#stem ginger

[bluesman56]

Hot Ginger by Tony

[thefoodarchivist]

Vegan stem ginger cookies 😋 Crunchy and sweet with a punchy ginger kick 👌

[vannimamibaking]

Triple ginger cake as bake 11 from the Great British Bake Off 2016 Home recipe book. I was really afraid only my husband will be able to eat the cake due to the lot of ginger, and the treacle did not seem convincing either, but baked the whole thing is just moist having an exotic, but pleasant flavor with a gingery aftertaste. It was interesting to work with the treacle. The cake itself turned out great form and texture, the icing easy to handle and the right consistency to spread.

[thefoodarchivist]

Rhubarb ginger sultana nut cookies (vegan)

We had some rhubarb left over in the garden so I made these cookies to use it up!

Makes approx 15 cakey-cookies.

175g plain flour

1/2 tsp Bicarbonate of Soda

Pinch salt

1 tsp baking powder

75g oats

100g golden caster sugar

50g Demerara sugar

100g sultanas

100g mixed nuts

40g dessicated coconut

200g rhubarb, roasted

3 balls stem ginger

2 tbsp syrup from the stem ginger jar

2 tbsp water

85ml coconut oil

Pre heat oven to 170 celcius. Mix dry ingredients. Mix wet ingredients. Combine the two. Add add-ins. Chill 30 mins. Form into around 15 balls and flatten slightly on a lined baking sheet. Bake until golden brown, about 15-20 mins

[thefoodarchivist]

Hers: soy Greek style yoghurt with stem ginger in syrup

[bluesman56]

Red Hot Ginger by Tony

[thefoodarchivist]

Stem Gingerbread Cakelets

Makes 15 little cakes

These could also be described as soft cookies, but they really remind me of Jamaican ginger cake and taste amazing warmed up and served with vanilla custard, so in my book, they’re going down as cakelets 👍

These are dairy free and vegan and although they’re not gluten free, I used wholemeal spelt flour which is easier on the digestion. With their healthy fats from the coconut oil and chia seeds, these are pretty healthy little treats, all told!

30g Demerara sugar 50g molasses 20g coconut oil 30g stem ginger, chopped 20g chia seeds made into gel with 50ml water Splash vanilla extract 120g wholemeal spelt flour 2 tsp ground ginger 1 tsp ground cinnamon ¼ tsp each baking powder and bicarbonate of soda

-Preheat oven to 180C. -Put the sugar, molasses, coconut oil, almond milk, chia gel and vanilla in a bowl and mix together. -Combine the spelt flour, spices, baking powder and bicarb of soda in a second bowl. -Sift dry ingredients into wet and bring together into a dough. -Chill dough in fridge. I chilled mine overnight and that worked great but less time is fine. (Try not to eat the dough at this stage but heck, I have to admit it’s pretty delicious…😉) -Divide dough into 15 pieces, roll into balls, place on the prepared baking sheets and flatten a little. -Bake for about 10 minutes- enjoying the delicious, warm, spicy smells as they fill the kitchen- then cool on a wire rack.

enjoy!

[thefoodarchivist]

Made some delicious healthy vegan stem gingerbread cakelets 😊