Gluten-free Ginger Crunch

This was based on a Healtheries recipe in the December 2012 Healthy Food Guide. I have made a few changes to the recipe, so am publishing it here. You can also go on to the Healtheries website or Like their Facebook page http://www.facebook.com/healtheries. It is crunchy, sweet and sticky and very tasty – impossible to stop at one piece so is a special treat in our house! I really like the addition of the almonds and the rice flakes – it makes the base a little more textured and adds extra flavours. This slice goes down very well with everyone, not just the gluten-intolerant! It is also very quick and easy to make.

Ingredients

Base

  • 2 tbsp golden syrup
  • 150g butter
  • 1/4 cup brown sugar
  • 2 tbsp crystallised ginger, finely chopped
  • 1 and 1/4 cups rice flakes
  • 1/2 cup almonds, roasted and chopped into smallish pieces
  • 1 cup gluten-free flour
  • 1/2 cup dessicated coconut

Topping

  • 100g butter
  • 1 and 1/2 tbsp ground ginger
  • 5 tbsp golden syrup
  • 2 cups icing sugar
  • About 1 tbsp crystallised ginger, finely chopped

 

ready to go into the fridge

ready to go into the fridge

Method

  • Preheat oven to 180 degrees centigrade.
  • Grease and line a slice or sponge roll tin with baking paper.
  • To make the base, melt together the brown sugar, golden syrup, butter and ginger in a medium saucepan.  Allow to heat through until the sugar is melted and the ingredients thoroughly combined.
  • Add the remaining base ingredients and mix very well.
  • Press into tin and bake for 15-20 minutes until golden brown. Remove from oven and allow to cool a little.
  • Note – immediately run the saucepan under hot water otherwise the mix cakes on and can be hard to get off.
  • To make the topping, melt together the butter, ginger, golden syrup and icing sugar in a saucepan (I saved on dishes by using the same saucepan).
  • Once the ingredients are really well combined and ave become quite a thick, fudge/ caramel/ butterscotch looking sauce, remove from heat and beat well for a couple of minutes.
  • Pour over the warm base. Sprinkle the chopped crystallised ginger. Put into the fridge to set.
  • Once set, remove from the fridge and cut into pieces using a hot knife.

Eating with a cup of tea or coffee is recommended.

The finished product. The cuppa is on the bench!

The finished product. The cuppa is on the bench!

 

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4 thoughts on “Gluten-free Ginger Crunch

    • Hi Judy

      I really think that the rice flakes make the texture on the base right, although you could probably use rice flour and just have a drier, less crunchy base. I’ve seen them at most Countdowns, the Gluten-free Grocer and Naturally Organics, but I;m sure they’re available elsewhere also.

      Thanks so much for stopping by – please do come back again!

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