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Gluten-free Ginger & Nut Slice

Gluten-free Ginger & Nut Slice

Chelsea Winter


Base 150g butter 3/4 cup brown sugar 2 tbsp golden syrup 1.5 tsp baking powder 1.5 tsp ground ginger 1 cup coconut flour, sifted 1 cup desiccated coconut 1.5 cups finely chopped nuts (I used cashews and almonds)

Icing 150g butter 2 – 3 cups icing sugar, sifted 3 tbsp golden syrup 4 tsp ground ginger


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

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

Sift the coconut flour, baking powder and ginger into the pan with the buttery mixture. Add the nuts and coconut, and stir to combine. Press the mixture into the prepared tin in an even layer and bake in the oven for 15 minutes. Remove and leave in the tin.

Heat the icing ingredients (start with 2 cups of the icing sugar) in a saucepan (just rinse the one you used for the base), stirring over a medium heat until melted. If the butter isn’t all mixing in nicely, add more icing sugar until you have a nice smooth icing – up to a cup more icing sugar. Pour over the warm slice. Leave in the tin to cool then cut into slices. Store in an airtight container in the fridge for up to a week.