RECIPES BY Rhiannon Lambert

Chocolate Ginger Flapjacks

  • 45 minutes
  • 12
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Re-Nourish: A Simple Way to Eat Well

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Essential Ingredients

150g butter
150g light brown soft sugar
4 tbsp golden syrup
2 balls of stem ginger from a jar, finely chopped
300g oats
75g fresh raspberries
To decorate: 150g melted dark chocolate, 1 ball of stem ginger, finely chopped


  1. Preheat the oven to 170°c (fan)/190°c/gas 5 and line a square baking tin with parchment paper.
  2. Gently melt the butter, sugar and golden syrup together in a large pan. Add the chopped stem ginger along with 1 tbsp of syrup from its jar, then mix in the oats until combined. Gently stir in the raspberries.
  3. Press the mixture into the lined baking tin, then bake for 25 minutes, or until golden. Remove from the oven and allow to cool completely in the tin. 
  4. Once cool, pour the melted chocolate over the top of the flapjack, still in its tin, into one thin even layer. Sprinkle over the stem ginger, then refrigerate until set. 
  5. Cut into 12 slices, then enjoy!
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Almond Butter Flapjacks

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Re-Nourish: A Simple Way to Eat Well