22 April 2015

Strawberry & Crystallized Ginger Flapjacks

Yield: 10 bars
Prep: 5 mins Cooking: 20 mins
Strawberry & Crystallized Ginger Flapjack Bars
I'm back at uni now for the last term of my first year and I can't believe its almost over; that means my final few assignments and lots of revision. Luckily the weather is absolutely perfect at the moment so for the past few days I've been sitting outside working and it's amazing how productive you can be when sitting in the sunshine listening to music. This weather has put me in the best mood and I feel so happy and content right now, which is a great place to be considering I have so much work to do! 
Ingredients for Strawberry & Crystallized Ginger Flapjack Bars
Over the Easter break I found an old juicer in our garage that is much smaller than the one my mum has meaning it's perfect for uni, it's not the most efficient juicer ever but it does the trick and still produces smooth refreshing juice. This next recipe uses the pulp from strawberry juice - I used the pulp for Strawberry Coco Cosmopolitans.
However, as the pulp was a closer consistency to strawberry puree you could blend up whole strawberries and use these instead, making cocktails too is way more fun though! These flapjack bars are bursting with flavour and the crystallized ginger perfectly compliments the strawberry flavour, whilst the pulp keeps them moist and chewy - these bars are sweet, fruity and a perfect snack, filled with the goodness of protein and fibre to help keep you full and energized. With the beautiful weather it feels like summer and these are summer in the form of a flapjack - my mouth is watering just thinking about them!
Strawberry & Crystallized Ginger Flapjack Bars

You'll need:

  • Saucepan
  • Spatula
  • Baking tray
  • Grease-proof paper
  • Cooling rack


  • 1.5 cups oats
  • 2/3 cup strawberry pulp (15 juiced strawberries)
  • 1/3 cup unrefined muscavado sugar
  • 1/3 cup sunflower spread/ coconut oil
  • 1/4 cup crystallized ginger
  • 1/4 cup ground almonds


  1. Pre-heat the oven to 200C and line a baking tray with grease-proof paper.
  2. Add the pulp, sunflower spread and sugar to a saucepan, gently heat until the spread is fully melted, then stir in the ginger, ground almonds and oats - the amount of oats may vary slightly depending on how wet the strawberry pulp is. 
  3. Spread out on the baking tray and bake for 20 minutes, cool on a wire rack before cutting and enjoy! Cassidy xx
Strawberry & Crystallized Ginger Flapjack Bars