Kid 1 to our dog: Elvis I love you so much but I minus three points of love because you have no butt cheeks.
Kid 1 is a hard taskmaster. After being
begged asked to try this slice, he had a tiny nibble. Letting me down as gently as he was able to, the sproglet informed me that ‘it was not to his taste and he didn’t like the ginger and chocolate together.’ Well, that left a large amount of slice for the taller people in our household. (Kid 2 saw the cornflakes and ran a mile.) Leftover gluten free cornflakes needed to be used up so this recipe was on my ‘to do’ list. The Yak and myself were big fans, as were the other friends that I palmed it off on shared it lovingly with. It is a bit like a poorer cousin of a fancy florentine, but no less delicious.
With a chewy unctuousness, this slice isn’t as sweet as you would imagine and the ginger is a welcome spicy surprise. It would be a wonderful addition to a Christmas celebration or packaged prettily as a festive gift. Containing dates, this concoction must be good for you and being doused in dark chocolate (which science has proven to be rich in important nutrients), it is doubly so.
Kid 1, I love you so much but I minus three points of love for you being such a fussy bugger.
GLUTEN FREE DATE AND GINGER SLICE
WHAT YOU NEED
1 1/2 cups (180g) chopped dates
2 tsp ground ginger
3 cups (80g) gluten free cornflakes
170g dark chocolate
HOW YOU DO IT
Put the chopped dates, butter, sugar and ginger into a medium sized saucepan. Place over a low heat and stir with a wooden spoon until the mixture is thoroughly amalgamated. This takes about 5 minutes.
Remove from the heat and mix in the cornflakes.
When everything is well combined, press into a 30 X 21 cm shallow tin until it’s about 1cm thick. My slice was about 26cm long, it depends how thick you make it.
Once the mixture has cooled, put it in the fridge until it is quite firm. This took about 45 minutes.
Melt the chocolate carefully and pour it over the chilled slice.
Spread out evenly with a knife or spatula, then score the surface of the chocolate with a fork.
Set aside to cool and cut into small fingers or squares.
Store in the fridge in an airtight container, separating the layers with baking or waxed paper. Makes about 20-25 squares, depending on the size.
Cooking Note: you can use regular cornflakes if you don’t require a gluten free slice.
Recipe from Ladies, A Plate by Alexa Johnston