Gluten Free Ginger Crunch Recipes

GLUTEN-FREE GINGER RICE CRUNCH

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.

GINGER CRUNCH SHORTCAKE

Steps:

• Preheat Oven 350°F / 175°C (standard bake) 325°F / 165°C
• Grease 9 x 13" (20 x 30cm) pan and line with parchment paper. Make sure parchment paper edges are higher than the pan so you can easily lift cooked shortcake out before cutting.
• Cream Butter and Sugar
• Mix in Flour, Baking Powder and Ginger until it resembles crumbs
• Dump into prepared pan and press out evenly with hands
• Bake for 20 - 25 minutes until a very light golden color all over

GLUTEN FREE GINGER CRUNCH

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!

GLUTEN-FREE GINGERBREAD

Steps:

• In a small pan heat the butter, syrup and sugar together until melted, stirring occasionally. Set to one side to cool slightly. In a large bowl mix together the bicarb, ginger, cinnamon and flour. Pour in the melted butter mixture and stir to combine and using your hands, bring together to form a dough. This will be soft but will set up in the fridge.
• Take 2 sheets of greaseproof paper, lay the dough down on one, shape it into a rectangle and place the other sheet on top of it. Roll the dough out to 1/2 cm thick and put flat in the fridge for 1 hour to set and firm up.
• Heat the oven to 190C/170C fan/gas 5 and line a large baking tray with non-stick greaseproof paper. Take the rolled dough out of the fridge and cut out shapes from it. We did 9cm stars, but you can also choose any shape, depending on the size it will need a few mins less/more in the oven. We also did some with, smaller stars cut out the centre of them.
• Meanwhile make the icing, combine the icing sugar with 1 - 2 tbsp water, until it's thick and pipeable but not thin enough that it will run. Decorate the cooled biscuits with whatever designs