Ginger bars

Ginger bars

Dairy free, gluten free, vegan

By
From
The Healthy Convert
Makes
12 bars
Photographer
Elisa Watson, Jeremy Butler

Ingredients

Quantity Ingredient

Base

Quantity Ingredient
180g brown rice flour
140g sunflower kernels
90g coconut sugar
60g desiccated coconut
1 teaspoon ground ginger (see notes)
45ml rice malt syrup
70g tinned coconut cream
70g coconut oil, melted
1/2 teaspoon bicarbonate of soda
30ml plant-based milk

Topping

Quantity Ingredient
150g medjool dates, pitted
25g almond butter
100g vegan white chocolate, coarsely chopped
70ml maple syrup
1/2 teaspoon vanilla extract
3 teaspoons ground ginger
100g crystallised ginger, finely diced

Method

  1. Preheat the oven to 180°C (160°C fan forced).
  2. Line the base and sides of a 26 cm × 16.5 cm slice tin with baking paper, allowing the sides to overhang.
  3. Pulse the brown rice flour and sunflower kernels in a food processor until finely milled. Transfer to a large bowl. Add the coconut sugar, desiccated coconut and ground ginger. Mix well.
  4. In a separate bowl, mix the rice malt syrup, coconut cream, coconut oil, bicarbonate of soda and milk.
  5. Add the wet mixture to the dry. Stir to combine. Evenly press the mixture into the prepared slice tin.
  6. Bake for 20 minutes or until golden brown. The slice will still feel a little soft but will firm up as it cools. Cool completely in the tin.
  7. For the topping, blend the medjool dates in a small food processor or high-speed blender until a purée forms. Set aside.
  8. Melt the almond butter, white chocolate and maple syrup in a saucepan over a low heat until thick and melted. Once combined, remove from the heat and add the vanilla extract, ginger and date purée. Mix well.
  9. Spread the mixture over the cooled base and smooth the top. Sprinkle with crystallised ginger.
  10. Refrigerate the slice for 2 hours. Remove from the tin, cut into bars and serve.
  11. Store the remaining bars in an airtight container in the fridge for up to 1 week.

Notes

  • Always taste the mixture as you go and add more ground ginger if needed. Powdered ginger can vary in strength depending on how old or fresh it is.

    You can substitute tahini or sunflower kernel butter for the almond butter to make this recipe nut free.
Tags:
wholefood
allergy-friendly
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