Ginger Crunch

Try this amazing sweet and gingery square. An old family favourite, modified to suit our gluten free sweet tooth. The thinner crust becomes a crunchier crust, or for a more cake like texture, create a thicker crust. Either way it is amazing with such simple ingredients.


1/2 cup butter

1/2 cup of sugar

1 teaspoon ground ginger

1 teaspoon baking powder

2/3 cup buckwheat flour

1/3 cup chickpea flour

1/4 cup potato starch

1/4 cup cornstarch

2 Tbspn water

1 Tbspn ground flaxseed meal


4 Tbspn butter

1/2 cup gluten free icing sugar

1 tablespoon golden syrup

3 teaspoons ground ginger


Turn oven on to 375°F.

Soak 1 tablespoon of flaxseed meal in 2 tablespoons of water.

Cream butter and sugar until sugar is mostly dissolved. Beat in the flaxseed meal and then the dry ingredients.

Press into a well greased pan.

Bake for 25 minutes.

Make the icing while the crust is cooking.

Melt the butter in a saucepan and slowly add the icing sugar. Stirring constantly to avoid lumps. Add the golden syrup and ground ginger. Heat until melted and smooth.

Pour the icing over the cake as soon as it comes out of the oven.

Cut into squares before it gets cold.

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