This is another Little Bird beauty that I adjusted with my ingredients on hand. It has a great gingery taste and not too sweet. I do find their bases can be a bit thick and dry and one note so I like to add buckinis (activated buckwheat) for a bit of crunch and a bit less of the nut flours so make a thinner base.
Makes 24 pieces
1 c cashews
1 c almonds
1/2 c coconut flour
1/2 c buckinis
1 c pitted dates
2 tsp vanilla extract
2 pinches salt
1 tsp lemon rind
Ginger topping:
1 c melted coconut oil
2 c oats
3/4 c ginger juice (made by juicing whole root ginger)
1 c rice malt syrup (Little Bird use a mix of coconut sugar, agave and maple syrup)
1 Tbs vanilla extract
pinch salt
1 1/2 c cashews
1/2 c ginger powder
2 Tbs coconut sugar
For the base, separately blend the cashews and almonds in a food processor until they become flours. Put all the flours back in the processor with the rest of the ingreds and blend until mixed and sticky.
Line a 26cm x 20cm baking tin with cling film making sure it overlaps on the sides. Firmly press the mixture evenly into the tin until it's about 1cm thick. Chill in fridge.
For the topping, melt the coconut oil and set aside. Blend the oats into a flour in a food processor or coffee grinder and set aside.
Blend the cashews, melted coconut oil and ginger powder in a food processor until smooth.
In a blender or food processor mix the oats, ginger juice, rice malt syrup, vanilla and salt until smooth. Transfer mixture to a food processor if it's in a blender. With the processor running, slowly pour in the cashew and oil mixture. Don't overprocess as the oil may separate.
Pour mixture over the base and sprinkle with coconut sugar. (I sprinkled over some toffee caramel dust I had leftover.) Set in fridge for 5-6 hours. Once set, cut into squares. Store in the fridge in between layers of baking paper to prevent sticking together.