Low Sodium Ginger Slice
Delightfully aromatic and irresistibly wholesome, this Low Sodium Ginger Slice is the perfect treat for those looking to indulge without compromising on health. Crafted with the warming spice of both ground and freshly grated ginger, this recipe offers a bold flavor profile paired with nutty whole wheat flour, rolled oats, and unsweetened desiccated coconut for a satisfying texture. Sweetened naturally with golden syrup and brown sugar, it omits excess salt while retaining a rich, balanced taste. Quick to prepare in just 15 minutes, these delectable bars bake to perfection in under half an hour, making them ideal as a snack or dessert. With the comforting warmth of ginger and the chewy, golden base, this heart-healthy twist on a classic slice is sure to impress. Perfect for meal prep or sharing, the recipe yields 12 servings and stays fresh for up to five days in an airtight container. Keywords: low sodium recipe, healthy ginger slice, easy baking, low salt snack, wholesome treats.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 100 grams unsalted butter
- 2 tablespoons golden syrup
- 0.5 cup brown sugar
- 2 teaspoons ground ginger
- 1 cup whole wheat flour
- 1 teaspoon baking powder
- 0.5 cup unsweetened desiccated coconut
- 0.5 cup rolled oats
- 2 tablespoons unsweetened almond milk
- 2 tablespoons grated fresh ginger
Instructions
Preheat your oven to 180°C (356°F). Line an 8x8 inch (20x20 cm) square baking pan with parchment paper, allowing the paper to hang over the edges for easy removal later.
In a small saucepan over low heat, melt the unsalted butter along with the golden syrup and brown sugar until smooth and combined. Stir occasionally to prevent sticking.
Remove the saucepan from heat and stir in the ground ginger and grated fresh ginger until well incorporated.
In a large mixing bowl, combine the whole wheat flour, baking powder, desiccated coconut, and rolled oats.
Pour the warm butter mixture into the dry ingredients and mix until well combined. Add the unsweetened almond milk and stir until the mixture forms a cohesive dough.
Press the dough evenly into the prepared baking pan, smoothing the top with a spatula or the back of a spoon.
Bake in the preheated oven for 20-25 minutes, or until the edges are lightly golden and firm to the touch.
Allow the ginger slice to cool completely in the pan on a wire rack. Once cooled, use the parchment paper to lift the slice out of the pan and onto a cutting surface.
Cut into 12 equal squares to serve. Store any leftovers in an airtight container at room temperature for up to 5 days.
Nutrition Facts
Calories |
1985 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 117.3 g | 150% | |
| Saturated Fat | 73.7 g | 368% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 221 mg | 74% | |
| Sodium | 555 mg | 24% | |
| Total Carbohydrate | 236.1 g | 86% | |
| Dietary Fiber | 25.7 g | 92% | |
| Total Sugars | 107.9 g | ||
| Protein | 26.7 g | 53% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 214 mg | 16% | |
| Iron | 8.6 mg | 48% | |
| Potassium | 1064 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
