Raw Ginger Crunch | Madeleine Shaw | Wild Dish
- 8 years ago
No bake ginger crunch bars are the perfect snack to bring to a picnic or a great pre workout snack.
Wate
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INGREDIENTS
BOTTOM LAYER:
175G DATES, PITTED
100G CASHEWS
50G DESICCATED COCONUT
1 TSP GROUND GINGER
PINCH OF SALT
GINGER LAYER:
4 TBSP COCONUT OIL
3 TBSP HONEY
3 TSP GROUND GINGER
METHOD
LINE A 900G LOAF TIN WITH BAKING PAPER. TO MAKE THE BASE, BLEND THE DATES, CASHEWS, DESICCATED COCONUT AND GROUND GINGER TOGETHER WITH A PINCH OF SALT IN A FOOD PROCESSOR. TRANSFER THE MIX TO THE TIN.
PLACE A SMALL PAN ON A VERY LOW HEAT AND ADD THE COCONUT OIL, HONEY AND GINGER AND STIR UNTIL MELTED. TAKE THE PAN OFF THE HEAT AND STIR UNTIL THE MIXTURE HAS COOOLED AND THICKENED. POUR OVER THE BASE AND PLACE IN THE FRIDGE FOR AN HOUR. ONCE SET. CUT INTO 10 SQUARES AND STORE IN THE FRIDGE.
Thanks to Russell Hobbs, Typhoon, Lakeland.co.uk and Sophie Conran for Portmeirion (https://www.sophieconran.com) for providing us with kitchenware.
Wild Dish is a food and lifestyle destination that delivers non-stop inspiration to help you live a more positive life. We’re bringing you the best of all that is trending in the world of healthy food, fitness and travel. Madeleine Shaw, Gizzi Erskine and a host of enterprising food bloggers, vloggers, yogis and wellness experts make feeling great easy and accessible.
Follow us:
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Follow Madeleine Shaw:
http://youtube.com/msha2350
http://twitter.com/madeleine_shaw_
http://instagram.com/madeleine_shaw_
http://madeleineshaw.com
Endemol and its producers are not responsible for the outcome of any recipe you try from this video and do not provide any assurances nor accept any responsibility or liability with regard to their originality quality or safety. If you try this at home, there may be different results depending on ingredients, cooking temperatures, typos, errors, omissions, or individual cooking ability. Be careful when cooking with raw ingredients such as eggs, chicken or fish and seek expert advice if you are unsure. Always take care when using sharp knives or other cooking implements and make sure you don’t burn yourself or others while cooking. You should be fully aware of and accurately advise others of the presence of substances which might provoke an adverse reaction in some consumers. If you are under 16 please seek permission from a parent or guardian before attempting this recipe at home.
Wate
SUBSCRIBE http://bit.ly/SubWildDish
INGREDIENTS
BOTTOM LAYER:
175G DATES, PITTED
100G CASHEWS
50G DESICCATED COCONUT
1 TSP GROUND GINGER
PINCH OF SALT
GINGER LAYER:
4 TBSP COCONUT OIL
3 TBSP HONEY
3 TSP GROUND GINGER
METHOD
LINE A 900G LOAF TIN WITH BAKING PAPER. TO MAKE THE BASE, BLEND THE DATES, CASHEWS, DESICCATED COCONUT AND GROUND GINGER TOGETHER WITH A PINCH OF SALT IN A FOOD PROCESSOR. TRANSFER THE MIX TO THE TIN.
PLACE A SMALL PAN ON A VERY LOW HEAT AND ADD THE COCONUT OIL, HONEY AND GINGER AND STIR UNTIL MELTED. TAKE THE PAN OFF THE HEAT AND STIR UNTIL THE MIXTURE HAS COOOLED AND THICKENED. POUR OVER THE BASE AND PLACE IN THE FRIDGE FOR AN HOUR. ONCE SET. CUT INTO 10 SQUARES AND STORE IN THE FRIDGE.
Thanks to Russell Hobbs, Typhoon, Lakeland.co.uk and Sophie Conran for Portmeirion (https://www.sophieconran.com) for providing us with kitchenware.
Wild Dish is a food and lifestyle destination that delivers non-stop inspiration to help you live a more positive life. We’re bringing you the best of all that is trending in the world of healthy food, fitness and travel. Madeleine Shaw, Gizzi Erskine and a host of enterprising food bloggers, vloggers, yogis and wellness experts make feeling great easy and accessible.
Follow us:
http://facebook.com/wilddish
http://twitter.com/wilddish
http://instagram.com/wilddish
Follow Madeleine Shaw:
http://youtube.com/msha2350
http://twitter.com/madeleine_shaw_
http://instagram.com/madeleine_shaw_
http://madeleineshaw.com
Endemol and its producers are not responsible for the outcome of any recipe you try from this video and do not provide any assurances nor accept any responsibility or liability with regard to their originality quality or safety. If you try this at home, there may be different results depending on ingredients, cooking temperatures, typos, errors, omissions, or individual cooking ability. Be careful when cooking with raw ingredients such as eggs, chicken or fish and seek expert advice if you are unsure. Always take care when using sharp knives or other cooking implements and make sure you don’t burn yourself or others while cooking. You should be fully aware of and accurately advise others of the presence of substances which might provoke an adverse reaction in some consumers. If you are under 16 please seek permission from a parent or guardian before attempting this recipe at home.