Our Nutritionist Chris shares this indulgent no bake slice recipe which is perfect for the festive season. You can sub the butter for vegan butter and make this vegan. We hope you enjoy it. Happy holiday friends.
EDIT. The original recipe stated they were gluten free this was a typo and wasn’t picked up before publishing so apologies for that. The sentence was supposed to read - easy to make gluten free.
Oats are naturally a gluten-free grain. BUT they regularly come into contact with gluten containing grains like wheat, rye, barley etc. They also contain a protein similar to gluten, which is why people some people with coeliacs are advised to avoid. To make this recipe gluten free simply use gluten free oats and biscuits.
Ingredients
Base
I cup raw unsalted pistachio nuts (lighted roasted, coarsely chopped) - reserve half for topping
125 gm butter
1 200 gm packet Nairns stem ginger oat biscuits
1 cup fine coconut
50 gm finely chopped crystallized ginger
1/2 cup rolled oats
1/2 cup cranberries (finely chopped) plus an extra 1/4 cup for the topping
1/2 cup sweetened condensed coconut milk
Melt butter and leave to cool whilst crushing the biscuits.
Place all ingredients in bowl mix well together. Press into a slice pan (27.5 x 17.5 cm) lined with baking paper.
Refrigerate till firm
Topping
2 cups of chilled coconut cream
1/4 cup coconut sugar
2 tsp ground ginger
Using an electric beater, beat all topping ingredients together until thick and creamy. Spread on chilled base. Sprinkle with remaining pistachios and cranberries.
Return to refrigerator to set. Slice and enjoy. Store in airtight container in the refrigerator