My husband it a huge ginger fan. When I make my Gingernut Biscuits/Cookies my husband always requests I added more ginger. He thinks I should mix in grated fresh ginger as well as ground dried ginger (and stem/crystallised ginger! – Ed). I have tried this and I can honestly say it wasn’t good. The grated ginger stayed together as one big clump.
So when making these ginger flapjacks I decided to try my own crystallized ginger. When we first tried these ginger flapjacks, the ginger taste wasn’t that obvious. Once we had left them for a few days, the spicy taste was definitely there. So depending on your ginger tastes I suggest you decide how long to leave them before you tuck in. Although it seems like we left these for a few days, there were only two left when the flapjack was spicier. Trust me, they probably won’t last long in your house either!
Do you love ginger and what’s your favourite ginger dish? Let me know in the comments below and please don’t forget to like and follow me.
- Sharp knife
- Chopping board
- Stirring spoon
- Mixing bowl
- Baking tray
- Grease proof paper
Ingredients for the crystallized ginger
- Root ginger x 3 inches
- Honey or maple syrup x 6 – 8 tbsp
- Boiled water x 4 tbsp
Method for the crystallized ginger
- Remove the skin from the ginger with the vegetable peeler.
- Cut into small pieces and put them into the saucepan
- Add in the honey or maple syrup.
- Pour over the boiled water and also pour onto the spoon to remove any excess honey or maple syrup.
- Stir all of these ingredients together.
- Put the pan on a high heat and bring to the boil.
- Reduce the heat and leave until the ginger becomes soft and sticky.
- It should take around 10 minutes.
- Stir the ingredients occasionally.
- Once the ginger is soft, set it aside.
Ingredients for the flapjack
- Gluten free oats x 300g
- Ground flax seed x 50g
- Pumpkin seeds x 50g
- Chia seeds x 50g
- Ground ginger x 1 tbsp
- Ground cinnamon x 1 tsp
- Baking powder x 1 tsp
- Coconut or brown sugar x 100g
- Crystallized ginger x all of it
- Vegan butter, unsalted butter or ghee x 150g
- Maple syrup x 100mls
Method for the flapjack
- Preheat the oven to 180°C or gas mark 4.
- Line the baking tray with the grease proof paper.
- Now weigh and measure all the ingredients.
- In the mixing bowl add the oats, ground flax seed, pumpkin seeds, chia seeds, ground ginger, ground cinnamon, baking powder and coconut sugar.
- Stir all these ingredients together until they are well mixed.
- In the saucepan add the ghee or coconut oil, coconut or brown sugar, and maple syrup
- Put on the saucepan on a low heat and stir until the ghee or coconut oil has melted.
- Next pour the saucepan ingredients onto the oats and other ingredients.
- Mix together until all the ingredients are covered in the saucepan mixture.
- Pour the mixture into the pre-lined baking tray and put in the oven for 25 – 30 mins or until golden brown.
- Then remove and leave to cool completely.
- Cut into squares, serve and enjoy.
Ginger Flapjacks were a big hit with my husband. He really enjoyed them and we felt if you can leave these for a few days the spicy ginger will be more prevalent. Although, these are delicious and I doubt many will be able to wait a few days to eat them. However you decide to eat this sweet treat, as always, please enjoy. Thank you xxx