375 ml rolled oats 1 1/2 cup
375 ml flour 1 1/2 cup
50 ml sugar 1/4 cup
15 mL baking powder 1 tbsp
2 ml salt 1/2 tsp
150 ml butter 2/3 cup
125 ml dates, chopped 1/2 cup
250 ml carrots, shredded 1 cup
175 ml milk 3/4 cup
1 egg, lightly beaten
1 egg yolk, beaten
Mix first 5 ingredients together in large bowl. With pastry blender, cut in butter until mixture resembles coarse crumbs. Stir in dates and shredded carrots.
In small bowl, beat together milk and whole egg. Add to dry ingredients all at once and stir with fork just until moistened.
Turn dough onto lightly floured surface and knead gently about 10 times. Place on ungreased baking sheet and pat into a circle 3/4 inch (2 cm) thick. Score into 8 wedges but do not separate. Brush with egg yolk. Bake at 425 F (220 C) 12 to 15 minutes or until golden brown.
Serves 4