Sticky Ginger and Pistacio Slab

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Sticky Ginger and Pistacio Slab

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Ingredients

24 piece(s)

Base

25 g pistachio, chopped, reserve half for topping
125 g Butter
120 g spelt flour
40 g Coconut sugar
60 g oats
1 teaspoons ginger ground
1 teaspoons baking powder

Topping

250 g Coconut sugar
2 tablespoons Pure Maple Syrup
3 teaspoons ginger ground
30 g pistachio, chopped
125 g Butter

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6

2h 20min

Preparation 20min

Baking/Cooking
7

medium

Preparation
8
- Recipe is created for
  TM 6
  
  For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
- Recipe is created for
  TM 5
  
  If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
  For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
  
  Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
- Recipe is created for
  TM 31
9
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Recipe's preparation

Base

Preheat oven to 180°C. Grease and line a baking dish (30 x 20 cm) with baking paper and set aside.

Place nuts into mixing bowl and chop 8 sec/speed 7. Transfer into a small bowl and set aside.

Place butter into mixing bowl and melt 2 min/50°C/speed 1, or until butter has melted.

Add flour, sugar, oats, 25 grams of the reserved nuts, baking powder, ginger and mix 10 sec/speed 4. Scrape down sides of mixing bowl with spatula, then repeat mixing 10 sec/speed 4. Transfer into prepared tin and press down to form a base.

Bake for 10 minutes (180°C). Set base aside to cool in tin (approx. 1 hour). Clean and dry mixing bowl.

TOPPING

Place butter, sugar, ginger and maple syrup into mixing bowl and cook 18 min/100°C/speed 3, placing simmering basket instead of measuring cup onto mixing bowl lid.

Pour topping mixture over cooled base in tin.

Sprinkle reserved nuts over the topping. Leave to cool. Approx 1 hours. Once set, cut into slices and serve.

Accessories you need

Simmering basket
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Spatula TM5/TM6
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Tip

You could sub nuts for pumpkin or sesame seeds if you are nut free. Or just leave them out!

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.