2019-05-01_Healthy_Food_Guide_UK

Ginger

crunch

prep 15 min+ freezing

cutsinto 24 squares

vegetarian gluten free

Forthebase

150grawcashewnuts

100ghazelnuts

50ggroundalmonds

250gsoftpitteddrieddates

1tbspgroundginger

3tbspalmondbutter

4tbsp maple syrup

Fortheicing

180gtubPhiladelphia Lightest

1tspvanillapaste

1tbspmaplesyrup

2tspgroundginger

2tbspstemorcrystallised

ginger, finely chopped

1 Linea 18x24cmcaketin

withnon-stickbakingpaper.Put

thecashewnuts,hazelnutsand

groundalmondsina food

processorandwhizuntilthey

forma finebreadcrumbtexture.

2 Addthedateswith4tbsphot

waterandalltheremaining

ingredientsforthebase.Whiz

againuntilthemixtureforms

a soft,slightlystickyball.

3 Withdamphands,pressthe

mixtureevenlyintothebaseof

thepreparedtin.Usetheback

ofa dampenedspoontosmooth

thesurface.Freezeforatleast

30 minuntilhardened.

4 Meanwhile,put

alltheingredients

fortheicing,apart

fromthecrystallised

ginger,intoa bowl

andcombine.

5 Removethebase

fromthefreezerand

spreadwiththeicing.

Sprinklewiththestemor

crystallisedgingerandfreeze

fora further1 hr.Cutinto

24 squaresandreturnto

thefreezeruntilreadytoeat.

6 Removefromthefreezer

tosoftenslightly5 min

before serving.

PERSQUARE

152kcal 1.8gfibre

10gfat 5gprotein

1.3gsaturates 0gsalt

9.6gc arbs 41mgcalcium

7.9g sugars 1.2mg iron

Ginger

crunch

RECIPES: OLIVIA SPURRELL, SARAH SWAIN. PHOTOS: STUART WEST, BRYCE CARLETON

MAY 2019HEALTHY FOOD GUIDE 77