Ingredients

1 x HGG ginger crunch pack (includes ginger mix and ginger icing)
OR IF YOU DON'T HAVE THE GINGER CRUNCH BOX
1 packet of HGG paleo ginger baking mix + 1/2 cup desiccated coconut
300g of coconut icing sugar + 4 tsp ground ginger
BASE
150g oil or melted butter (I use macadamia oil. I have found that the butter makes it more cakey whereas the oil makes it more like a slice)
up to 4 tbl maple syrup
ICING
50g 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)

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

Instructions

Check here to make your own icing sugar

(click here to get the mix and icing sugar deal pack)

ginger crunch 1Preheat oven to 180c
Line a tin approx 20cm square with baking paper
Mix the oil, baking mix, (coconut if using) 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. Leave in tin

Heat the icing ingredients (butter or oil/cream with the icing sugar and ginger powder if using) 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.

Leave a Reply

Your email address will not be published.