It’s November. Oh my gosh. 33 sleeps left.
Last Christmas, I had just gone gluten free. It was reasonably easy looking back…I was still able to enjoy everything I would normally eat, including a tiramisu I whipped up with a gluten fee sponge. This year Christmas will require a bit more thought – it is a challenge I am looking forward to but know it won’t be as easy as substituting one or two things.
So I thought I’d better get cracking. And what better way to start than a cranberry and pistachio slice (with a beautiful coconut base)…
Gluten, dairy, refined sugar and egg free, paleo, raw vegan.
1 1/2 cups coconut thread
1 tbs coconut oil
1 cup almond meal
1 tsp honey
1/3 cup dried cranberries
1/3 cup raw pistachios
1. Process coconut, coconut oil, honey and vanilla in mini food processor for around 10 minutes, scraping the sides and pressing mixture to the bottom as you need to. The mixture should become oily and liquid.
2. Mix coconut mixture with almond meal, cranberries and pistachios then press in a loaf tin and put in the fridge or freezer to set for about 1/2 an hour. Sprinkle with coconut if you wish. Store in the fridge or freezer and take out just before serving.
x Aunty Bee