slice – The Interiors Addict

Foodie Friday: Chai spiced carrot slice

This recipe was developed by Jacqueline Alwil @brownpapernutrition for Naked Foods.

Prep time: 10 minutes | Cooking time: 50 minutes | Serves: 10-12

Gluten Free, Dairy Free, Grain Free, Sugar Free & Vegetarian

Ingredients

1/4 cup melted coconut oil
1/4 cup rice malt syrup
3 free-range eggs, whisked
1 tsp baking powder
1 tsp vanilla
1 tsp turmeric chai spice mix (or try a combo of cinnamon and nutmeg)
1/2 cup almond meal
1 cup grated carrots
1/4 cup sunflower seeds
3/4 cup roughly chopped walnuts
1/4 cup pepitas
1 cup chopped dates
3 tbsp coconut flour

Method

Preheat oven to 160C and line a loaf tin with greaseproof paper.
Place all in ingredients a mixing bowl and mix to combine.
Pour into loaf tin and cook for 45-55 minutes or until a little skewer comes out clean when you pop it through the middle.
Cool in tin for 15 minutes, then transfer to rack to cool completely.
Stores well in the fridge up to 5 days.

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Foodie Friday: Ginger slice

Forgotten someone’s Christmas present? Received one from someone you weren’t planning to buy for? Come on, it happens! Impress them with a delicious and handmade sweet treat by baking this easy ginger slice this weekend. Thanks to Maxwell & Williams for the recipe which is pictured on their festive Merry Mistletoe range.

Ingredients

Base:

1/4 cup (90g) golden syrup 1/4 cup (55g) sugar
150g butter
2 tsp ground ginger
1 tsp ground cinnamon
1/2 cup (40g) desiccated coconut
1 1/2 cups (135g) rolled oats
3/4 cup (110g) self-raising flour

Icing:

2 tbsp golden syrup
2 cups (320g) icing sugar
80g butter
3 tsp ground ginger
1/4 cup (55g) crystallised ginger, finely sliced

Method

1. Preheat oven to 170°C

2. Line a 20cm x 20cm tray with baking paper, set aside.

3. For the base, add golden syrup, sugar and butter into a medium-sized saucepan. Place over a low heat for 4-5 minutes, stirring occasionally until melted. Remove from heat and stir in ginger, cinnamon, coconut, oats and self-raising our.

4. Combine thoroughly then scrape into the prepared baking tin, press firmly into the base and spread evenly with a spatula.

5. Place in the oven for 20 minutes or until slightly golden.

6. While the base is cooling, start to prepare the icing. Place golden syrup, icing sugar, butter and ground ginger into a small saucepan over a low heat for 5-6 minutes, stirring occasionally until melted.

7. Remove baking tray from oven and pour icing over the base. Gently rotate the base to ensure even coverage and sprinkle with the sliced crystallised ginger.

8. Place in fridge for 4 hours or until rm, then remove from baking tray and place on chopping board. Cut into 5cm pieces and serve on a Merry Mistletoe dish.

Keeps for one week in an airtight container.

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