Ginger Crunch
You’ll fall in love from the first bite. Our ANZAC-inspired ginger crunch has a delicious baked oaty base with spicy ginger and a melt in your mouth ginger cream topping.
If you are gluten free you can replace the flour with buckwheat flour and rolled oats with buckwheat flakes.
Serves: 10
Time: 40 minutes
Ingredients –
Base:
1 ½ cups buckwheat
1 cup rolled oats
½ cup dried coconut
⅓ cup coconut oil, melted
¼ cup water
¼ cup maple syrup
2 tbsp coconut sugar
2 tsp ground ginger
½ tsp baking powder
½ tsp sea salt
Ginger Cream:
1 cup cashews, soaked in boiling water for 5 minutes + drained
½ cup dried dates, soaked in boiling water for 5 minutes + drained
⅓ cup water
¼ cup coconut oil, melted
3 tbsp maple syrup
2 tsp ground ginger
½ tsp sea salt
Method –
Preheat the oven to 180C and line a baking tin with baking paper. Set aside.
Add the buckwheat to a blender and blend until a fine flour is formed. Pour the buckwheat flour into a medium sized mixing bowl, along with all of the remaining base ingredients. Mix to combine and until you have a mixture that sticks together nicely.
Press the mixture into the lined tin, using the back of a spoon to get it even and flat.
Place in the oven to cook for 15 mins.
Once the base is out of the oven, set aside to cool while you make the ginger cream.
For the ginger cream, add all of the ingredients into a blender or food processor and blend until you have a thick, smooth cream.
Pour the ginger cream on top of the base and spread out evenly by gently banging the tin a few times on a bench top. Place in the freezer to set for 2 hours.
Once the ginger crunch is set, cut into squares and store in an airtight container in the fridge for up to 7 days or in the freezer for up to 2 months.
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