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Parsnip & ginger bars

Parsnip & ginger bars


The natural sweetness of the parsnips complements the oaty flavour in this easy flapjack recipe.

  • Feeds 24 Feeds 24
  • Ready in 45 minutes

Each serving contains

  • Energy
    399kj 96kcal
  • Fat
    Med 9%
  • Saturates
    High 20%
  • Sugar
    Med 5%
  • Salt
    Low 0%

% of adult’s reference intake | Carbohydrates per serving : 9g


  • 150g Co-op soft pitted prunes, chopped
  • 100g Co-op unsalted butter
  • 2 parsnips, grated
  • 1 small apple (we used Royal Gala), grated
  • 150g Co-op porridge oats
  • 75g Co-op desiccated coconut
  • 3 pieces stem ginger in syrup, drained and chopped


  1. Preheat the oven to 180°C/fan 160°C/Gas 4
  2. Line a 20cm x 30cm tin with greaseproof paper
  3. Blitz the prunes with 4 tbsp water to a rough purée using a food processor
  4. Melt the butter gently in a saucepan, then stir in the prunes, along with the rest of the ingredients
  5. Combine everything thoroughly, then press the mixture into the prepared tin
  6. Bake for 30 mins, until golden and firm
  7. Cut into 24 slices as soon as it’s out of the oven, then leave to cool before serving