There is just something about digging in to a sweet tasting gingery goodness that makes me all warm and fuzzy. If you have never heard of ginger crunch is another Kiwi iconic slice that would normal be served at afternoon tea time, its another classic. I used to make ginger crunch almost every weekend, the original recipe is made up of flour butter and golden syrup, with the amount of golden syrup and sugar in the mixture no wonder I whacked on the pounds.
Its a smooth
caramel like spicy ginger topping with a sweet crispy biscuit crunch, the
texture is just divine you just want to eat all of it, because I love this so
much I wanted to create a clean version of this addicting slice. Give it a go
and see what you think of them.
Ingredients
Base
1 cup ground
almonds
3/4 cup finely
desiccated coconut
1/2 cup of oats
1 1/2 tsp ground
ginger
pinch salt
2 tbsp coconut
oil
3 tbsp Maple
syrup
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
2 tsp ground
ginger
Directions
STEP ONE
Grease and line a loaf tin or what I used a deep tray. Preheat the oven to 150°C/300°F
STEP TWO
Add the dry
ingredients to a bowl and mix together till well combined. Melt the coconut oil and maple syrup together in a separate bowl or saucepan. Pour over
the dry ingredients and mix to combine.
STEP THREE
Press the mixture
firmly down (I mean firmly other wise it will crumble when being cut) into the prepared tin and bake in the oven for 12-18mins –
until golden brown on top.
STEP FOUR
Remove from the oven and allow to cool fully before putting the topping on. While your biscuit crust is cooling make the caramel topping.
STEP FIVE
