GLUTEN- FREE GINGER CRUNCH
Most of us have someone in our family or group of friends who is gluten-free and it can often be stressful trying to work out what to feed them. I’ve recently given up wheat in my diet so I’ve been having fun finding baking alternatives. It took me a while to work out how to bake a loaf of glutenfree bread but this ginger crunch worked first time. I adapted it from a recipe I found using normal Weet-Bix and you would never notice the difference. My family loves this – even the ones who eat gluten – so I thought I’d share this old-fashioned favourite with you.
5 Gluten-Free Weet-Bix,
crushed
1 ½ cups rice flour
2 tsp baking powder
3 tsp powdered ginger
¾ cup desiccated coconut
1 cup sugar
1 tbsp golden syrup
200g butter
ICING
2 cups icing sugar
3 tsp powdered ginger
1 tbsp butter boiling water 1 Preheat oven to 180°C.
2 Put the Weet-Bix, rice flour, baking powder, ginger and coconut in a bowl.
3 Put the sugar, golden syrup and butter into a saucepan, then heat gently until the sugar is dissolved.
4 Pour over dry ingredients and mix together.
5 Press into a greased 20cm x 30cm baking dish and bake for 15 minutes until golden. Allow to cool.
6 To make the icing, place all the ingredients into a bowl and slowly add a little boiling water until the desired thickness is reached.