This is possibly the best thing I have ever created with our paleo baking mixes. You will not be able to tell the difference between a high octane crunch, and this unrefined, healthy ginger crunch which will nourish not only your insides, but also your soul. grab your ginger crunch pack here
You will need
1 x HGG ginger crunch pack (includes ginger mix and ginger icing)
1 packet of HGG paleo ginger baking mix + 300g of coconut icing sugar + 4 tsp ground ginger
150g oil or melted butter (I use macadamia oil. I have found that the butter makes it more cakey where as the oil makes it more like a slice)
up to 4 tbl maple syrup
1/2 cup desiccated coconut
150g butter or butter substitute/oil for the icing (I used butter because I am ‘French Paleo’ and therefore enjoy wine and butter) IF you use COCONUT OIL you will need 100g coconut oil and 50g coconut cream solid from the top of the can (don’t shake the can)
Check here to make your own icing sugar icing sugar
(click here to get the mix and icing sugar deal pack)
Now do this to create gingery crunch perfection..
Preheat oven to 180c
Line a tin approx 20cm square with baking paper
Mix the oil, baking mix, coconut and maple syrup together until sticky and combined
Press the mixture into the prepared tin and bake in the oven for 20-30 min. Mixture will not be set and will harden as it cools BUT Edges will be crispy when you take it out and it will be a nice darkish golden brown. Don’t let the edges get too brown though or the icing and the base won’t gel together nicely. (I’ll add photos soon once I remake this dish) Leave in tin
Heat the icing ingredients in a saucepan stirring over medium heat until melted and you have a nice smooth icing. I used my thermomix for this, so I cannot tell you how long this takes sadly.
Pour the icing over the slice and leave in tin to cool. Store in an airtight container in the fridge…if you can keep your hands off it.