Cooking with Buffy Ellen - Healthy Ginger Crunch

HEALTHY GINGER CRUNCH
Prep 15 mins | Set 30 mins | Makes 16

Remember ginger crunch, with all that icing sugar? This one kicks refined sugars to the curb, and is also entirely nut-free, making it great for schools, allergies, and your wallet.

Ingredients 

Base
1 cup oats
1 cup desiccated coconut
1 ¼ cup dates
2 tbsp fresh ginger, grated
2 tsp ground ginger
1 tbsp vanilla extract
Pinch sea salt
½ cup activated buckwheat

Icing
3 cup desiccated coconut
3 tbsp coconut oil. softened
2 tbsp fresh ginger, grated
2 tbsp liquid sweetener (brown rice syrup / coconutnectar)
2 tsp ground ginger
2 tsp vanilla extract
Pinch sea salt

Topping
¼ cup activated buckwheat

Method:

  1. Base: Blend oats and desiccated coconut to a fine flour. Add dates, fresh ginger, ground ginger, vanilla, salt, and blend again until completely combined and sticky. Finally add activated buckwheat and pulse gently. Press firmly into a lined baking tin, and pop in the freezer to set.

  2. Icing: Blend coconut to a flour, then add coconut oil and blend again until it becomes a liquid, scraping down the sides of your food processor/blender as needed. Add the remaining ingredients and blend again.

  3. Topping: Spread icing over base, sprinkle with extra activated buckwheat, and press down. Set in the freezer for 30 mins until firm.

  4. Slice & serve! Keep in the fridge (it also happily sits out for quite some time too).

Proudly Supported by

Scroll To Top
Close
Close
Menu
Close

My Cart

Shopping cart is empty!

Continue Shopping