I don't know about you, but ginger slice definitely brings back memories from childhood and it's one of the first things I'm drawn too in cafe cabinets when I eat out.
Packed with sugar, butter and white flour, the traditional version is less than ideal for us, however with a few tweaks and additions here and there, this recipe is sure to satisfy that ginger slice craving in addition to nourishing with nuts, good fats and uses a fructose free sweetener.
Perfect with a cup of tea or in the lunch box.
Makes: 10-12 bars
Time: 30mins + 2 hours freeze time
1. Line a loaf pan (if you want a high slice) or slice tray (if you'd like a thinner slice) with baking paper.
2. In a food processor, place almond meal, walnuts, coconut, ginger and salt. Pulse until combined and walnuts are fine.
3. Add coconut oil and rice malt syrup until mixture comes to a consistency that can be pressed into the tray. Use your hands to press mixture flat into the tray. Place to the side.
4. In a small pan, heat coconut oil, rice malt syrup, cashew butter, ginger and vanilla. Continue to stir the mixture on low heat, until the cashew butter is dissolved and no lumps remain (5 mins). Take off the heat and stir for another 2 minutes until mixture thickens slightly.
5. Pour mixture over base and place in the freezer to set for 2 hours.
6. Once set, remove from tray and cut into desired size with a hot knife.
Slice will keep in the fridge for 1 week or in the freezer for 3 months.
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These super easy fritters are great for dinner or the lunch box. Packed full of goodness and perfect with some hummus, coconut yoghurt or sweet chilli sauce.
Double the recipe if you've got a big family to feed :)
Looking for a way to sneak more veg into your kids? Even your grown-up kids?
These are the perfect fit for little fingers are hold together well (despite having no binder!) so there won’t be crumbs all over the house!
Dip them in some tomato sauce, aioli or sweet chilli and watch them eat their veggies!