When we were in New Zealand, Queenstown specifically, we stumbled onto this adorable café tucked at the base of the gondola. We were craving something warm and sweet, so decided to wander in. After scouring the glass display for a solid 10 minutes, I finally settled on an almond milk flat white and a ginger pistachio bar (I can't say no to ginger). The bar was everything I could have asked for in an afternoon treat -- sweet, yet tangy from the ginger, and soft enough to eat with a fork, yet crunchy from the baked bottom layer and pistachio topping. After fighting over the last bite, I knew almost immediately that I would have to try making them once we were back home. I settled on a dairy and gluten free version and couldn't be happier with the results. I hope you like them as much as I do!
Many thanks to Sabatier for sponsoring this post! The chopping knife made nut and ginger prep an absolute breeze, and I quickly fell in love with the versatility of the butcher block.
