too dry—what happened? Likely under-ripe banana or insufficient purée; add extra pumpkin or a splash of milk.

How do I store bars? Refrigerate in airtight container up to 5 days; freeze up to 2 months.

Can I press top dough instead of crumbling? Yes—for a solid top crust, press gently before baking.

Why did my jam bubble over? Use no more than 2 Tbsp; ensure filling layer isn’t too thick.

How to get clean slices? Chill bars fully, use sharp knife warmed under hot water, wipe between cuts.

Can I add spices? Nutmeg, ginger, or allspice work well for autumnal flair.

Are bars freezer-safe? Yes—wrap tightly in plastic and foil. Thaw overnight.

Can I halve recipe? Use 20×20 cm pan or halve ingredients and use 20×10 cm pan; reduce bake time by 5 minutes.
Enjoy these vibrant harvest bars as a nourishing snack or a special breakfast treat—your feedback in the comments is always welcome!

Soft Milk Bread Loaf

Soft Milk Bread Loaf
This Soft Milk Bread Loaf is the perfect combination of fluffy texture, mild sweetness, and a rich, buttery flavor. Made with simple ingredients, this bread is ideal for breakfast, sandwiches, or as a snack with your favorite spread. The addition of milk powder gives the bread a creamy and soft crumb that’s absolutely irresistible.

Preparation Time:

Prep Time: 20 minutes
Rest Time: 1 hour 15 minutes
Cook Time: 25 minutes
Total Time: 2 hours
Ingredients:

150 ml (⅔ cup) warm milk
6 g (2 tsp) yeast
250 g (2 cups) wheat flour
50 g (¼ cup) powdered sugar
¼ tsp salt
10 g (1 tbsp) milk powder
15 g (1 tbsp) unsalted butter
1 egg yolk (for brushing)
1 tsp sesame seeds (optional, for topping)
Directions:
Prepare the Dough:

Pour 150 ml warm milk into a large bowl and sprinkle in the yeast. Let the mixture sit for 5 minutes to activate the yeast.
Add the flour, powdered sugar, salt, and milk powder to the bowl. Mix well until combined and a sticky dough begins to form.
Knead the dough by hand or with a mixer until it becomes smooth and elastic (about 8-10 minutes).
Incorporate the Butter:

Add the butter to the dough and continue kneading until it is fully absorbed and the dough is soft and shiny.
First Rise:

Cover the dough with a clean kitchen towel or plastic wrap and let it rise in a warm place for 1 hour, or until it doubles in size.
Shape the Bread:

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Soaked My Feet in Apple Cider Vinegar and 15 Minutes Later I Was Shocked at What Happened! (Did You Know That?)
Punch down the dough to release air and divide it into 4 equal parts. Shape each piece into a loaf or desired shape as per your preference.
Place the shaped dough onto a greased or parchment-lined baking tray or loaf pan.
Second Rise:

Let the shaped dough rest for 15 minutes to rise slightly.
Prepare for Baking:

Preheat the oven to 170°C (340°F).
Brush the dough evenly with the egg yolk and sprinkle sesame seeds on top for a decorative finish.
Bake:

Bake the bread for 25 minutes, or until golden brown and fully cooked.
Remove from the oven and let it cool slightly before serving.
5 Serving Suggestions:

Serve warm with butter and jam for breakfast.
Pair with a hot cup of coffee or tea.
Use as a base for sandwiches or sliders.
Enjoy with soups or stews for a comforting meal.
Toast slices and drizzle with honey for a sweet treat.
Cooking Tips:

Ensure the milk is warm, not hot, to properly activate the yeast.
Knead the dough thoroughly for a soft and fluffy texture.
Use a kitchen scale for precise measurements for the best results.
For a richer flavor, substitute some milk with cream.
Store the bread in an airtight container to keep it soft for longer.
Nutritional Benefits:

Milk provides calcium and protein for bone and muscle health.
Butter adds a source of healthy fats in moderation.
A homemade bread option with no preservatives or artificial additives.
Dietary Information:

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Natural Remedy with Cloves & Garlic for Leg Pain
Contains gluten, dairy, and egg.
Not suitable for vegan or gluten-free diets.
Nutritional Facts (per serving, approximate):

Calories: 180
Protein: 4 g
Carbs: 30 g
Fat: 5 g
Fiber: 1 g
Sodium: 70 mg
Storage:

Store bread in an airtight container at room temperature for up to 3 days.
To extend freshness, refrigerate for up to 1 week or freeze for up to 1 month. Reheat before serving for a fresh-from-the-oven feel.
Why You’ll Love This Recipe:

Simple ingredients come together to create soft, pillowy bread.
Versatile and perfect for both sweet and savory uses.
Fun and rewarding to bake at home.
The addition of milk powder enhances the creamy flavor and tender crumb.
Conclusion:
Soft Milk Bread Loaf is a classic recipe that’s easy to make and yields irresistibly soft and fluffy bread. Whether you enjoy it fresh out of the oven, as part of a sandwich, or toasted with butter, this bread will quickly become a staple in your kitchen. Try it today and elevate your baking skills with this delicious homemade loaf!

10 Frequently Asked Questions with Answers:

Can I use instant yeast instead of active dry yeast?
Yes, instant yeast works well. Add it directly to the dry ingredients.
Can I substitute milk powder?
Yes, you can omit it or replace it with an equal amount of milk for added creaminess.
How do I know when the dough is fully kneaded?
The dough should be smooth, elastic, and slightly sticky but not overly wet.
Can I use whole wheat flour instead?
Yes, but replace only up to half of the wheat flour to maintain softness.
What if my dough doesn’t rise?
Ensure the yeast is fresh, the milk is warm (not hot), and the dough is placed in a warm environment.
Can I make this recipe dairy-free?
Use plant-based milk and butter for a dairy-free version.
Can I add fillings like chocolate or raisins?
Absolutely! Fold in your desired fillings during shaping.
What if I don’t have powdered sugar?
Use regular granulated sugar or blend granulated sugar to make powdered sugar.
Can I double the recipe?
Yes, the recipe can be doubled for larger batches.
How do I get an extra glossy finish?
Add a splash of milk to the egg yolk before brushing it on the bread.

Tastier than Snickers: Sugar-Free, Healthy Dessert in 10 Minutes!

Ingredients:

• 170 g (6 oz) pitted dates
• 2 tbsp (30 g) peanut butter
• A pinch of salt
• ~100 g (1 cup) oat flour (you can grind oats to make your own)
• 60 g (2.1 oz) peanuts (fried and salted are great)
• 100 g (3.5 oz) dark chocolate

Instructions:

1. Prepare the Dates:

• Soak 170 g of pitted dates in hot water for 2-4 minutes to soften them.
• After soaking, drain the water and place the softened dates in a blender or food processor.

2. Make the Date-Peanut Butter Mix:

• Add 2 tbsp of peanut butter and a pinch of salt to the dates.
• Blend well until the mixture becomes smooth and creamy, forming a sticky paste.
• Divide the mixture into two portions: 60% will remain in the blender, and 40% will be transferred to a bowl for later use.

3. Add Oat Flour:

• To the larger portion of the date-peanut butter mixture (left in the blender), gradually add 100 g of oat flour.
• Blend until the mixture thickens and forms a dense, dough-like consistency.

4. Layer the Date Mixture:

• Take the smaller portion of the date mixture and press it into the bottom of a mold or tray to form a flat, even layer.
• Spread the oat flour-date mixture on top to create a second layer, pressing it down evenly.