At this time of year it’s good to have a little bit of a kick in your food to help warm you up from the inside out, and these zesty squares have got it just right. The lime and coconut take you back to days of sunshine and tropical beaches before the ginger smacks you around the chops and reminds you that it’s raining….AGAIN!
What’s In It?
- 400g Porridge Oats
- 200ml Coconut Oil
- 200ml Maple Syrup
- 100g Desiccated Coconut (plus extra to sprinkle)
- 2 balls chopped Stem Ginger
- 1 tsp Ginger
- Zest of 1 Lime
How Do I Make It?
Melt the coconut oil in a saucepan and stir in the maple syrup, stem ginger, lime zest and ginger powder. Remove from the heat and mix in the porridge oats and coconut until well combined.
Spoon into the squares of an individual brownie tin. The mixture is quite crumbly so make sure you pack it right on in there and flatten down with a palette knife. Sprinkle with desiccated coconut and bake in a moderate oven for 20 minutes.
Let them cool in the tin for 15 minutes and then carefully remove and allow to cool completely on a rack.
TOP TIP – You could also top with more lime zest and stem ginger, or how about making a lime and ginger syrup to drizzle over the top.
Have you got a healthy flapjack recipe that you would like to feature in #FlapjackFriday?
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