We were recently bike riding a trail called Old Ghost, which is an old gold mining trail from the 1870’s and has just been voted into the top 10 mountain bike rides in the world!
As I had to pack all my food, including snacks and loads of energy, enough to keep me going for three days. I wanted to make my own power bar so I chose Bee’s Ginger pistachio slice as a snack that’s both extremely tasty and above all would give me that sugar kick I needed after 26 kms of hills!
Thanks, Bee for the recipe!
Ginger pistachio slice
- Base
1 cup toasted muesli - ½ cup crushed pistachios, toasted
- ¾ cup dessicated coconut
- 120g unsalted butter
- ½ cup caster sugar
- 4 Tbsp maple syrup
- ¾ cup plain flour
- 1 tsp baking powder
Topping
- 200 gm unsalted butter
- 6 Tbsp maple syrup
- 4 cups icing sugar, sieved
- 2 Tbsp ground ginger
- ½ cup crushed pistachios, toasted
- 1/3 cup crystallised ginger, finely chopped
Preheat the oven to 180*C. Grease a 20cm x 30cm slice tin.
To make the base, combine the butter, sugar, and maple syrup in a medium-large saucepan and gently heat till butter has melted. Add toasted pistachio, muesli and coconut, followed by the sifted flour and baking powder. Mix well. Spread in the prepared tin and flatten down by hand. Bake for 20 minutes or until golden brown, remove from the oven and leave to cool in the tin.
To prepare the topping, combine the butter and maple syrup in a small pot and melt while stirring. Take the pot off the heat, then add the icing sugar and ground ginger. Pour over the cooled base, then sprinkle over the chopped pistachio and crystallised ginger. When the slice has cooled completely, remove from the tin and cut to the desired size.