Ginger Crunch has to be one of my favourite baked goods. Yes, I am a Dietitian and I am allowed to love baked goods. Though I don’t love that when it is hot and humid in Melbourne, in a home without air-conditioning, turning the oven on is not an option. So, I thought I might try my hand at a raw version of my favourite slice. Well, let me tell you something, if you love ginger crunch before it is even cooked, you will love this one. Yep, raw ginger crunch really just tastes like un-cooked ginger crunch. So, if you were expecting something that was going to revolutionise your consumption of baked goods, sorry not this time. However, when giving it to an American who has never tried Ginger Crunch before, it passed the taste test. Now I feel I may have been a little deceiving calling it Ginger Crunch, rather than just Ginger Slice. Because the only true way to get the “crunch” part is to cook it in the oven. Even when keeping this one cool in the freezer, it has a little, but not quite all of the crunch. But, read my notes section below it you are able to survive turning the oven on, and mainly for all of you in the Northern Hemisphere at the moment, for instructions on turning the slice into a crunch.
- 1 cup dates, chopped (soaked in a cup of boiling water)
- 2.5 cups almond meal
- 1.5 cups wholegrain oats
- 1/2 cup coconut, desiccated
- 4 tsp ground ginger
- 1/2 cup coconut oil
- 1/4 cup honey
- 2 tbsp ground ginger
- 1 tbsp fresh ginger (finely chopped)
- Line a 20 x 30cm slice tin with baking paper and set aside
- Place the chopped dates in a bowl and cover with boiling water, then set aside
- In a large bowl combine all dry ingredients and mix well
- Place soaked dates in a food processor (or blender as I did) and mix until smooth
- Make a well in the dry ingredients, add the blended dates and stir with a wooden spoon until the mixture resembles dough
- Press the dough mixture into the slice tin and place in the fridge for 1 hour (or freezer if you want it to chill faster)
- Combine all the topping ingredients in a pot on the stove, stir until the coconut oil it only just melted then remove from the heat and whisk for 1-minute and the mixture begins to thicken
- Pour the topping over the base of the slice and place in the freezer to set (about 1 hour)
- Remove from the freezer and slice into 24 pieces
- Store in an air-tight container in the freezer
For those who have the joys of using an oven in an air-conditioned home, or you are in winter not summer, you can put the base of the slice into the oven at point 6, instead of placing it in the fridge or freezer to set. This would mean cooking it at about 180 for 15-20 minutes, or until golden brown.
Raw or cooked it is a delicious, and much healthier recipe for all those who love Ginger Crunch!
What is your favourite slice recipe? xx