Gluten Free Ginger Crunch

Updated: Sep 21, 2019

Slight life update. My dad flew down for an impromptu trip last week from Rotorua (in case you didn’t know I am a North Islander, tell no one) He was here for 24 wonderful hours and then he hopped in his new car and did the big drive home from Christchurch to Rotorua. No one should drive two islands without snacks, so I jumped in the kitchen to make one of his favourites. Ginger Crunch!

Ginger Crunch is a favourite in both of our families I think it’s got something to do with the fact it’s packed full of flavour, it takes less than an hour to make and it uses simple ingredients which a lot of people will have lying around at home.

Another bonus? My recipe is GLUTEN FREE!! However, it’s full of sugar. But you know what? Treat yourself.

Here’s what you’ll need: This base recipe is based on my cheesecake base which you can find here

The Base:

  1. 1 cup of Desiccated Coconut (if you don’t like coconut, use LSA)

  2. 1 cup of Rice Flour

  3. 100 grams of softened Butter

  4. 1 tablespoon of Ground Ginger

Combine all of the above in a bowl with your hands. Compact into a baking dish and bake at 180 deg for approx. 20 mins.

When removing from the oven, it will feel slightly wet from the butter, this is fine – it is cooked. If you’re unsure it can go in for up to 25 mins/until golden.

The Icing:

  1. 100 grams of icing sugar

  2. 1 tsp of crushed ginger

  3. 1 tablespoon of Golden Syrup

  4. 1 tablespoon of ground ginger

  5. 75 grams of softened butter

If you are dairy-free, I’d love to know a substitute for butter. Research tells me Avocado might do the trick? But I haven’t tried it so don’t quote me on that.

Take your softened butter – and stir it through the rest of your icing ingredients, until the mixture is completely mixed and smooth. Put aside until your base is out of the oven, and COOL. This is super important. If you put the icing over the base when it’s remotely warm, the butter is going to melt and it’s going to be a sticky mess.

Once your base is cool, pour your icing over the top – and even it out all over with a spatula. Leave to set in the fridge for up to an hour.

You’re done. Eat, demolish, ENJOY it.