Raw Ginger Crunch

April 17, 2017

 I was recently inspired by begoodorganics healthy ginger crunch.  I loved the idea of a healthy ginger crunch slice. This recipe is a slight adaptation to ingredients that are easy to find in Australia and I also wanted it gluten free. I loved the idea of a nut free slicefor a change. It's perfect. It has a delicious pop of crunch. A lovely sweet warm ginger flavour and a creamy coconut topping. I know you are going to love this one.

 

If you only like a hint of ginger start small and work your way up.

 

 

BASE
1cup of quinoa flakes

1cup of desiccated coconut
1cup of dates

1/2 cup of pepitas

1/2 cup of sunflower seeds

1 tablespoon of fresh ginger

2 teaspoons of ground ginger

Large pinch sea salt
1 tbsp vanilla extract
1 tbsp coconut oil

4 tablespoons of maple

2 tablespoons of water 

1 cup of bukkinis or caramelised buckwheat


COCONUT GINGER TOPPING
2 cups of desiccated coconut
3 tablespoons of coconut oil 
2 tablespoons of fresh ginger (finely grated)
2 teaspoons of ground ginger
1/2 cup of maple syrup

1.5 cups of coconut cream

1 banana
1/2 tsp sea salt

Base: 

Blend quinoa flakes, coconut, pepitas, sunflower seeds until they are finely blended. Add the dates, gingers, salt, vanilla, maple and coconut oil. Blend until they are finely chopped and begin to come together. If they aren't coming together and don't stick together when pressed, add some of the water gradually. You want the ingredients to stick together when pressed. Kind of like a bliss ball texture. 

 

Stir the buckkinis through the mix. Don't blend as you want the crunch.

Press into a lined rectangle tray until firm and compact and place in the fridge to set.

 

Icing: 

Blend all the ingredients together until they are finely processed.
Press onto your base and flatten with a spatula, then place back in the fridge for at least an hour to set.
Slice into bars and keep in the fridge for up to two weeks.


NOTES
If you don't have fresh ginger you can use ginger paste in the cold section of the fridge.


If you don't have caramelised buckinis, you can use your own activated buckwheat. Or puffed quinoa. But if you can get your hands on the buckwheat it's an amazing crunch! I buy mine from source foods in warriewood.


Don't worry if your fresh ginger doesn't completely blend in - it's rather delicious when you bite into a chunk of fresh zesty ginger in the base and icing!
 

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