A November staple. Can start out a on the dry side but it improves as the days pass, getting moister, stickier and richer in flavour.
200ml rice syrup
60ml date syrup
250g self raising flour
1 tbsp ground ginger
4 tbsp non dairy milk
Heat the oven to 160C. Grease and line a 9inch square baking tin with parchment paper.
Melt the syrups and margarine in a pan, remove from the heat and allow to cool.
Mix together the oatmeal, flour and ginger. Pour in the syrup mixture and stir to combine.
Stir through the milk before pouring the mixture into the baking tin.
Bake for 35-45 minutes. Cool in the tin and then wrap in foil and parchment. Leave for up to 2 weeks before eating.