Sustaining nutty ginger slices recipe
These nutty ginger slices are perfect when you’re looking for a healthy flapjack recipe. Super easy to make, these slices are ideal for lunchboxes and picnics. They also make great snacks for sustenance on a long walk. The grated fresh ginger gives a warming kick to the sweet dates, raisins and honey.
Along with being utterly delicious, this healthy flapjack recipe couldn’t be simpler to make. All you need is to combine the mixture into a bowl before pressing into a baking tin.
Honey gives this bake a delicious pop of sweetness in place of refined sugar. Honey – specifically raw honey – is thought to have antioxidant properties, helping to mop up any damaging free radicals that are generated in our cells during metabolism. Antioxidant levels vary from honey to honey (depending on the bees’ floral source and location), but typically the darker the honey means a higher value of antioxidants.
Raw honey also contains trace elements of minerals that are important in keeping us well.
Serve our healthy flapjack recipe with a steaming mug of tea. Simply delicious!
Watch Liz make her healthy flapjack recipe
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- Eating local honey is thought to help hay fever sufferers thanks to its local pollen content
- Ginger is thought to have anti-inflammatory and pain-relieving properties, which could help soothe muscle ache and painful joints
- 50g hazelnuts, chopped
- 50g almonds, chopped
- 150g rolled oats
- 50g raisins or dried cranberries
- 2cm of fresh ginger, grated
- 1 tsp ground ginger
- 1 tsp cinnamon
- 70g coconut oil or grass-fed butter
- 5 dates (Medjool recommended), stone removed and roughly chopped
- 4 tbsp honey
- 30g pecans, whole
- Preheat oven to 190°C/375°F/ gas mark 5. Set aside a handful of chopped almonds and hazelnuts. In a large bowl combine the oats, remaining hazelnuts, almonds, raisins or dried cranberries, fresh ginger and dry spices. Using your hands, mix it all together until well combined.
- Gently heat up the coconut oil and pour it into the bowl of dry ingredients, followed by the dates and honey. Mix well.
- Line a 20x20cm baking tin with parchment paper, before scraping in the mixture – pressing it into the edges. Scatter with the pecans, reserved hazelnuts and almonds, then drizzle with a little honey.
- Bake for approx 30-40 minutes, until golden brown around the edges.
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