A Kiwi classic, with a modern upgrade to suit the more health-conscious ginger crunch fans! I’ve been making ginger crunch from the Edmonds Cookbook since I was a little girl in my Nanna’s kitchen. Over the years, I’ve tweaked and modified the recipe and versions thereof, to come up with something with a little more protein, a lot more texture, and a much better-suited rendition for those who are gluten-intolerant or just prefer to stay away from gluten for other health reasons. This slightly warming slice (thanks to the ginger) pairs perfectly in Autumn with a fresh lemon tea (or your classic Gumboot if you are keeping things traditional!), any time of day. Enjoy!
¾ cup of coconut sugar
1.5 cups of Edmonds Gluten free flour mix
3/4 cup of desiccated coconut
¼ cup very finely chopped pistachio nuts
½ cup of ground almonds
1 tsp of baking powder
1 heaped tablespoon of ginger powder
2 tablespoons of maple syrup
100 g butter
⅓ cup of maple syrup
2.5 cups of icing sugar
1 tablespoon of ground ginger
½ cup of roughly chopped pistachio nuts
½ cup of roughly chopped crystallised ginger
Sprinkle of flaky sea salt (optional)
Health Bite: Pistachio nuts are a great source of vitamins and minerals, including; Manganese, phosphorous, potassium, copper and Vitamin B6. They are a good source of protein and although high in fat like many nuts, they mostly contain monounsaturated fats (the heart-healthy kind). We heart pistachios!
Cold A cold is a viral infection that affects your nose, sinuses, throat and upper chest. It usually goes away by itself in 7 to 10 days. The symptom..
They don’t call it the silly season for nothing. December is a month I have a love/ hate relationship with and I’m sure I’m not alone. If thi..
‘Tis the season to celebrate and I think we’re all ready to toast “Cheers to that”! It’s time to relax, be with family and to indulge in som..