from one generation to the next
I don’t really have a sweet tooth, but wouldn’t you know it, I have a craving for something sweet and no oven for baking. I was so busy making bread to fill the freezer in readiness for the kitchen demolition that preparing non essentials didn’t enter my thoughts. Now I feel like cake, home made chocolate cake.
My list of recipes for sweet treats that don’t need baking is short. Keeping the choice gluten free, lactose free and low fructose narrows the field even further, then taking my personal preference for not using coconut products into consideration, I was left with no option but to be inventive.
Despite the current trend of eliminating cane sugar, used in moderation it’s the safest sweetening option for the FODMAP diet. Cultured butter is naturally low in lactose. I built up the flavour of my unbaked slice with ginger, peanut butter and dark chocolate purely and simply because that what was in my pantry. Rice puffs and seeds provide the bulk.
Cutting into the slab I was instantly reminded of the Aussie childhood favourite, chocolate crackles, but appearances can be deceiving, this is much more sophisticated, it’s gingery, chocolatey and not too sweet.
I was really happy with my effort, a yummy sweet treat. It wasn’t quite the same as tucking into a slice of homemade flourless chocolate cake, but under the circumstances, beggars can’t be choosers.
No Bake Nutty Chocolate Ginger Bars
3 cups rice puffs
1/4 cup sunflower seeds
1/4 cup pepitas
1/2 cup dark chocolate buttons,
1/4 cup glace ginger roughly chopped
1/2 cup golden syrup
1/2 cup peanut butter
1/2 cup brown sugar
Butter a baking tray 20cm X 30cm X 4cm and line the base and sides with baking paper.
Measure the rice puffs, seeds, chocolate buttons and ginger into a large bowl.
Put the golden syrup, peanut butter, brown sugar and butter in a saucepan and stir over a medium heat until the sugar is dissolved and the mixture is smooth and homogenous.
Pour the liquid over the dry ingredients then mix until thoroughly combined.
Tip the mixture into the prepared tray and using a dessertspoon press the mixture down until the slice is firmly packed.
Chill for 2 hours.
Using a hot sharp knife cut the slab into 3cm squares.
Drizzle with melted chocolate.
Store in an airtight container in the fridge