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Ginger Crunch – dairy free version

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

030Cream Lav Kokonas Virgin Coconut Oil and coconut sugar.  It won’t be as fluffy as you would get if using standard white sugar and butter, but it will cream together.  Add sifted dry ingredients.


When creamed the consistency is still granulated as the coconut sugar is more coarse than refined white sugar.





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.



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