Skip to content
Sticky Ginger Spice Bars
Sticky Ginger Spice Bars

These sweet and spicy treats are wonderful to have in the freezer to satisfy that sweet tooth-and to get your daily dose of spices!

Makes 15 bars.

1/2 cup raw almonds

2 cups old-fashioned oatmeal

1 cup pitted dates

1 1/2 teaspoons ginger powder

1/2 teaspoon turmeric

1/4 teaspoon allspice

1 tablespoon date syrup

3 tablespoons water

1/2 cup raisins

1 tablespoon pumpkin seeds

1 tablespoon hemp seeds

  1. Line brownie pan or small baking sheet with parchment paper.
  2. Add the almonds to a food processor and pulse several times until they are the consistency of bread crumbs.
  3. Add the oatmeal, dates, ginger, turmeric, and allspice to the processor and continue pulsing until well combined. Add the date syrup and water to the mixture and process until it forms a sticky ball.
  4. Turn the mixture out into a bowl and add the raisins. Use a wooden spoon to incorporate the raisins into the dough.
  5. Transfer the mixture to the parchment-lined pan and spread it out with your hands or the back of a spoon to form a half-to one-inch-thick square.
  6. Sprinkle the pumpkin seeds and hemp seeds over the top and gently press them in so they stick.
  7. Place the tray in the freezer for 30 minutes, and then cut into bars and serve.
  8. Store in the refrigerator or freeze.

Elspeth Feldman
Elspeth Feldman

Elspeth Feldman, Director of Culinary Arts at Vegan News Daily, is also known as “The Speedy Vegan.” She is an author, educator, and cooking instructor with a dynamic global following dedicated to her online and broadcast work, focusing on a whole-food, plant-based approach to everyday and special-occasion meals that are, in her words, “delicious, nutritious, fresh, and fast.” Her cooking classes are available on her blog,, and her cooking videos are on the Vegan News Daily YouTube channel. She was born and raised on a dairy farm in Zimbabwe and has traveled extensively, having lived in England, Greece, and Australia before settling down in the Mid-Atlantic region of the U.S. with her husband of 31 years, Paul. In her cooking, she brings a distinctively global context to her creations and loves to turn classic meat-based meals into fabulous, whole-food, plant-based vegan creations that are prepared without sugar, salt, or oil. Follow her on Instagram @TheSpeedyVegan.


Welcome to the new home of the National Health Association!
If you are an existing member, you will need to reset your password in order to log in and take advantage of all the great benefits being a member provides—which now includes the ability to update your own contact information (address, phone number, email, upload a picture and much more). Please start by clicking the Register/Log In button and follow the instructions on that page. Once your password is reset, you will use your email address as your username. You no longer have or need a Member Number. Please contact us if you have questions—and thanks for your support!