Ginger Crunch, my favourite thing ever!
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
- 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
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