So who likes a little ‘something’ to have with a cup of tea in the afternoons…??? That’s me!! Not everyday, but sometimes, a small ‘treat’ is just what’s needed to get me through until dinner time. Sometimes a carrot will suffice or some nuts, but occasionally I need something way more glamorous than a carrot…like a piece of Raw Ginger Slice!!!
Whilst we are fortunate in our household that we have no medical requirement to exclude any food groups, I am always keen to try different approaches to nutrition. Recipes that particularly appeal to me are those for ‘treat foods’ that don’t contain heaps of refined sugar which we all know is a ‘baddy’ and shouldn’t be consumed regularly in large quantities. But we DO want to have our ‘cake’ and eat it too………..
And so this recipe for Raw Ginger Slice from Camille Co. caught my eye. There is no refined sugar in it and I’m a big fan of ginger which brings a hit of flavour and a nice tang. It was easy to make and the result was really yummy, but not overly sweet….the perfect accompaniment to my afternoon cup of tea!!! The children really enjoyed it as well, so a hit all round.
For the Base:
1/2 cup almonds
1 cup dates (I used dried dates which worked fine)
1.5 cup rolled oats
1/2 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground clove
Pinch of salt
4 Tbsp virgin coconut oil
2 Tbsp peanut butter
1 tsp honey
1 tsp vanilla
3 Tbsp coconut cream
1. Preheat oven to 180˚c and line your baking tin (I used a 20cm x 20cm tin).
2. Blend the almonds and dates together in a blender or food processor until chopped then add the oats, spices and salt. Set aside.
3. Melt the coconut oil, peanut butter, honey, vanilla and coconut cream in a small pan over a low heat (this melts quickly so keep a close eye on it).
4. Add this to the date mixture and pulse again to combine. Press the mixture evenly into the tin.
5. Bake for 14 minutes. Leave in tin & set aside to cool.
For the Icing:
3 Tbsp coconut oil
3 Tbsp maple syrup
1.5 tsp ginger
3 Tbsp coconut cream
1. Melt the coconut oil, coconut cream & maple syrup in a small pan then stir in ginger.
2. Pour the icing over the base and put it in the fridge for at least an hour (on a flat surface) to set.
These beauties are better stored in a cool place (I kept ours in the fridge) so perhaps a nice treat for when the children get home from school and maybe not so good for lunchboxes…!!
For once I followed the recipe to the letter (almost!). The only changes I made were to omit the honey and vanilla from the base. I thought there would be enough sweetness without adding honey, and the vanilla I use is pretty expensive so I usually only include it if it’s going to be the star of the show. And the result was still awesome!! The original Raw Ginger Slice recipe can be found here – Big thanks to Cheyney at Camille Co. for allowing us to share it with you!
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