OAT, PILONCILLO, GINGER & GOLDEN KIWI SLICE
MAKES 16 / PREPARATION 40 MINUTES PLUS FREEZING AND OVERNIGHT SOAKING / COOKING 40 MINUTES
Piloncillo is an unrefined sugar with a complex flavour that any Mexican supplier should be able to source for you.
BASE
1 cup raw cashews
1 cup sunflower seeds
½ cup gluten-free oats
¼ cup maple syrup
3 tablespoons melted coconut oil ½ teaspoon pink salt
GINGER MAPLE OAT GRANOLA
1 cup shredded coconut
2 cups slivered almonds
¾ cup buckwheat
1 cup walnuts
½ cup gluten-free oats 2 tablespoons piloncillo
(or brown sugar of your choice) 2 tablespoons ginger powder ¼ teaspoon pink salt 3 tablespoons melted coconut oil ⅓ cup maple syrup
GINGER & GOLDEN KIWI FILLING
3 cups raw cashews, soaked overnight
½ cup coconut cream
1 cup melted coconut oil
1 cup maple syrup
½ cup freshly squeezed golden kiwifruit juice
(peel and use a juicer)
2 tablespoons fresh ginger juice (use a juicer) 1 teaspoon salt
Preheat the oven to 160°C. Line a 20cm x 20cm slice tin with baking paper.
Blitz all base ingredients together in a food processor and push into the lined tin. Bake for 20-30 minutes until golden around the edges and starting to colour in the centre. Allow to cool.
To make the granola, line a baking tray with baking paper. Mix all the dry ingredients together in a large bowl. Mix wet ingredients in a small jug or bowl. Combine wet and dry ingredients and mix well. Spread onto the lined tray and bake for 15 minutes (also at 160°C) or until golden brown. The granola may need a little stir around at this point and another 5 minutes baking. Be careful not to burn it in those last minutes.
To make the filling, blitz together all ingredients in a high-powered blender until completely smooth.
Pour filling over base and sprinkle generously with ginger maple oat granola. Freeze until set. Slice while still frozen to serve.
AS PART OF HER PHILOSOPHY TO PROMOTE WELL-BEING, ALISHA ALSO ADVOCATES THE POWER OF SWEET TREATS: “WELL-BEING IS ABOUT ENJOYMENT, CONTENTMENT AND NOT BEING TOO RESTRICTIVE.”