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What you’ll need


1 cup The Healthy Baker Plain Flour

baking soda

1 teaspoon baking powder

ginger paste

½ teaspoon ground ginger

desiccated coconut

1 cup desiccated coconut

rolled oats

1 cup rolled oats

brown sugar

1 cup brown sugar


150ml auzure Canola Oil


70g honey

For the icing

icing sugar

2 cups icing sugar

butter melted

120g butter melted


2 lemons (zest and juice)


Preheat oven to 180C. Lightly grease and line the base of a rectangular baking tray (24 x 18cm) with baking paper.


For the base, sift flour, baking powder and ginger together into a mixing bowl. Add the coconut, and oats.


Mix the brown sugar, oil and honey together in a small saucepan over medium low heat and cook, stirring all the time, until the mixture warms and thins out a little.


Mix this into the dry ingredients then press into the baking tray base, ensuring it is as level as possible across the base of the tray.


Bake for 25 minutes or until golden brown then set aside to cool.


For the icing, sift icing sugar into a mixing bowl then mix in the melted butter, lemon juice and zest until you have a lovely thick consistency


Spread over the cooled base mixture then leave it to set before slicing into squares.