Keto Turmeric & Ginger Crunch

I’d highly recommend doubling this glorious glowing anti-inflammatory slice as this kick-ass recipe, won’t last long!!
Serves 16, fat serves = 2 per square J
Base Ingredients:
2 Tbsp. virgin coconut oil, melted
1 cup ground almonds
2 Tbsp. hulled tahini
1 tbsp. ground ginger
1 tsp. maple syrup or powdered erythritol
Pinch Himalayan pink salt
Few grinds of black pepper
To prepare the base:

Preheat oven 180C. Line 10cm by 20cm square baking dish. Combine all the base ingredients together, until you have a sticky damp mixture. With damp fingers press mixture firmly down into the lined dish evenly (about 1cm thick) Bake this slice for around 15 minutes until golden.

Cool ‘Icing’ Ingredients:
2 Tbsp. virgin coconut oil, melted
4 Tbsp. hulled tahini
1 tsp. maple syrup, to taste
1 tbsp. fresh ginger grated
1 tsp fresh turmeric grated (or use dried)
Juice of half a lemon
Flaky sea salt, to garnish
Few grinds of black pepper, optional

To prepare the icing:

In a small saucepan add the coconut oil, tahini & maple syrup to simmer on low heat, to combine. Take off the heat & add the fresh ginger, turmeric & lemon juice, to combine. Drizzle this gloopy mixture onto the cooled slice & place into the freezer to set before cutting into 16 pieces. Before serving scatter over sea salt & a few grinds of black pepper.  Enjoy

 

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