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
Nutrition Facts : ServingSize 1 piece, Calories 172 kcal, Carbohydrate 21 g, Protein 1 g, Fat 10 g, SaturatedFat 6 g, Cholesterol 26 mg, Sodium 95 mg, Fiber 1 g, Sugar 14 g
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
GINGER-RICE CRUNCH RECIPE(GLUTEN FREE)
Gluten-free Rice Chex* mixes up into a honey of a snack with banana, coconut, nuts and ginger.
Categories Snack
Time 1h15m
Yield 24
Number Of Ingredients 9
Steps:
- Heat oven to 250ºF. 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 : ServingSize 24 Servings (1/2 cup each)
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
GLUTEN FREE CRUNCHY CHINESE NOODLES
My celiac husband really missed crunchy noodles with his Chinese food, so we were thrilled when this recipe turned out so well.
Provided by AzMelody
Categories Chinese
Time 30m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Heat oil to 370 degrees.
- Mix egg, flour, salt and water. Use more or less water to reach a thick batter consistency.
- If you have a pastry bag, put the batter in the pastry bag, using a medium-small tip. If you don't have a pastry bag (I don't), take a large plastic Ziploc freezer bag and cut a small piece off of one of the corners. Be careful, as it's easy to cut a larger hole than you need.
- Squeeze the batter out of the bag into the hot oil. I found it easiest to squeeze out a rather large "squiggle", overlapping the strings, rather than trying to make shorter, individual noodles. Having the noodles fry together in a squiggle also makes it easier to turn the noodles to brown on both sides.
- Once the noodles are golden brown, remove from the oil and place on a cake rack to drain. Once the oil has drained and the noodles have cooled, place them in a large freezer bag and use your hands to break them up into smaller noodles.
- Store in the plastic bag.
Nutrition Facts : Calories 1126.5, Fat 110.8, SaturatedFat 8.3, Cholesterol 52.9, Sodium 599.2, Carbohydrate 31.8, Fiber 0.9, Sugar 0.1, Protein 3.9
GLUTEN-FREE COCONUT GINGER RICE
This sweet yet savory side dish is a quick and easy way to bring Island flavors to mealtime.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 30m
Yield 8
Number Of Ingredients 9
Steps:
- Heat broth, coconut milk, gingerroot and salt to boiling in 3-quart saucepan over medium-high heat. Stir in rice. Heat to boiling; reduce heat. Cover and simmer about 15 minutes or until rice is tender and liquid is absorbed; remove from heat.
- Add lime peel and onions. Fluff rice, lime peel and onions lighly with fork to mix. Garnish with coconut and lime slices.
Nutrition Facts : Calories 180, Carbohydrate 30 g, Cholesterol 0 mg, Fat 1/2, Fiber 1 g, Protein 5 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 350 mg
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