Makes 12-15 bars
One box Simple Mills Pancake & Waffle Mix (reserving 3 tablespoons of mix for the filling)
1/2 cup (120ml) melted ghee
1/3 cup (2 ounces) crystallized ginger, finely chopped
¼ cup (25g) coconut sugar
1/2 tsp. ground ginger
Zest of ½ lemon (zest the entire lemon – use half in the crust and reserve half for the filling)
Preheat oven to 350F / 180C (160C Fan) Mix all crust ingredients in a 7 x 9 glass baking pan and press firmly into pan with the back of a spoon. Bake for 15 minutes. Remove from oven and set aside.
3 TBSP Simple Mills Pancake & Waffle Mix
1/3 cup (115g) honey
1 whole lemon, juiced
Zest of ½ lemon (reserved from zest for crust)
While the crust is baking, whisk all filling ingredients together until well blended, and pour over the baked crust. Place in the oven and bake for 20 minutes. Remove from oven. Cool. Refrigerate for several hours before cutting into bars and serving.