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Gluten-Free Paleo Ginger Crunch

Inspired from my recent travel to New Zealand – a classic Kiwi favorite made healthy!

Servings

6

Prep Time:

15 min.

Chill for:

2~3 hrs.

Good For:

Desserts, Snacks

Introduction

Gluten-Free Paleo Ginger Crunch

We just got back from New Zealand and one of the things I was looking forward to was trying the famous Kiwi classic: ginger crunch! Ginger crunch, or ginger slice or ginger square, is basically a rectangular shortbread base topped with ginger icing. So on one of the first days we headed to a local café and tried a slice…
And it was delicious, but also SUPER sweet! I had to split it with the hubby and our friend. It made me want to attempt a healthier version. This no-bake recipe that I thought up is easy, quick and uses basic gluten-free, paleo ingredients that you might have around your house. 

Ginger Crunch Meraki Japan

Ingredients

CRUST

  • Almond flour, 1 cup

  • Coconut flakes, 1/2 cup

  • Baking powder, 1 tsp. 

  • Ginger powder, 1 tsp.

  • Dash of salt

  • Coconut oil, melted, 1/4 cup

  • Coconut sugar, 1/2 cup

  • Maple syrup, 2 tbsp.

ICING

  • Almond butter, 1/4 cup

  • Coconut oil, melted, 1/4 cup

  • Maple syrup, 3-4 tbsp.

  • Grated ginger, 1 tbsp.

  • Dash of salt 

      Preheat your oven to 170C.
      Mix crust ingredients well and then press down into a muffin tray. It won’t be very sticky or gooey but rather quite crumbly, so press down firmly.
      Bake for 10 minutes.
      Meanwhile, mix the icing ingredients. I added 3 tablespoons of maple syrup but if you want it sweeter, add a tablespoon more! For more spice, add another 1 tbsp. of ginger. 
      Cool your crusts till they’re room temperature (don’t add the icing straight onto freshly baked crust), then layer the icing on.
      Chill in the fridge for 2~3 hours until the icing is firm. It won’t take too long as coconut oil cools easily!  

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