This ginger crunch is sensational the base is full of nourishment and the icing is old school ginger crunch icing because you can't beat that! The wholefood base stops the sugar crash from the icing. In moderation this is an awesome slice!
Ingredients
Base
- 1 cup of rolled oats (or almond meal for a gluten free option)
- 1 cup of shredded coconut
- ½ cup of pumpkin seeds
- ½ cup of walnut pieces (you can use pistachio’s if you don’t like walnuts)
- ½ cup of psyllium (optional - it’s a fabulous sweeper of the intestines! If you leave it out, add in an extra ½ a cup of oats)
- 2 tbsp. of ground ginger
- 250g of butter (melted)
- 2 tbsp. pure maple syrup
Icing
- 1 cup of icing sugar
- 2 tbsp. of golden syrup
- 25 g of butter
- 1 tbsp. of ground ginger
Method
Base
- Melt butter on a low heat then add maple syrup, in a large bowl
-
Combine all other ingredients then pour the butter mixture in and mix together
- Press into a lined slice tin and bake on 180 degrees C for 20 minutes or until golden.
- Cool it thoroughly in the fridge it needs to be really set before you cut it because there is no white flour or sugar it needs to set and is best kept in the fridge - so not ideal for lunchboxes (more of an after school treat!)
- Once set ice with the following:
Icing
Combine ingredients in a pot and gently heat stirring until everything is dissolved and combined, pour over slice allow icing to set and then cut and keep in the fridge.
Enjoy!