Gingerbread Bites

I am committed to health now after being sick these past couple of days. Today I am feeling a lot better, but I am still loading up on the nutrients in order to get rid of this cold as quick as possible and show it who’s boss!

I have been eating a heap of ginger, because apparently that is good if you have a cold? All I know is that I love the flavour and it is so versatile I can have it in almost anything: drinks, smoothies, granola and flapjack!

Trying to get my dose of ginger in for today I came up with these flapjacks. They are so so moorish and I ate half the batch the moment they came out the oven (the other half won’t last long either). Usually I am a chocolate fan but these ginger bites seemed to hit the spot today.


  • 125g pecans
  • 200g pitted dates
  • knob fresh ginger
  • 100g oats
  • 2 tbsp pumpkin seeds
  • 1 tsp turmeric
  • splash oat milk


Blitz the pecans in a food processor. Then add the dates and blitz these until the mixture is an even texture. It should look a little like this.


Next add the fresh ginger to the food processor. So the amount of ginger is really up to you. I used a lot because I loved the flavour, but you can use less then taste and add more if you want to be on the safe side. Just peel the ginger first and then you can add it to the food processor to be mixed evenly into the mixture.

In a large bowl add the date mix, and to this add the oats, pumpkin seeds, turmeric and a splash of oat milk to hold it all together. Mix well and then spread out on a baking tray and put into the oven at 180degrees for 10 minutes or until baked.

Leave to cool when they come out (or if you are like me eat half of it before its cooled) and then enjoy!



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  1. These look amazing. Do you have any suggestions for a substitute for pecans though. I don’t have a full blown nut allergy, but I do a Linda Blair/Exorcist impression if I eat pecans. (other nuts are fine, I don’t know what the issue is with pecans)

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