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
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
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

Piloncillo is an unrefined sugar with a complex flavour that any Mexican supplier should be able to source for you.

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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.

Recipes & food styling Alisha McIntosh / Photography Hannah Gardiner


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