gin­ger­nut crunch slice

donna hay - - FRESH + LIGHT EXTRACT -

3 cups (450g) cashews ⅓ cup (80ml) co­conut cream 2 tea­spoons finely grated ginger 1 tea­spoon ground ginger ⅓ cup (80ml) maple syrup

co­conut base

15 fresh dates (225g), pit­ted 1½ cups (135g) rolled oats 1 cup (200g) buck­wheat 1½ cups (120g) des­ic­cated co­conut 50g un­salted but­ter, chopped and melted 3 tea­spoons finely grated ginger

buck­wheat crum­ble

¾ cup (150g) buck­wheat 2 ta­ble­spoons maple syrup Pre­heat oven to 160°C (325°F). Place the cashews in a large bowl, cover with boil­ing wa­ter and set aside to soak for 20 min­utes.

To make the co­conut base, place the dates, oats, buck­wheat, co­conut, but­ter and ginger in a food pro­ces­sor and process for 3–4 min­utes or un­til the mix­ture comes to­gether. Press into a lightly greased 20cm x 30cm slice tin lined with non-stick bak­ing pa­per, smooth­ing the top with a spoon. Cook for 20 min­utes or un­til firm. Set aside to cool. In­crease oven to 200°C (400°F).

Drain the cashews and place in the clean food pro­ces­sor. Add the co­conut cream, fresh ginger, ground ginger and maple syrup. Process for 3–4 min­utes, scrap­ing down the sides oc­ca­sion­ally, or un­til smooth and creamy. Us­ing a pal­ette knife, spread the cashew mix­ture over the cooled base and re­frig­er­ate for 2 hours to set.

To make the buck­wheat crum­ble, place the buck­wheat and maple syrup on a bak­ing tray lined with non-stick bak­ing pa­per and toss to com­bine. Cook for 10 min­utes or un­til golden. Set aside to cool com­pletely.

Scat­ter the crum­ble over the slice and press gen­tly to se­cure. Re­frig­er­ate for 1 hour to set. Slice and serve. MAKES 20. Note: You can re­frig­er­ate this slice in an air­tight con­tainer for up to 10 days. rhubarb gra­nola crum­ble slice 1½ cups (135g) rolled oats 1½ cups (120g) des­ic­cated co­conut 1 cup (120g) al­mond meal (ground al­monds) 15 fresh dates (225g), pit­ted 1 tea­spoon vanilla ex­tract 50g un­salted but­ter, chopped and melted 2 cups (240g) store-bought gra­nola

rhubarb chia jam

200g rhubarb, trimmed and thinly sliced 1 tea­spoon vanilla ex­tract ⅓ cup (60g) ra­padura sugar 2 ta­ble­spoons white chia seeds To make the rhubarb chia jam, place the rhubarb, vanilla and sugar in a small saucepan over medium heat. Cook, stir­ring oc­ca­sion­ally, for 15 min­utes or un­til soft. Re­move from the heat, add the chia and stir well to com­bine. Set aside for 30 min­utes.

Pre­heat oven to 160°C (325°F). Place the oats, co­conut, al­mond meal, dates, vanilla and but­ter in a food pro­ces­sor and process for 3–4 min­utes or un­til the mix­ture comes to­gether. Press into a lightly greased 20cm x 30cm slice tin lined with non-stick bak­ing pa­per, smooth­ing the top with a spoon. Cook for 20 min­utes or un­til firm. Set aside to cool slightly.

Spread the rhubarb chia jam over the base and top with the gra­nola, lightly press­ing to se­cure. Re­frig­er­ate for 1 hour to set. Slice and serve. MAKES 20. Note: You can re­frig­er­ate this slice in an air­tight con­tainer for up to 10 days.

Our gor­geous quar­terly edi­tion of donna hay Fresh + Light magazine is the per­fect in­gre­di­ent to live a beau­ti­fully bal­anced life. For more recipes and ideas, this jam-packed is­sue is on sale now.

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