Debs Nutritious Ginger Crunch!

Sometimes you've just gotta have a little good with the bad and sometimes icing on something nourishing and full of beneficial fats like nuts and coconut is just what the Doctor ordered!  Of course there is also my yummy coconut fudge icing that I'll post another time which is guilt free, but this is a traditional slice with a modern twist, or rather a modern slice with a traditional twist!

The kids are getting back into routine after their summer holidays and are a bit tired... so some good ole nourishing home baking is just what's needed!

Yesterday I baked delicious blueberry friands, gluten and grain free of course, using almond flour and coconut flour.  And then I made this scrummy Ginger Crunch!  It's my oldest daughters 15th birthday today and Ginger Crunch is her favorite, so just for her I created this years ago but it hasn't graced our kitchen in a while!  With the horrid teenage mood she's been in lately, I hadn't been feeling the love... what better way to make amends after a mother-daughter altercation, than with her favorite food!

The recipe is SOOOO easy to make, and takes no time at all.  If you are on a GAPs diet or Candida diet, or watching your blood sugars or weight, ensure you use Erythritol instead of sugar.  While not a whole food, it has some benefits by enabling us to have sweet tasting food without the calories, blood sugar issues or stimulating candida growth.  And of course if you are on a sugar free diet, omit the icing on the top!

Debs Nutritious Ginger Crunch

1) Preheat oven to 170 C, or 338 F

2) Grind together in a food processor until breadcrumb size:

3/4 Cup Sunflour Seeds, raw
1/2 cup cashew nuts, raw

1/2 cup pumpkin seeds, raw 

3) In a mixing bowl add the following to the above:

1/2 cup sesame seeds, hulled

1/2 cup coconut flour (chickpea or spelt may be substituted)

3/4 cup ground almond

3/4 cup erythitol or sugar (coconut sugar or rapadura or sucanat is best)

1/2 cup fine organic desiccated coconut, sulphite free

2 rounded teaspoons ground ginger powder
1 tsp each of guar gum and xanthum gum (or 2 tsp of either)
Big pinch Himalayan Salt

4) Then add:
2 large eggs

200 grams melted butter or coconut oil

Mix together well and press into a lined baking tray 20cm x 20cm until its about 1 1/2 cm thick.
Ensure you press firmly.

5) Fanbake for 10 -12 mins until the edges are golden and your kitchen smells divine!

Remove from oven and leave to cool.

6) Ice with Ginger Icing:

1 1/2 cups icing (powdered) sugar
1-2 tbsp ground ginger, to taste
1 tbsp butter
1/3 cup hot water
Place the butter and hot water into a bowl and mix to melt butter.
Sieve the icing sugar and ground ginger into the bowl and combine into a smooth icing.  If too thick add more water, if too thin add more sugar.
Smooth onto of crunch and refrigerate to set.

Remove from tray by lifting the baking paper, cut into small 4cm x 4cm squares, stack in layers of baking paper and store in the refrigerator.

Yum! Delicious with Ginger Tea!

Warmest wishes

Deborah Murtagh

PS  Don't forget to pop over to my website www.healthykitchen.co.nz for more recipes!