Gluten Free Ginger Crunch

I had never made gluten free ginger crunch before, so I wasn’t quite sure how it would turn out. One of the kids requested ginger crunch after our Sunday roast dinner, so I thought I’d give it a go. To my surprise, and much to the kids’ delight, it turned out beautifully. This wholesome version has a crunchy almond meal base and a creamy ginger icing, and I think it might become a regular in our house.

I hope you enjoy making (and eating) it too!

Here’s what you need to make the base:

• 1 cup almond meal
• ½ cup coconut flour
• ½ cup desiccated coconut
• ½ cup chopped almonds or walnuts (I actually used 1/4 cup almonds and 1/4 cup walnuts)
• 2 tsp ground ginger
• ½ tsp baking powder
• ½ tsp Himalayan fine pink salt
• ¼ cup coconut oil melted
• 1 tbsp maple syrup (could add up to two more depending on your sweet tooth!)
• 1 tsp vanilla extract

Here’s how to put the base together:

1. Preheat the oven to 160°C fan bake, or 170°C conventional.
2. Line a 20 x 20 cm square tin with baking paper or whatever dish you want to use
3. In a large bowl, combine the almond meal, coconut flour, desiccated coconut, chopped almonds, ginger, baking powder, salt. I used our Thermomix on speed 4.
4. In a separate bowl, whisk together the melted coconut oil, maple syrup, vanilla.
5. Pour the wet ingredients into the dry ingredients and stir well. Again I used our Thermomix on speed 4 TIP: The mixture should resemble slightly damp sand. When you squeeze a handful together, it should hold its shape.
6. Press the mixture firmly (and I mean firmly) into the prepared tin lined with baking paper. I formed a fist with my hand and used that to compress the mixture down and prevent crumbling.
7. Bake for 15–18 minutes, until the edges are lightly golden.
8. Allow the base to cool completely before spreading on the ginger cream topping. If the base is warm, the topping will soften and may not set properly.
9. Refrigerate for at least 2 hours before slicing.

Options & Tips:

• You can use pecans instead of almonds or walnuts if you prefer.
• Add a couple of extra teaspoons of ginger for a stronger ginger taste
• Add some cinnamon which will give it some warmth and additional sweetness. I did this because I used a small amount of maple syrup and cinnamon naturally sweetens as well.
• If your base at step 5 (putting the base together) is too dry, add 1 teaspoon of water at a time until it just comes together. But not to much or you could add I liitle more melted coconut oil
• If your base at step 5 (putting the basee together) is too wet, add up to a tablespoon of almond meal. Only add a little at a time as you may not need all the almond meal.
• Sprinkle a little toasted coconut over the top of the ginger icing before chilling for added texture.
• Refrigerate overnight for extra setting before serving.

Here’s what you need to make the ginger icing:

• 1 cup cashews, soaked in boiling water for 5 minutes + drained
• ½ cup medjool dates soaked in boiling water for 5 minutes + drained
• ⅓ cup water
• ¼ cup coconut oil melted
• 3 tbsp maple syrup
• 2 tsp ground ginger
• ½ tsp Himalayan fine pink salt

Here’s how to put the ginger icing together:

• Add all of the ingredients into a blender or food processor and combine until you have a thick, smooth cream. I used our Thermomix on speed 5-6.
• Pour the ginger cream on top of the base and spread out evenly using a spatula or the back of a dessert sppon.
• Place in the fridge to set for up to 2 hours or overnight for a more firm crunch.
• Once set, cut into squares or rectangles.
• Store in an airtight container in the fridge for up to seven days or in the freezer for a couple of months, but I am sure it will all be eaten by then!

Enjoy!