Buckwheat Pinenut Ginger Crunch

Buckwheat, pinenut, ginger crunch.jpg
  • Prep time:15 minutes
  • Cooking time:25 minures
  • Recipe serves:24 slices

The famous Edmonds ginger crunch recipe from New Zealand is to die for, however its not very healthy, so we have given it a wee make-over this long ANZAC weekend :) Not only is buckwheat not a type of wheat, it is not even technically a "grain" and is related to the rhubarb and sorrel family! Blackstrap molasses is made from the third boiling of sugar syrup and is the most nutritious molasses, containing substantial amounts of calcium, magnesium, potassium, and iron. We all have grown up eating ginger crunch and this new version I can tell you, it's fantastic! I hope that people in different countries will love this just as we do here in New Zealand! Enjoy!

Ingredients

  • 125 g butter, softened
  • 1⁄2 cup coconut sugar
  • 1 1⁄2 cups standard buckwheat flour
  • 1 teaspoon baking powder
  • 2  teaspoons ground ginger
  • ginger icing
  • 75 g butter
  • 3⁄4 cup coconut sugar
  • 2 tablespoons blackstrap molasses
  • 4  teaspoons ground ginger
  • 1/4 cup toasted pine nuts (optional but delish)

Method

  1. Cream butter and coconut sugar until light and fluffy.
  2. Sift buckwheat flour, baking powder and ground ginger together.
  3. Mix into creamed mixture.
  4. Turn dough out and press dough into a greased and lined 20x30cm baking tray/tin.
  5. Bake at 190C (375F) for 20-25 minutes or until light brown.
  6. When there is about 5 minutes of cooking time left, combine butter, coconut sugar, molasses and ground ginger.
  7. Heat until butter is melted, stirring constantly.
  8. Pour hot ginger icing over base while hot and sprinkle with toasted pinenuts and cut into squares before it gets cold.
  9. Chill in the fridge, so it becomes firm and chewy!