Paleo Vegan Ginger Slice

Recipe & Images by Nadia June Photography.

Ingredients

Base:
· 2c almond flour
· 1c coconut chips
· 1c buckwheat groats
· 2 tsp baking powder
· 1 tsp ginger
· 1/8t salt
· 1/4c coconut oil melted
· 1/4c Nutcessity Gingerbread Almond Butter
· 1 tbsp maple syrup
· 1 tsp vanilla extract

Ginger Icing:
· 60g coconut butter softened
· 1/4c coconut oil melted
· 2 tbsp more Gingerbread Almond Butter
· 3 tbsp maple syrup
· 1 tsp vanilla extract
· Pinch of salt

Method

1. Preheat oven to 170 degrees and line a baking tray with parchment paper (mine was 6inchx6inch)
2. Combine almond flour, coconut chips and buckwheat in a food processor and pulse until you have a coarse crumb.
3. Transfer into a large mixing bowl, along with all the other base ingredients. Stir thoroughly with a spatula until well combined.
4. Evenly press the base mixture into the pre-prepared baking tray and put in the oven for about 20 minutes until the edges and top are golden brown.
5. Remove from the oven and set aside to cool.
6. To make the icing, place all ingredients in a mixing bowl and whisk until smooth and creamy.
7. Pour the icing on top of the base in an even layer. Place in the fridge to set for a few hours.
8. Remove from the tin and cut into slices. Store in an airtight container in the fridge.