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

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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?!

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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

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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!

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14 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!

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