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 delicious potato cakes have the consistency of a fish cake, without the fishy taste!
Awesome for picky eaters of all ages. Serve them with some mixed veg or a salad and some coconut yoghurt dressing on the side.