I’ve been wanting to share another nut-free treat with you for a while now. So many of you have said you really enjoyed my Super Seeded Snack Bars, and have found them useful especially for your little ones who are at nut-free schools. Meanwhile, a healthy ginger crunch has also been on my to share list for over a year. So when I spotted the most glorious rainbow coloured ginger roots at the market this week, I knew these had to be done.
I wasn’t 100% certain whether this recipe would work at first – a raw creamy treat that doesn't use cashews, almonds or seeds..? That’s also plant-based, healthy, made with 100% whole foods, contains no gluten, dairy, refined sugar, and is low in overall sugars too. Challenge set.
Needless to say when I took a slice of these out of the freezer, I went running up to Tony and Mila doing high fist-pumps. Yes! Total success. All of our regular aforementioned qualities ticked, PLUS it’s nut free, super affordable, takes only 15 minutes to make, and tastes amazing. If you're a ginger crunch fan you are going to love this one!
Ginger is the perfect therapeutic food to start incorporating a bit more of as we move into the cooler months. It’s been used for hundreds of years by medicinal herbalists and naturopaths for numerous things, including:
Particularly relevant in winter is ginger’s benefits for coughs and improving circulation. The root of the ginger plant helps to raise your body temperature making you sweat, which detoxifies and cools your body down from a fever, and also helps stimulate blood flow out to cold extremities (aka warmth down to them tootsies).
This ginger crunch uses both fresh and dried ginger, because, well I just couldn’t resist those glorious looking organically grown New Zealand rainbows. If you can’t access fresh ginger where you are, you can easily make this with dried ginger instead, just taste as you go as all ginger powders have different strengths.
Three other things I love about this ginger crunch is (a) it’s really affordable (no nuts or seeds in sight), (b) it only takes 15 minutes to make, and sets in half an hour (no overnight waiting), and (c) it’s very low in overall sugars (the icing is virtually sugar free!).
The only half complicated thing you need is some activated buckwheat cereal. I’ve used caramelised buckinis from Loving Earth (which you can order here), and highly recommend some to make these – they make them really easy and give them a really beautifully authentic CRUNCH. You can also use your own activated buckwheat cereal, or even raw buckwheat, just keep in mind raw won’t be as crunchy or digestible as activated is.
So bookmark this one for the weekend, and enjoy yourself a super healthy but totally delicious ginger crunch. As always, if you make this recipe I’d love to hear how you go. Leave me a comment below or tag me in your versions on Instagram with the tags @begoodorganics and #begoodorganics. I can’t wait to hear what you think.
Til next week, stay happy and well.
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Takes 15 minutes, plus 30 to set
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Always use certified organic, local and fairly traded ingredients wherever possibleCrunchy Buckwheat Base
c = 250ml cup, tbsp = 15ml tablespoon, tsp = 5ml teaspoon
* I used these caramelised buckinis which are pre-soaked, activated and then dehydrated, but you could also use your own activated buckwheat or raw buckwheat. See notes below on each.
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