This recipe appears on our “recipes page” but I wanted to shout from the roof tops the simplicity of this delicious morsel.
Zingy Ginger Crunch – dairy free
- 130 g Lav Kokonas Virgin Coconut Oil
- 125 g Coconut Sugar
- 200g Flour
- 1 teaspoon Venui Ground Ginger
- 1 teaspoon baking powder
Knead well and press into a greased shallow tin or alternatively line tin with baking paper (it’s easier to get out of the tin this way). Bake 20 minutes or so at 190 Celcius.
Meanwhile, in a pot combine the following:
4 Tablespoons of Lav Kokonas Virgin Coconut Oil, ½ cup coconut sugar, 1 Tablespoon of Golden Syrup and 2 teaspoons Venui Ground Ginger. Heat until melted, and stir well so Virgin Coconut Oil is well mixed. Pour over the cake while it is still hot. Cut into squares before it gets cold.