Oat, Piloncillo, Ginger & Golden Kiwi Slice

Recipes & food styling Alisha McIntosh / Photography Hannah Gardiner

	BASE
	1 cup raw cashews
	1 cup sunflower seeds
	½ cup gluten-free oats
	¼ cup maple syrup
	3 tablespoons melted coconut oil
	½ teaspoon pink salt
	GINGER MAPLE OAT GRANOLA
	1 cup shredded coconut
	2 cups slivered almonds
	¾ cup buckwheat
	1 cup walnuts
	½ cup gluten-free oats
	2 tablespoons piloncillo (or brown sugar of your choice)
	2 tablespoons ginger powder
	¼ teaspoon pink salt
	3 tablespoons melted coconut oil
	⅓ cup maple syrup
	GINGER & GOLDEN KIWI FILLING
	3 cups raw cashews, soaked overnight
	½ cup coconut cream
	1 cup melted coconut oil
	1 cup maple syrup
	½ cup freshly squeezed golden kiwifruit juice (peel and use a juicer)
	2 tablespoons fresh ginger juice (use a juicer)
	1 teaspoon salt

1.	Preheat the oven to 160°C.
2.	Line a 20cm x 20cm slice tin with baking paper.
3.	Blitz all base ingredients together in a food processor and push into the lined tin.
4.	Bake for 20-30 minutes until golden around the edges and starting to colour in the centre. Allow to cool.
5.	To make the granola, line a baking tray with baking paper.
6.	Mix all the dry ingredients together in a large bowl.
7.	Mix wet ingredients in a small jug or bowl.
8.	Combine wet and dry ingredients and mix well.
9.	Spread onto the lined tray and bake for 15 minutes (also at 160°C) or until golden brown.
10.	The granola may need a little stir around at this point and another 5 minutes baking. Be careful not to burn it in those last minutes.
11.	To make the filling, blitz together all ingredients in a high-powered blender until completely smooth.
12.	Pour filling over base and sprinkle generously with ginger maple oat granola.
13.	Freeze until set. Slice while still frozen to serve.