Ginger Rice Crunch Recipegluten Free
GLUTEN-FREE GINGER RICE CRUNCH
Gluten-free Rice Chex® mixes up into a honey of a snack with banana, coconut, nuts and ginger.
Provided by Betty Crocker Kitchens
Categories Snack
Time 1h15m
Yield 24
Number Of Ingredients 9
Steps:
- Heat oven to 250°F. Spray large roasting pan with cooking spray. In 1-quart saucepan, heat brown sugar, butter, honey and ginger to boiling. Remove from heat; cool slightly.
- Into roasting pan, measure cereal, banana chips, almonds and coconut. Stir in brown sugar mixture until evenly coated.
- Bake 50 minutes, stirring every 15 minutes. Spread on waxed paper or foil; cool about 15 minutes. Place in serving bowl; stir in cranberries. Store in airtight container.
Nutrition Facts : Calories 140, Carbohydrate 18 g, Cholesterol 5 mg, Fat 1 1/2, Fiber 1 g, Protein 2 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 85 mg, Sugar 10 g, TransFat 0 g
GLUTEN FREE GINGER CRUNCH
A crunchy Kiwi classic, this gluten free ginger crunch is nicely spicy with a super thick layer of icing!
Provided by Natalie | Gluten Free Kiwi Favourites
Categories gluten free slices and bars
Time 1h10m
Number Of Ingredients 12
Steps:
- Heat the oven to 180°C (170° fan forced).Line a 20cm square cake pan or equivalent sized slice tin with baking paper. Use two long strips in a cross shape, leaving an overhang on each side, so you can lift the slice out later. I like to clip the ends down with binder clips so they don't flap around.
- In a medium-sized heatproof bowl microwave the butter in short bursts until just melted. Stir in the sugar, then sift in the gluten-free flour, ginger, baking powder and xanthan gum. Stir until well combined. The mixture should look like suuuuper soft cookie dough.
- Spread the mix evenly into the cake pan or slice tin. An offset spatula works well, otherwise, the back of a spoon will do the trick nicely too.
- Bake for 30 minutes, or until golden at the edges and no longer shiny in the middle.
- While the base bakes, prepare the ingredients for the icing.When the base is almost ready, place the butter, water and golden syrup into a medium-sized heatproof jug or bowl and microwave until the butter is just melted. Sift in the icing sugar and ground ginger, then mix until well combined. Give it a taste, if it's not ginger-y enough for you, add a bit more ground ginger.
- When the base comes out of the oven, carefully spoon over the icing, and spread it out evenly. Sprinkle with chopped glacé ginger, if desired.
- Leave to set completely, it's best to do this at room temperature, but if you're in a hurry, you can pop it in the fridge for a bit. Slice into squares using a large sharp knife.
- Store in an airtight container. Keeps for ages... if it doesn't get eaten first!
Nutrition Facts : ServingSize 1 piece
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