Gingerbread Graham Crumble Bars
Gingerbread Graham Crumble Bars is :
dairy free , lacto ovo vegetarian , veganBy Nutritionist in the Kitchen
Soak the dates in warm water for 30 minutes, drain.
Place the oats, walnuts, cinnamon, ginger, and nutmeg together in a food processor and blend until finely ground.
Add the soaked dates and raisins and blend again about one minute more, until the mixture is well incorporated.
Add the molasses and maple syrup and blend again for another minute or so.The mixture should be nice and sticky and hold together, if it is too dry add a few drops of water and mix again.With clean, wet hands, press the mixture into a 13 x 9 baking pan.Sprinkle with crumbled graham crackers and press lightly into mixture.Put in the freezer for 30 minutes to set.
Cut into 24 squares or 12 bars. Enjoy!
Wine Pairing :
- cream sherry
- moscato dasti
Cream Sherry, Moscato d'Asti, and Port are great choices for Crumble Bars. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port.