Ginger Crunch

Deb January 3, 2006

This recipe is inspired by the Edmonds Ginger Crunch recipe that is found at many Kiwi cake shops or parties, though the base isn’t as crisp.

  • 200g crispy almonds (1.5 cups) or crispy cashews (1.75 cups) *
  • 100gm (4 oz) unrefined sugar (to reduce sugar: 4 Tbs sugar, 1/16 tsp stevia powder)
  • 1 cup arrowroot (to make starch free, replace with ½ cup coconut flour, for a fully SCD legal recipe, see the GF appendix)
  • 1 1/2 teaspoons ground ginger
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/2 teaspoon sea salt
  • 125gm (4.5 oz) softened butter or coconut oil
  • 1 tablespoon water

Process almonds and sugar in food processor till finely ground. Add remaining dry ingredients and blend well. Add butter or coconut oil, and blend till well mixed. Add water and blend. Press into a 19 x 19 cm baking tray that has been lined with baking paper. Bake for about 20-25 minutes at 150C (300F).

Icing:

  • 75gm (3 oz) softened butter
  • 2 tsp ginger powder
  • 2-3 Tbs raw honey OR 4 Tbs unrefined sugar

You can melt these together and pour over the top, to make a glaze-like topping. Or whip them together to make a fluffier topping.

Either way, ice the slice and cut into squares while it’s still warm. But leave in the tray till fully cold before taking off the tray. Store in the fridge.

*using slightly more nuts makes it crispier, using slightly less makes it fudgier