Ginger Crunch, my favourite thing ever!

10 Mins30 Mins60 MinsLevel: Easy
Gluten free, vegan ginger crunch

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. Options for both dairy and non dairy

How to make homemade icing sugar.
1. grind 300g sugar in a food processor, thermomix, or blender on high for approx. 8-10 seconds. let it settle before lifting the lid. Every appliance is different., so you may need to blend/whiz it a bit longer if it’s not fine enough. However as you are melting this, it doesn’t have to be perfect. Make sure it weighs 300g when finished.
2. IF you want to make a big batch of icing sugar, you will need to add some starch otherwise it will clump in storage. You can use tapioca starch or corn starch or something similar. The ratio is 75% sugar, 25% starch. No need for starch if you are making it to use it straight away.
If your icing separates, just keep string until it comes together
You can even cool it in the fridge, then stir it a lot until it comes together.
I use deodorized coconut oil by Blue Coconut for the icing as I am not that keen on the taste of coconut oil. Any coconut cream is fine. You have to use the cream with the oil or else the icing will split.



  • BASE
  • 300g Velvety Baking Mix (2 1/4 cup)
  • 2 tsp ginger powder & 1 tsp cinnamon powder
  • 1/2 cup desiccated coconut
  • 100g oil or 150g melted butter (. I have found that the butter makes it more cakey whereas the oil makes it more like a slice)
  • 2- 4 tbl maple syrup
  • 300G Coconut Sugar
  • 8g of ginger powder (about 2 tablespoons)
  • 100g coconut oil + 50g coconut cream
  • OR 150G BUTTER


  • Melt 150g butter or 100g oil with 2-4 tbl maple syrup and stir until warm and small bubbles appear
  • Mix with the dry ingredients until nice and sticky (add more oil or maple syrup if required)
  • Bake in a lined square or rectangle tin at 180 until until dark golden brown. Approx 25 min
  • Leave to cool on wire rack while you make the icing
  • Using a thermomix, blender or grinder, whiz the coconut sugar until finely ground
  • In a medium sized pot, add the finely ground sugar, 8g ginger powder and either 150g butter or your coconut oil and coconut cream mix. Melt stirring occasionally until all the sugar has dissolved and it has created a smooth creamy icing (I use my thermomix for this part)
  • Pour over the warm base and let set. Store in the fridge or the freezer

Recipe comments

  • Tried this at your stall over the weekend at the Go Green Expo – it was TO DIE FOR, easily the best ginger crunch I’ve tried. Bought a box and I can’t wait to make it myself this weekend along with chocolate peanut butter cookies from the chocolate baking mix! Thanks!
    PS. Love the new packaging & recipes on the back.

  • YUM OMFreaking Gosh!! Perfect ginger crunch!! I was about to devour my kids ginger kisses then remembered I had the HGG Ginger Crunch, devine!! will definitely have to go into the freezer though…..wouldn’t last otherwise!! Will be back for sure.

    • Oh you definitely need to hide that stuff! Reason I knew I was onto a winner the first time I made it, was because my husbands kept going back to the fridge to get more and more and more…
      I’m glad you love it as much as we do

  • I’m dying of laughter as I don’t know how but my slice topping came out as very hard ginger toffee and I couldn’t even cut it with our best stone-coated knife. Obviously this is user error and not the fault of the recipe, but I had to share, hahaha! I did manage to snap it into pieces (though I squished the base a bit in places doing this,) and we can bite through it – it is still very tasty!

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