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e.g. gluten-free low cholesterol recipes, how to lower cholesterol
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This no-bake ginger crunch recipe, is super easy to make and will be a favourite go-to recipe when filling the baking tin. Delicious and high in fibre, it’s a perfect dessert or sweet treat.
1 Line a slice tin with greaseproof paper. in a food processor, blitz nuts until they form a fine breadcrumb texture.
2 Add dates with ¼ cup hot water and remaining ingredients. Process until mixture forms a soft, slightly sticky ball.
3 Dampen hands and press mixture evenly into the base of the prepared tin. Use the back of a dampened spoon to smooth the surface. Freeze for at least 30 minutes to harden.
4 Meanwhile, in a bowl, combine icing ingredients, except crystallised ginger.
5 After the base has had 30 minutes freezing, ice the slice, sprinkle with ginger and freeze for a further 1 hour before cutting into pieces. Return to freezer.
6 Serve from the freezer, allowing to soften for 5 minutes before eating.
Make it gluten free: Check ground ginger and icing sugar are gluten free.
Calories 221 cal
Kilojoules 930 kJ
Total fat 13 g
Saturated fat 2 g
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Every recipe meets strict nutrition standards aligned with the Australian and New Zealand Dietary Guidelines.
Try this with coconut and oats in the base if you find the amount of nuts a bit expensive. I used about 1/2 cup of each for part of the nut quantity and blended them in the processor with the nuts as per recipe.
Worked well