Base:
- 100g almond meal
- 20 g coconut oil
- 20g hulled Tahini
- 10-30g pure maple syrup
- 1/2 tsp turmeric, powder
- pinch ground black pepper (enhances the anti-inflammatory properties of the turmeric)
- 1 tsp ground ginger
- good pinch Himalayan sea salt
Method:
- Preheat oven to 170C and line a small baking tray and set aside.
- Place all ingredients into TM bowl and mix 20 secs/speed 3.
- Scrape sides of the bowl and mix again if not completely combined.
- Press mixture into the prepared baking tray (making sure it is around 1 cm thick) and bake for 20 mins or until lightly golden. Make topping while the base is cooling.
Topping:
- 2 cm ginger, peeled
- good pinch Himalayan sea salt
- 40g coconut oil
- 40g hulled Tahini
- 40g coconut butter
- 30g pure maple syrup (or to taste)
- 1/2 tsp turmeric, powder
- pinch ground black pepper
- juice of one lemon
- Place ginger and salt in TM bowl and grate 10 secs/speed 8.
- Add coconut oil, Tahini, coconut butter, maple syrup, turmeric and pepper and melt 1 min/60C/speed 2.
- Add lemon juice and whip 10 secs/speed 3 or until smooth.
- When the base is cold spread topping over, refrigerate, then slice once chilled and firm. Store in the fridge.