Ginger Crunch Two Ways (Wholefood & Grain-free options)


Oh Ginger Crunch. You little ripper!

I love this stuff.

For those of you who have had no prior experience of said slice; this is another little beauty that pops up often in Kiwi homes for after school snacks or weekend treats. A good old classic like Afghan Biscuits. It holds a warm spicy ginger hit and a sweet crispy crunch; you just want to eat more and more till you’re overloaded with gingery goodness.

Here’s my two Hungry Cub versions (one whole-food and one free of grains)Β of what is traditionally a mix of golden syrup, flour and butter. I love both, but maybe with a push the oats version would win for me on the day.

Give them a whirl and see which one you prefer. What better way to embrace this cooling weather?!


Ginger CrunchΒ – Wholefood version

1 cup ground almonds

3/4 cup rolled oats (use gluten free oats if you require gluten free)

1/4 cup cashews, chopped – optional (the added crunch is delicious so I highly recommend!)

1 1/2 tsp ground ginger

1/8 tsp baking soda

3 tbsp butter (or coconut oil)

3 tbsp honey


Ginger Crunch Β – Grain-free Version

1 cup ground almonds

3/4 cup finely desiccated coconut

1/4 cup cashews, chopped – optional (the added crunch is delicious so I highly recommend!)

1 1/2 tsp ground ginger

pinch salt

2 tbsp coconut oil

3 tbsp honey


Grease and line a loaf tin (my one measures 20cmx10cm). Preheat the oven to 150’C/300’F

Add the dry ingredients to a bowl and mix together till well blended. Melt the butter/coconut oil and honey together in a separate bowl or saucepan. Pour over the dry ingredients and mix to combine.

Press the mixture firmly down into the prepared loaf tin and bake in the oven for 12-18mins – until golden brown on top. Remove from the oven and allow to cool slightly before lifting it gently from the tin and cooling completely on a wire rack. While it’s cooling, prepare the topping…


Ginger Topping

1/2 cup (tightly packed) dates, covered and soaked in boiled water for 2+ hours (can leave overnight) then drained

1 tbsp softened coconut oil or butter

2 tsp ground ginger

Combine all ingredients and blend together with a blender or food processor (I find it easiest to place them in a soup bowl and blitz with my stick blender). Spread evenly over the base and then store the slice in the refrigerator until required for the eating!



16 thoughts on “Ginger Crunch Two Ways (Wholefood & Grain-free options)

  1. Shannon M says:

    Yum! I’m going to try these over the weekend. I’m just wondering did you use fresh medjool dates or dried dates?

  2. Casey says:

    Yum! Made the paleo version of this today and just gave it a try. It is seriously so delish! Hubby loved it too. Thanks for the recipe πŸ™‚

  3. Kathryn says:

    Thanks for sharing this recipe. Love that it uses whole foods and not loaded with sugar as original versions usually are. Making this as I type. Will be trying your other recipes also. Thanks!

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s