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Nutritional Info
  • Servings Per Recipe: 24
  • Amount Per Serving
  • Calories: 125.0
  • Total Fat: 5.8 g
  • Cholesterol: 0.1 mg
  • Sodium: 50.7 mg
  • Total Carbs: 18.5 g
  • Dietary Fiber: 0.4 g
  • Protein: 0.8 g

View full nutritional breakdown of Ginger-Pecan Crunch Slice (vegan) calories by ingredient
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Ginger-Pecan Crunch Slice (vegan)

Submitted by: PHRASER

Introduction

This is not a highly healthy food, but it is tasty and good for a treat if you like ginger. It's also really easy and provided you have access to vegan margerine, doesn't require any specialised ingredients!

NB New Zealand cup and spoon measures used
This is not a highly healthy food, but it is tasty and good for a treat if you like ginger. It's also really easy and provided you have access to vegan margerine, doesn't require any specialised ingredients!

NB New Zealand cup and spoon measures used

Number of Servings: 24

Ingredients

    Base:
    125g lite vegan margerine (I used Olivani Lite)
    1/4 cup sugar
    1 tsp baking powder
    1 cup standard (plain) flour
    1 tsp ground ginger

    Icing:
    2 tbsp lite vegan margerine (if you have kremelta or copha, use 1 tbsp that and 1 tbsp margerine - 2tbsp margerine used for nutrition info).
    2 tsp ground ginger
    2 rounded tbsp golden syrup
    1 tbsp water
    2 cups icing sugar
    1/2 cup chopped pecans (or other nuts) to top, or use chopped crystallised ginger.

Directions

Heat oven to 180 degrees Celsius (170C fanbake), with the rack just below the middle. Line the sides and bottom of a pan about 18x28cm with baking paper, allowing enough extra paper on the sides for lifting the cooked slice out.

Base: Process the margerine in brief bursts with remaining base ingredients, until the mixture is the texture of coarse breadcrumbs. If mixing by hand, warm margerine until soft, mix it with the sugar, and then stir in the sieved dry ingredients.

Spread the crumbly mixture into the pan and press it down firmly and evenly.

Bake for about 10 minutes or until evenly and lightly browned. It will still feel soft while it is hot. Make the icing while the base cooks, as it should be iced while hot.

Icing:
Put margerine (or margerine and kremelta), ginger, golden syrup and water into a small pot or microwave bowl. Heat, without boiling, until melted. Remove from the heat, sift in the icing sugar, and beat until smooth.

Assembly:
Pour the warm icing on to the hot base and spread carefully so it covers the base evenly. Sprinkle with chopped nuts (or crystallised ginger), then leave the square to cool and set, marking it into pieces while still warm. Do not remove from the pan until it has cooled completely.

Serve with a black coffee.

Serving Size: Makes 24 2-inch squares, in the pan I use.

Number of Servings: 24

Recipe submitted by SparkPeople user PHRASER.






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