by Weigh It Up


  • 1 cup sunflower seeds

  • 1 cup flaked almonds

  • ½ cup cranberries, roughly chopped

  • 2 tablespoons finely chopped Naked Buderim uncrystallised ginger*

  • ½ cup rolled oats

  • ¼ cup wholemeal spelt flour

  • ¼ teaspoon allspice

  • 1/8 teaspoon cardamom

  • ¾ cup Norbu

  • 1/3 cup honey

  • 100g dark cooking chocolate


  • 1.

    Preheat oven to 170°C and line a baking tray with baking paper.

  • 2.

    Combine seeds, almonds, cranberries, ginger, oats, flour and spices in a medium sized bowl.

  • 3.

    Heat Norbu and honey in a small saucepan and cook over low to medium heat for 5 minutes, then stir through dry ingredients until combined.

  • 4.

    Place heaped tablespoon measures of mixture on the baking tray and shape into rounds, flattening mixture out to an even thickness. Slightly wet your hands to prevent mixture from sticking to them.

  • 5.

    Bake for 12-15 minutes, remove from oven, cool on trays for 5 minutes before transferring to a wire rack to cool.

  • 6.

    Melt chocolate in a metal bowl over a saucepan of boiling water then spread a thin layer over half of the biscuit.

  • 7.

    Cool, then store in an airtight container.

Nutritional information

Nutritional analysis per serving (28 servings)

  • Energy 102kj
  • Fat Total 4g
  • Saturated Fat 0g
  • Protein 2g
  • Carbohydrate 13g
  • Sugar 6g
  • Sodium 1mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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This looks like the normal crystallised dried ginger but without the sugar coating.

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