I was very happy with these bars which are crunchy and also hip-enlargingly good (based on solid personal evidence). The ingredients are absolutely interchangeable, but I would highly recommend keeping both forms of ginger as they give the bars a kick that (slightly) offsets the incredible sweetness. These are great eaten as is or crumbled over sweets or porridge/oatmeal.
350g oats (GF if required)
1tsp ground ginger
½ tsp baking powder
45g Uncrystallised ginger (crystallised is fine, but sweeter!)
185g macadamias (salted is fine)
100g white chocolate
150g pure butter, chopped
80g Soft brown sugar
85g Honey
1. Preheat oven to 180°C/350°F
2. Combine oats, ground ginger and baking powder in a very large bowl
3. Chop the uncrystallised ginger, macadamias and white chocolate into small pieces and add to the bowl. Combine well
4. Place butter, sugar and honey in a small saucepan and heat gently, stirring until melted
5. Pour over oat mixture and combine well
6. Line a 20x30cm tray with baking paper (or sustainable alternative!) and tip in the mix, pressing down well
7. Bake for 20-30 minutes or until golden
8. Remove from oven and leave to cool in tray (it will still be soft)
9. Once cold, cut into pieces (a serrated knife is best)
10. Store in an airtight container or freeze with small pieces of baking paper between the bars
Enjoy! (in moderation) ❤️
3. Chop the uncrystallised ginger, macadamias and white chocolate into small pieces and add to the bowl. Combine well
4. Place butter, sugar and honey in a small saucepan and heat gently, stirring until melted
5. Pour over oat mixture and combine well
6. Line a 20x30cm tray with baking paper (or sustainable alternative!) and tip in the mix, pressing down well
7. Bake for 20-30 minutes or until golden
8. Remove from oven and leave to cool in tray (it will still be soft)
9. Once cold, cut into pieces (a serrated knife is best)
10. Store in an airtight container or freeze with small pieces of baking paper between the bars
Enjoy! (in moderation) ❤️
Ingredient information (based on advice by SIGHI)
- Ginger is rated 1 - small amounts are well tolerated by most. Be sure to check that your ginger is sulphite free
- The cocoa butter in white chocolate is rated 0 (mostly well tolerated) - I do well with Milky Bar brand
- Honey is rated 0 but contains benzoic acid and so is not tolerated by some people
- All other ingredients are rated 0 without caveats
0 - Well tolerated, no symptoms expected at usual intake
1 - Minor symptoms, occasional consumption of small quantities is often tolerated
2 - Incompatible, significant symptoms at usual intake
3 - Very poorly tolerated, severe symptoms
Hot tips!
🔥 Spray the tin with a little oil so that the paper sticks to the sides
🔥 Make your own gluten free baking powder with a 2:1 mix of cream of tartar and bicarbonate/baking soda
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