National Picnic Week pt3 - Gluten Free Snacks

Choc chip buns (made with the sponge recipe from my Juvela White Mix box) or ginger crunch work well as they don’t get too messy.

My Ginger Crunch has a fudgy topping with a gingery twist. I keep it in the fridge as it’s lovely cold on a warm day. It is easy to pop into your bag for when you’re out and about or the children’s lunch boxes for a special treat.

Ingredients:

130g Juvela Gluten Free White Mix

160g Juvela Gluten Free Oats

180g Granulated Sugar

75g Desiccated Coconut (optional)

½ tsp salt

160g butter

1 ½ tbs Golden Syrup

1 tsp bicarbonate of soda

Topping:

375g icing sugar

2 ½ tsp ground ginger

75g butter

3 tsp golden syrup

1 ½ tsp vanilla extract

3 tbs milk

Method:

Preheat the oven to 160’C and line a rectangular baking tin with baking paper.

Mix the Juvela mix, oats, sugar, coconut and salt together.

In a pan, melt the butter and syrup until just starting to bubble.

Add the bicarb and continue to heat for a minute until the mixture goes frothy.

Pour the frothy mixture into the mixer with the Juvela mix, oats, coconut and sugar and mix until combined.

Press into the prepared tin and bake for about 15 minutes until golden.

While the crunch is in the oven, make the topping.

Press the crunch down with the back of a spoon.

Put all the topping ingredients into a heatproof bowl over a pan of simmering water. Melt and mix together until you get a gingery and fudgy mixture.

Pour over the warm crunch. Tilt the baking tin to evenly disperse the topping for a smooth finish.

Leave to cool for 5 minutes before marking into squares.

Leave to cool completely in the fridge.