Almond, Apricot and Ginger Bars

Almond, Apricot and Ginger Bars

There’s something beautifully ironic about writers block becoming the key topic I seem to be writing about on here. For the past 3 weeks my tongue’s been as tied as my headphones after a day of being in the bottom of my bag and there’s no sign of that changing. Maybe it’s because life has taken over a bit recently, but there are very few things I can think of to say about snack bars.  It actually feels pretty inane to talk about a recipe through a long, sensual description in order to encourage you guys to make it anyway. Of course I can see the general point of it all, but when ice caps are melting, plastic is flooding the ocean, and God knows what is going on in my brain right now I’m just going to leave it at the classic: these are pretty tasty and pretty easy to make – so I’d recommend making them!

(Also small side point: since leaving veganuary I’ve decided to return to the land of vegetarianism and refined sugar-free-ness. That’s one of the reasons I love these so much – if you make them without the icing they’re 100% refined sugar free, and so even though they’re really sweet (and probably aren’t that good for you) they make a great treat whilst on this diet!)


Serves 16

Time: 10 minutes, plus cooking time


  • 7 tbsp Unsalted butter
  • 155g Ground almonds
  • 200g Flaked almonds
  • 3 tsp Ground ginger
  • 130g Runny honey
  • 75g Dried apricots, roughly chopped
  • 1 Large egg
  • A large pinch of salt
  • 100g Icing sugar


  1. Pre-heat the oven to 180˚C. Line a 25cm square tin with butter and baking paper.
  2. Melt the butter in a small pan. Put the almonds into a bowl with the ginger, honey, chopped dried apricots and egg, and then pour in the butter.
  3. Mix until everything is combined and then pour into the tin and smooth over to make an even layer. Bake in the oven for 15-20 minutes until starting to go golden brown. Leave to cool whilst you make the icing.
  4. Put the icing sugar and ½ tsp water into a bowl and mix together to make a pourable icing. If you need more water add a little bit at a time until perfect.
  5. Drizzle the icing over the tray bake, slice into 16 squares and serve!

Thanks for reading!

Emma x

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