The yummiest, “healthy” (maybe not) flapjacky, oat and date ginger slice also Gluten Free :)

Oat and ginger slicesOver the last week I have baked Nigella’s new breakfast bars which I was going to post the recipe for. Then I stumbled across this recipe in the Peyton and Byrne British Baking book. I literally cannot stop eating them, although in about five minutes I will have to as I am on the last bit (don’t tell hubby!) 😦

I may still write up the Nigella one as it is definitely on the healthier side. This one gets it’s sweetness from lots of golden syrup but my goodness they are worth it.  The added extra nomminess, I think comes from the fresh ginger. I’ve not used fresh ginger before in anything other than curries and stir fries but after this I will definitely try it in some sweet bakes. It cuts through the sweetness and adds just the right amount of freshness and heat. I have a ginger cake recipe that I may try it in 🙂

Although the recipe calls for dates I would think most dried fruit would work well here. Think apricots with the ginger may be lovely. I may make that later on today!!

Photo’s are not great today as the camera appears to have run away so I was limited to my phone.


  • 180g unsalted butter plus a little extra for greasing your pan
  • 30g caster sugar
  • 6 tablespoons of golden syrup
  • 100g de-stoned dates (I had 125g left over which was fine, tis a very forgiving recipe) and chopped into small bits
  • 20g fresh ginger
  • 275g rolled oats
  • quarter teaspoon salt


  • Preheat your oven to 180 degrees C or gas mark 4.
  • Butter and line your tin. The recipe calls for a 20cm square. I used my brownie tin which is a 25cm oblong. Don’t overthink it, as long as your mixture is in a tin around that size then it should bake fine.
  • In a saucepan melt your sugar golden syrup and butter together over a low ish heat stirring with a wooden spoon constantly. Once melted pop to one side.
  • Put your oats and salt into a bowl and if you want to you could add some cinnamon and ground ginger too. I did because I can’t ever seem to follow a recipe to the letter. Mix.
  • Add your dates to the butter mixture and grate in the ginger too. Mix.
  • Combine wet and dry, easy peasy. I added a few more oats as the mixture was quite wet. I may have been a little heavy handed with the golden syrup.
  • Put your mixture into your prepared tray and using a spatula smooth over till it is even.
  • Bake for 30 minutes till golden.
  • Leave in the pan to cool completely before cutting up and serving. These apparently last for up to a week in an air tight tin but hubby took some to work and I ate the rest so all gone in less than a day!!

oat and ginger slice



Banana Chocolate Chip Muffins

I think of all the recipes I make, this one gets the most mileage. Originally from Nigella Express, these muffins work every time despite my best efforts in the past to muck it up. Made some a while back and forgot to put the sugar in, but they still looked like muffins and tasted ok. Not as good as usual but perfectly edible, plus the kids got a little less sugar, result!

Me being me, I have tweaked the recipe slightly, not too much but I do feel that the change makes all the difference to them. Buttermilk is my addition and quite frankly I wouldn’t attempt to make any cake without it these days. The buttermilk keeps things light and moist every time.

Right here is the recipe:


  • 3 very ripe bananas
  • 125ml vegetable oil
  • 2 eggs
  • 250g plain flour
  • 100g caster sugar
  • 1/2 teaspoon of bicarbonate of soda
  • 1 teaspoon baking powder
  • 100g pack of dark chocolate chips (Nigella’s recipe calls for 150g butterscotch morsels but my lot prefer dark chocolate)
  • a good dollop or two of buttermilk (around 100ml or so)


Firstly, get your oven on. Preheat to 200 degrees C/Gas mark 6.

Line your muffin tray with muffin cases.

In a bowl, mash your bananas and set them aside.

In another bowl, place all your dry ingredients and whisk together to combine.

In a jug, put your oil and eggs and whisk together.

Pour your oil and egg mixture into your dry ingredients and briefly mix to combine. Then add the bananas and again mix just long enough to combine. Over mix and you will end up with a cakey dense muffin.

Add your buttermilk, I add a generous dollop or two, probably around 80 to 100 mls to loosen the muffin mix.

Before buttermilk and after the buttermilk!

Finally add your chocolate chips, quick stir to combine and then place equal amounts into your paper cases and then place in your oven for around 20 minutes. They can take as little as 17 minutes to cook or up to around 23 minutes. You will be the best judge as you know your oven the best. As a general rule though if you have a fan oven I would start checking the oven from around 15 minutes, mine are always done at 17 minutes.

Once they are golden brown and firmish to touch, pull them out and leave to cool on a rack.

These muffins are yummy on the day they are cooked, and if my family are anything to go by they won’t hang around the house long. However these do keep really well and I often make a batch of these on a Sunday night for the brood to take to school for packed lunches as well as hubby to take to work for a mid morning snack. They easily keep for 4/5 days.