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Gluten free ginger & nut slice

April 01, 2014
by Chelsea Winter
gluten free ginger crunch, gluten free ginger slice, gluten free recipe, gluten free recipes, gluten free slice
37 Comments

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Gluten free ginger and nut slice

Gluten-free ginger & nut slice

Forget about the fact this is gluten-free – I’d go so far as to say it could be nicer than the original recipe for my standard Oaty Ginger Slice! It works with a standard gluten-free flour mix (one without raising agent already added) or you can use coconut flour. I find coconut flour can be quite drying, so you could perhaps add another 25g butter or use a little less dessicated coconut. You can use a food processor to speed up the nut-chopping – try to get it down to a medium crumb. A few big pieces are okay but if they’re all quite large, the slice can go crumbly when you slice it.

Base
175g butter
3/4 cup brown sugar
2 tbsp golden syrup
1 1/2 tsp baking powder
2 tsp ground ginger
1 cup plain gluten-free flour mix
1 cup desiccated coconut
1 1/2 cups nuts, very finely chopped (I used cashews and almonds)

Icing
150g butter
1 1/2 cups icing sugar, sifted
3 tbsp golden syrup
4 tsp ground ginger

Method

Preheat the oven to 180c conventional (160c fan bake). Line a 32cm x 22cm slice tin with baking paper so it goes up the sides.

Melt the butter, sugar and golden syrup in a large saucepan over a medium heat, stirring gently to combine. Remove from the heat.

Sift the coconut, flour, baking powder and ginger into the pan with the buttery mixture. Add the nuts and coconut, and stir to combine. Press the mixture into the prepared tin in an even layer and bake in the oven for 15 minutes. Remove from the oven and leave in the tin.

Heat the icing ingredients (start with 2 cups of the icing sugar) in a saucepan (just rinse the one you used for the base), stirring over a medium heat until melted. If the butter isn’t all mixing in nicely, add more icing sugar until you have a nice smooth icing. Pour/spread over the warm slice. Leave in the tin to cool then cut into slices. Store in an airtight container in the fridge for up to a week (yeah, good luck with that).

37 Comments
  1. Pingback: ChelseaWinter.co.nz Oaty ginger slice » ChelseaWinter.co.nz

  2. Alison. Blandford April 1, 2014 at 7:03 am Reply
    Chelsea Thank you so much for sharing the Ginger Crunch Recipe. It has to the yummiest slice I have ever tasted, every one raved over it. I will be making this forever now and sharing the recipe making sure that every one knows that it came from you. Once again. thanks Cheers Alison Blandford
    • Chelsea Winter April 1, 2014 at 8:52 pm Reply
      Thank you Alison!
  3. Janine April 1, 2014 at 7:20 am Reply
    Hi Chelsea, these look delicious, but where would I find coconut flour? And is there anything I can use in place of it if I can't find it?
    • Chelsea Winter April 1, 2014 at 8:51 pm Reply
      Most good supermarkets should have it Janine, in the healthy food aisle if not with the flours :)
    • Pam September 8, 2018 at 3:25 am Reply
      I just use plain GF flour It works everytime. Made this dozens of times. Real favorite
  4. Elyse carpenter April 1, 2014 at 7:56 pm Reply
    Hi Chelsea, Just wondering if rice flour would work in this coconut flour? Thanks :)
    • Chelsea Winter April 1, 2014 at 8:51 pm Reply
      I haven't actually tried it but give it a go!
    • Pam October 7, 2017 at 7:51 pm Reply
      I used ordinary GF flour and works exactly the same. Best and easiest slice ever. Everyone loves even none GF love it
  5. Elyse carpenter April 1, 2014 at 9:45 pm Reply
    Ok, I'll give it a go and let you know it turns out!
  6. Karyn April 1, 2014 at 10:07 pm Reply
    Is there a substitute for coconut flour please? It's not something I imagine I would use a lot of! :-)
    • Chelsea Winter April 2, 2014 at 3:37 am Reply
      You can try using gluten-free flour mix if you like!
  7. Kelly Brady April 2, 2014 at 7:34 am Reply
    Hi Chelsea I am intolerant to dairy soy and gluten. Any thoughts on what I could replace the dairy with. All spreads have soy products in them. I leaning towards coconut oil. What do ya reckon?? Cheers Kelly
    • Chelsea Winter April 2, 2014 at 9:38 am Reply
      Yup, go for extra virgin cold pressed coconut oil!
      • Toni Elaina Mc Daid April 12, 2020 at 12:19 am Reply
        Omg!!!!! The best ever gf ginger crunch. I sometimes put chopped up stem ginger in the icing. I make it for xmas presses and everyone adores it
  8. Pauline April 2, 2014 at 8:55 am Reply
    Hey thanks for including a gluten free recipie I am going to give it a try.
  9. Alison April 5, 2014 at 7:15 am Reply
    I replaced coconut flour with gluten free flour, the whole family said it was yum! Thanks
  10. Sophie April 8, 2014 at 11:09 pm Reply
    Delicious! kids loved it. I used almonds and hazelnuts.
  11. Karyn-Marie May 9, 2014 at 9:56 pm Reply
    This was great Chelsea, I used Brazils, peanuts, sunflower and pumpkin seeds. I love it but husband isn't fussed on all the coconut flour so I'll try some other GF flour variations next time for him. Thanks!
  12. Joan July 20, 2014 at 9:15 am Reply
    Made this today, wanted to try and get the same texture as the original oat one so........i followed the oat ones recipe and just used a gluten free baking mix and instead of oats used brown rice flakes. It was sensational :) Thank you
  13. Wendy September 1, 2014 at 6:49 am Reply
    Yum! Can't wait to make it... Had to miss out on ginger crunch today because it wasn't gluten free. Now I can make my own this weekend...
  14. Renee September 13, 2014 at 2:32 am Reply
    Hi Chelsea.. yummo !! made this today... instead of coconut flour I used buckwheat flour and instead of desiccated coconut I used almond meal.... turned out great... thanks for the recipe :)
  15. Nichole October 1, 2014 at 2:23 am Reply
    Hey, this is really yummy, I tried replacing the sugar with stevia, it didn't dissolve so I went back to the recipe, took it to a dinner party, what a hit.... I miss gingernut crunch, it's not very common in Australia. Thanks Chelsea
  16. Tania October 22, 2014 at 5:29 am Reply
    Hi Chelsea Thank you for sharing this recipe - I have always loved ginger crunch but have had to give it up with the gluten free diet thanks it was delicious : ) Thanks
  17. cher November 1, 2014 at 4:13 am Reply
    Best ever gluten free slice made for my work its a good seller !!! thank you very nice
  18. Kara July 7, 2015 at 8:51 am Reply
    What brand gluten free flour mix do you use?
    • Chelsea Winter August 8, 2015 at 5:49 am Reply
      I've used Edmonds and it was great.
  19. Dyanne August 9, 2015 at 12:27 am Reply
    SO nice to see that you've put the size of the slice tin!!!! No guessing game for this recipe!! Thank you!
  20. Nannette August 26, 2015 at 3:48 am Reply
    I made this for my sister who is celiac about 3 weeks ago and she is still raving about it! Ginger crunch was about the only sweet that she's ever liked and hasn't been able to have any since being diagnosed. Thank you Chelsea, to see how much she enjoyed it was fantastic especially when it can be so hard things she can eat. Will definitely be making this again and trying other gluten free recipes from your collection for our family get-togethers.
  21. Katrina Semmens May 18, 2016 at 8:55 pm Reply
    OMG this is the best slice I think I've ever made, even when I wasn't gluten free! I took this to work yesterday and it was devoured (non gf workmates). It's definately going to be my go to recipe - just have to keep nuts stocked up. So yummy. Thank you so much Chelsea.
  22. Tanya April 1, 2017 at 12:21 am Reply
    Made this today for my sister who is GF, it's her bridal shower tomorrow and needed something everyone could eat and enjoy. I knew if it was one of your recipes it was sure to be a knock out and it is!! YUM!! Now to stop the children and hubby devouring it before the party tomorrow ;) haha Thanks Chelsea, I have all your recipe books (standard request every birthday or christmas if there is one out I haven't got) and we love all the recipes we've tried! :D
    • Chelsea Winter April 4, 2017 at 1:34 am Reply
      Thanks Tanya, that is so cool!
  23. Rochelle whakarau July 16, 2017 at 1:22 am Reply
    Hi Chelsea Reading your recipe was like a friend telling me how to cook it. Great that you give alternative ingredients. Waiting patiently for slice to be ready then I'm off to my beasties to share so I don't guts the lot.
  24. Lee November 13, 2019 at 1:41 am Reply
    Some walnuts would work in the base too.
  25. Sheryll Hanning September 21, 2020 at 1:36 am Reply
    Absolutely divine, thank you Chelsea, a friend bought me some round to try so now make it.
  26. Amanda Taylor August 25, 2021 at 3:53 am Reply
    Hi The recipe ingredients doesn't list coconut flour but in the instructions there is a comma missing so it looks like you add coconut flour not coconut AND flour. My mistake but now I've added a cup of GF flour and a cup of coconut flour... Will see how it turns out. Suppose grammar counts this time or my reading and baking skills. Will know for next time.
    • Team Chelsea June 15, 2022 at 9:31 am Reply
      thank you, changes have been made

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