Ginger, Latin Zingiber officinale, is a perennial plant from the Zingiberaceae family, which is probably native to Southeast Asia. The pungent, aromatic rhizome of ginger has been used as a spice and medicinal plant in China and India for thousands of years. It first came to the Mediterranean region with traders in the first century AD, then fell into oblivion and was rediscovered in the Middle Ages. Ginger helps against nausea and promotes digestion. It can be enjoyed as a tea with honey, but also helps with colds and rheumatic diseases. This vegan ginger flapjack, with its fruity ginger note and good whole grain ingredients, is ideal as a snack during a break or on a hike.
250 grams of wholemeal spelt flour
250 grams of oatmeal
250 grams of raw cane sugar
2 teaspoons ginger, ground
1 teaspoon cream of tartar baking powder
200 grams of vegetable oil (e.g. Alba oil)
50 grams of ginger in syrup, drained and chopped
Baking tin 30 x 30 cm.
1. Mix all the ingredients together in a bowl.
2. Pour into the greased square (30x30 cm) baking tin and flatten with your hand.
3. Bake in the preheated oven at 180 °C for 25-30 minutes until golden.
4. Cut into 25 squares while still warm and allow it to cool completely.
5. Enjoy with a cup of tea or as a snack.
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