Friday, 18 November 2011

Gingerbread Oat Bars

I'm already feeling very festive and when that wintry feeling strikes, it has to be gingerbread in our house. These combine the rich flavours of gingerbread with the comforting stodge of a flapjack. Now,annoyingly at the moment I can't eat these particular goodies as I have just had a jaw op, but I did try microwaving one in milk and blending it for a porridge-like treat and it was very nice (for anyone else out there not chewing). Luckily, I found some willing volunteers who could chew and they gave these a big thumbs up.

200g rolled oats
50g all bran
1 tablespoon rapeseed oil
1 tablespoon milk
75 grams stoneless dates and figs (or just dates/figs if you prefer)
2 medium eggs
100g dark brown sugar
2 tsp ground ginger
1 tsp ground cinnamon
Pinch of nutmeg

Makes 12
Preheat the oven to 180c.

Put the dates and figs in a microwave proof bowl and pour over just enough boiling water to cover. Microwave for 1 minute. Drain and allow to cool.

Combined the oil, eggs and sugar in a blender or food processor. Add the cooled dates and figs. Whizz the whole lot together until smooth.

In a large bowl, mix the oats and all bran with the blended egg and sugar mixture. Sprinkle in the spices. Stir everything until all the oats are coated with the liquid.

Pour into a well greased baking tin or brownie pan. Spread out until about 1 1/2 inches thick. If the mix doesn't fill your pan, simply spread out to the desired thickness and then push the mixture into a straight edge.

Bake for 25 minutes. Cut into 12 pieces whilst still warm.

Arthritis diet notes:
A high fibre, energy-dense snack like this is great when you are on the go. The added spices give it warmth and have anti-inflammatory benefits. If you'd like to try these for breakfast, have them with a glass of milk to add protein and calcium for a well-balanced start to the day.

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