| 150g coconut oil or butter |
|
blitz in food processor until well-combined |
Grease and line a square 20cm baking tin. Spoon in, spreading to the sides. Dot with stem ginger and press in lightly. Bake in moderately hot oven 40-45 minutes or until slightly risen and golden brown |
Leave to cool in the tin for 10 minutes, then transfer to a wire rack. Cut into 16 squares and serve warm or cold. |
| 3 large eggs |
| 50g soft pitted dates |
| 4 teaspoons ground ginger |
| 1 teaspoon ground cardamom or cinnamon |
| 1 teaspoon ground nutmeg |
| 1 teaspoon vanilla extract |
| 250g parsnips |
peeled, coarsely grated |
|
add and blitz again on pulse, until the mixture comes together and forms a soft batter |
| 100mg wholemeal plain flour |
|
| 2 teaspoons baking powder |
|
| 30g stem ginger |
drain, cut into 16 chunks |