How to make
We peel the fresh ginger and grate it on a very fine grater (for chocolate) - a puree with juice is obtained and remove the threads when grating.
In a deep bowl, mix the egg and brown crystal sugar with a wire whisk. To them we add the other ingredients in the following order: sunflower oil, fresh ginger (grated), baking soda, vanilla, carob, cocoa, cinnamon, fine oats and hot water. Gradually add whole grain flour to the homogenous mixture, until a soft and slightly sticky dough is kneaded.
Form small balls with greased palms with a little sunflower oil. Arrange them at a distance from each other in a tray smeared with sunflower oil. Press their tips very lightly, and bake them at 360°F (180°C) for about 10 minutes, halfway through the baking time it is possible (it depends on the oven) that they bake until dark golden and therefore in order not to burn the ginger sweets, switch the oven to bake only on top heating resistor.
The Easter sweets are ready while they are still soft, we don't need to bake them further, because after they cool down, they become slightly crunchy on their own.
Put them in a box (without a lid at first so they don't moisten) and after a while we close them, so that they remain soft.
Healthy and easy to prepare - delicious and aromatic sweets with ginger and oats for Easter or any occasion!
Wonderfully delicious!
