Pre-heat the oven to 180°C (fan)/200°C/gas mark 6.
Grease a 20cm square baking tin and line with non-stick baking paper.
Place 75g oats in your food processor and grind until you have a rough, flour-like consistency.
Add 400g tinned chickpeas, 170g sunflower seed butter (see note above), 75g maple syrup, 2 tsp ground ginger, ½ tsp baking powder, ½ tsp bicarbonate of soda, 2 pieces of chopped stem ginger and 1 tbsp syrup from the ginger jar (optional). Pulse until well combined.
Scrape out into the baking tin and smooth the top.
Bake for 20 minutes or until a toothpick inserted in the centre comes out clean.
Allow to cool in the tin and then cut into squares.