Raw Ginger Slice
17 July 2015 | 19 comments
Ginger slice is an absolute Kiwi classic. This recipe has had a whole foods makeover, and is entirely raw and plant-based. No flour, butter or icing sugar.
Good old Ginger Slice/Crunch is as Kiwi as it gets. I grew up eating Nana’s spicy, crunchy, sweet rendition, and was just thinking of her the other day. She had a funny old habit of punching you hard in the arm while she talked. Famous in our family for her ginger slice, raisin squares, plum sauce, and pasta with gravy. This Raw Ginger Slice is my version of a classic recipe, but made without any of the traditional ingredients, save for the ground ginger.
That means no butter, white flour, refined sugar, icing sugar or the highly processed, sugar-laden golden syrup. I’d say almost any recipe like this can easily be made over using more conscious and whole food ingredients.Healthy Raw Ginger Slice without the dairy, sugar and flour - find it here! Click To Tweet
Perhaps the easiest swap is the golden syrup for maple syrup. We used to love pouring sticky golden syrup over pancakes as kids, on special occasions. It is terrible stuff though – made from refined sugar cane, sometimes with the addition of acid. Maple syrup is far less processed. It is tapped from the Maple tree, boiled down to a syrup, then the water is evaporated off. Due to the minimal processing, the syrup is still left with a variety of nutritious minerals, notably manganese and zinc, and a small amount of iron, calcium and potassium .
Coconut nectar may be another nice alternative to maple syrup – however – I find that there is a huge taste variant between brands. Some only taste mildly sweet, whereas others have a distinct, caramel-toffee like flavour – it all depends on where the product has been harvested. For this reason, and for a recipe that really depends on that strong sweetness, I think maple syrup is the more reliable option (by the way, when I can get it, my personal favourite of the coconut nectar brands is made by Loving Earth and harvested from Java, Indonesia).
This Raw Ginger Slice is still most definitely a ‘sometimes’ treat, but it tastes incredible!
Update: I think this is perhaps my most shared recipe across social media – and I’ve seen so many renditions of it over on instagram – you really must try it!
Raw Ginger Slice
Ginger slice is a Kiwi classic. This recipe has had a whole foods make over, and is entirely raw and plant-based. Gluten and refined sugar free. Makes 16 large or 32 small slices.
- 2 cups coconut flakes
- 1 ½ cups cashews
- ¼ cup + 2 tablespoons coconut butter softened*
- 2 tablespoons 100% pure maple syrup
- 1 teaspoon ginger powder
- Small pinch of fine sea salt
- 2/3 cup coconut butter softened*
- ½ cup 100% pure maple syrup
- 2 tablespoons ginger powder
*To soften coconut butter, stand the jar in a pot of hot water till it liquefies
- Place all ingredients in a food processor and whizz till very well combined.
- Press the mixture into a 9 inch tin lined with baking paper and even out the surface.
- Blend all ingredients on high till smooth.
- Spread the icing evenly over the base.
- Set in the freezer.
- Cut into small squares or bars to serve (these are lovely and rich, I’m sure you’ll be happy with a smaller sized portion).
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Food Standards Australia New Zealand. (2015). Syrup, maple, pure (100% maple). Retrieved from http://www.foodstandards.gov.au/science/monitoringnutrients/nutrientables/nuttab/Pages/default.aspx