Recipe: Cam’s Ginger Slice (Dairy-Free)
This spicy ginger slice uses coconut cream instead of butter — and honey instead of sugar.
Words & image: Kristina Jensen
Makes: 20-24 pieces
Time: 40 minutes
My thanks to Cam for allowing me to share a delicious spicy ginger slice that is THE ultimate dairy-free treat. For the base, you can include pumpkin seeds, sunflower seeds, almonds, hazelnuts, walnuts, almonds, pistachios, or macadamias, which you can use raw or roasted.
¾ cup raisins
2½ cups raw or roasted nuts and/or seeds
3cm fresh ginger, grated
100g melted coconut oil
2 tsp baking powder
50g coconut oil
1 tbsp honey
1 tbsp tahini
3-6 tsp ground ginger
200ml coconut cream
Preheat the oven to 180°C. Line a sponge roll tin (20 x 30cm) with baking paper.
Add the raisins, seeds and nuts, grated ginger, coconut oil, and baking powder to a food processor. Whiz until well mixed. Press into the tin and bake for 15 minutes.
To make the topping, put the coconut oil in a small pot on the stove, and add the honey, tahini, and ground ginger – add 3 tsp for mildly spicy, or up to 6 tsp
for very spicy. Bring to a rolling boil.
Add the coconut cream and bring back to a rolling boil. Pour on top of the baked base. Allow to cool, then put in the fridge to set.