About the Recipe
Ingredients
You will need a 20cm (8 inch) square baking tin.
3 medium egg whites, lightly whisked
70g dried cranberries, soaked in lukewarm water for about 10 minutes
50g Puffed amaranth
150g Almond or Cashew butter
30g Desiccated coconut
75g Pumpkin seeds
75g chopped Walnuts
120g Buckwheat / Brown rice flakes
3 tbsp Date or Brown rice syrup
1 tbsp Ground cinnamon
1⁄2 tsp Ground nutmeg
1 tsp Ground ginger
Sea salt to lightly season
Preparation
Set the oven to 160oc or Gas mark 3.
Line a square baking tin (20cm / 8 inches) with greaseproof paper.
Whisk the egg whites in a large mixing bowl until just foaming and turning from clear to translucent.
Drain the cranberries and add them to the egg whites.
Stir in the remaining ingredients and mix well.
Spoon into the baking tin and press the mixture evenly in the tin.
Bake for 35 minutes.
Leave to cool in the baking tin then remove and slice as you wish.
Store in a cool place in an airtight container and eat within 48 hours.