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 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.



  • 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


  • 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


  • 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!



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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