Level | Easy
1 cup ground almonds
3/4 cup gluten free rolled oats
1/4 cup cashews, almonds or walnuts chopped (the added crunch is delicious so I highly recommend!)
1 1/2 tsp ground ginger
1/8 tsp gluten free baking soda
3 tbsp coconut oil
3 tbsp maple syrup
1/2 cup (tightly packed) dates, covered and soaked in boiled water for 2+ hours (can leave overnight) then drained
1 tbsp coconut oil
2 tsp ground ginger
Grease and line a loaf tin (20cm x 10cm).
Preheat the oven to 160’C (fan bake)
Add the dry ingredients to a bowl and mix together till well blended. Melt the coconut oil and maple syrup together in a separate bowl or saucepan. Pour over the dry ingredients and mix to combine.
Press the mixture firmly down into the prepared loaf tin and bake in the oven for 12-18mins – until golden brown on top.
Remove from the oven and allow to cool completely. While it’s cooling, prepare the topping…
Combine all ingredients for the topping and blend together with a food processor. Spread evenly over the base and then store the slice in the refrigerator until required for eating!