Free shipping on orders over $70 NZ wide

Ginger Slice

Ginger Slice

September 12, 2017 1 Comment

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

INGREDIENTS:

Base

  • 1cup almond meal
  • 1/2 cup walnuts
  • 1/2 cup desiccated coconut
  • 2 tsp ground ginger
  • pinch of salt
  • 3 Tbsp coconut oil, melted
  • 3 Tbsp rice malt syrup

Topping

  • 1/2 cup rice malt syrup (or maple syrup)
  • 3/4 cup coconut oil
  • 3 Tbsp cashew butter (or coconut butter)
  • 4 tsp ground ginger 
  • 2 tsp vanilla extract

DIRECTIONS:

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.



1 Response

Catherine
Catherine

September 18, 2017

Yummy recipe, thank you Nicky! I just halved the amount of rice malt syrup (and added a Tbsp of water in the base since there was less liquid). Delicious and approved by hubby, as well as my mum and dad!

Leave a comment

Comments will be approved before showing up.


Also in Recipes

Zucchini & Corn Friiters
Zucchini & Corn Friiters

June 10, 2019

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 :)

Read More

Brocolli Potato Tater Tots
Brocolli Potato Tater Tots

May 03, 2019

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!

Read More

Healthy Flapjacks
Healthy Flapjacks

March 10, 2019

This is a delicious recipe to whip up and pop in the lunch box this week.

The same delicious flavour and texture as the original, minus the sugar, butter and flour!

Packed full of fibre and vitamins, it'll be gobbled up in no time.

Read More