I've made plenty of ginger crunch and perfected this recipe here. But I challenged myself to make a vegan, gluten free and sugar version and this is it!

1 1/4 c flour (I used spelt)
1/3 c activated buckwheat groats (aka buckinis)
1 tsp baking powder
2 tsp ground ginger
1/4 c ground coconut sugar
1/2 c olive oil

4 tbsp coconut oil
3 tbsp honey (or golden syrup if you don't mind refined sugar)
4 tsp ground ginger
1 tsp vanilla extract
1/4 c chopped pistachios (optional)

Preheat oven to 180C. Line a 20cm square baking tin with baking paper.

Mix all the base ingredients in a bowl. Spread evenly into the baking tin. Bake for around 20 min, rotating tray halfway through baking. The coconut sugar makes the mixture dark brown already, so it may be tricky to know when the base is cooked through. But you will see the edges darken and smell the lovely baking aroma when it's done.

While the base is cooking melt the icing ingredients in a small saucepan over low heat.

Once baked, remove biscuit base from oven at set on a wire rack. While still warm, pour over the icing and spread evenly. Top with chopped pistachios if desired.

Cut the crunch before it is fully cooled using a warm, wet knife. Leave to set in the tin.

Transfer to an airtight container to store.