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  • Christine Millar

Ginger Slice That's 'Free From'

A quick and easy ginger slice that will surely impress. We’ve created a gluten free, dairy free version and used our Almond paleo blend in the base. Easy as – no chopping required! Going by the empty platter at our Sunday avo Christmas party this slice was loved by all.


Base 175g coconut oil (or butter) 3/4 cup brown sugar 2 tbsp golden syrup 1 1/2 tsp baking powder 2 tsp ground ginger 1 cup plain gluten-free flour mix, sifted 1cup coconut

2 cups Something to Crow About Almond Maple Cacao Paleo blend


150g margarine or coconut oil 2 1/2 – 3 cups icing sugar, sifted 3 tbsp golden syrup 3 tsp ground ginger


Preheat the oven to 180c conventional (160c fan bake). Line a 32cm x 22cm slice tin with baking paper so it goes up the sides.

Melt the oil, sugar and golden syrup in a large saucepan over a medium heat, stirring gently to combine. Remove from the heat.

Sift the flour, baking powder and ginger into the pan with the liquid mixture. Give the Something to Crow About paleo muesli a quick blitz so it’s a little finer stir to combine. Press the mixture into the prepared tin in an even layer and bake in the oven for 15 minutes. Remove from the oven and leave in the tin.

Ice when still warm. Melt coconut oil in large saucepan, remove from heat add remaining icing ingredients and blend till smooth. Pour over slice, leaving in tin to cool.

Recipe based on Chelsea Winter’s Gluten Free Ginger Slice