Gluten Free Ginger Crunch Recipes

GLUTEN FREE GINGER CRUNCH

Gluten Free Ginger Crunch image

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

Time 1h10m

Number Of Ingredients 12

Ingredients

200 g butter
225 g gluten free flour
80 g brown sugar
2 teaspoons ground ginger
3/4 teaspoon baking powder
3/4 teaspoon xanthan gum
60 g butter
3 Tablespoons water
3 Tablespoons golden syrup
450 g icing sugar
4 - 5 teaspoons ground ginger
Optional: chopped glacé ginger (to decorate.)

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

GLUTEN-FREE GINGER RICE CRUNCH

Gluten-Free Ginger Rice Crunch image

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

Ingredients

1/4 cup packed brown sugar
1/4 cup butter or margarine
1/4 cup honey
1 1/2 teaspoons ground ginger or cardamom
6 cups Rice Chex™ cereal (gluten free)
1 cup dried banana chips
1 cup unblanched whole almonds
1 cup flaked coconut
1/2 cup sweetened dried cranberries or dried pineapple

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

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