100g pitted dates, finely chopped
2 tsp bicarbonate of soda
½ cup boiling water
Cooking spray
½ cup Chelsea LoGiCane™ Low GI Cane Sugar
40g reduced-fat sunflower spread, melted
2 x 50g eggs
1 tsp vanilla essence
¼ cup oat bran
½ cup wholemeal self-raising flour

1. Put the dates and bicarbonate of soda in a medium heatproof bowl. Pour over the boiling water. Stir, then set aside for 15 mins.

2. Meanwhile, preheat oven to 170ºC (fan-forced). Spray an 18 x 28cm (base measurement) slab pan with cooking spray and line with baking paper, allowing the paper to overhang the sides.

3. Add the Chelsea LoGiCane™ Low GI Cane Sugar, spread, eggs and vanilla essence to the date mixture, and stir well. Add the oat bran and flour and stir until well combined. Pour the mixture into the lined pan. 

4. Bake for 15 mins or until a skewer inserted into the centre comes out clean. Set aside in the pan for 10 mins. Turn slice out onto a wire rack and remove the paper. The base of the slice now becomes the top.

5. Cut the slice into pieces and place in a container lined with baking paper, placing baking paper between layers of the slice.