Chewy Ginger Snaps
There is nothing better than walking into a house and being greeted by the warm, spicy aroma of freshly baked ginger snap cookies. Everyone is aware of the emotional power of aromas – a whiff of a certain smell can hurtle you back in time to a special place. The most wonderful aromas to me are produced by food cooking. It brings me that “homey” feeling. These spicy, yet sweetly delicious cookies brought me back to Christmas baking my mom. The spices, dark molasses and fresh ginger gives this classic cookie a robust flavour. They offer a chewy texture– crispy on the outside with a soft, gooey center and are completely scrumptious. Enjoy!
Ingredients:
(adapted from Martha Stewart)
1 ½ cups + 1 Tbsp spelt flour
1 ¼ tsps ground ginger
1 tsp ground cinnamon
¼ tsp ground cloves
¼ tsp ground nutmeg
1 Tbsp cocoa powder
1 tsp baking soda
1 ¼ tsps baking powder
1/3 cup coconut oil
1 Tbsp freshly grated ginger root
½ cup unrefined cane sugar
½ cup unsulfured molasses
2 Tbsp almond milk
About ¼ cup raw cane sugar (tiny squares) to dip cookies into.
1. Heat oven 350 degrees. Combine the dry ingredients. Set aside.
2. Melt coconut oil on low heat, then stir in sugar, molasses, fresh ginger and almond milk with whisk or beater.
3. Combine wet and dry ingredients. Dough will be sticky and wet, but if you chill it in the refrigerator for about 1/2 hour it will firm up so it can be formed easily into balls (you can leave it in the bowl covered. Roll into small balls and dip one side in cane sugar and place sugar side up on greased cookie sheet.
4. Bake 8-10 minutes (until surface cracks slightly). Makes 2 dozen.
Note: You can substitute coconut oil with organic butter.
(adapted from Martha Stewart)
1 ½ cups + 1 Tbsp spelt flour
1 ¼ tsps ground ginger
1 tsp ground cinnamon
¼ tsp ground cloves
¼ tsp ground nutmeg
1 Tbsp cocoa powder
1 tsp baking soda
1 ¼ tsps baking powder
1/3 cup coconut oil
1 Tbsp freshly grated ginger root
½ cup unrefined cane sugar
½ cup unsulfured molasses
2 Tbsp almond milk
About ¼ cup raw cane sugar (tiny squares) to dip cookies into.
1. Heat oven 350 degrees. Combine the dry ingredients. Set aside.
2. Melt coconut oil on low heat, then stir in sugar, molasses, fresh ginger and almond milk with whisk or beater.
3. Combine wet and dry ingredients. Dough will be sticky and wet, but if you chill it in the refrigerator for about 1/2 hour it will firm up so it can be formed easily into balls (you can leave it in the bowl covered. Roll into small balls and dip one side in cane sugar and place sugar side up on greased cookie sheet.
4. Bake 8-10 minutes (until surface cracks slightly). Makes 2 dozen.
Note: You can substitute coconut oil with organic butter.
Whole Food Sneak Peak:
Ginger
Ginger is a perennial herb that has thick tuberous underground stems and roots. It has a pale yellow interior and a skin varying in color from brown to off-white. It has a firm yet striated texture and boasts a taste that is fragrant, pungent and hot. It is available is various forms: whole fresh root, dried roots, powdered ginger, preserved of “stem” ginger, crystallized ginger and pickled ginger.
Ginger possesses many therapeutic properties, including carminative and intestinal spasmolytic effects, antioxidant effects and an ability to inhibit the formation of inflammatory compounds, and direct anti-inflammatory effects.
The anti-inflammatory properties may interact positively with the central nervous system (it acts on serotonin receptors – make you feel good!). The very potent anti-inflammatory compounds are called gingerols. Some people with osteoarthritis or rheumatoid arthritis experience reductions in their pain levels and improvements in mobility when they consume ginger regularly.
Fresh ginger is believed to yield better results with medicinal uses because it contains active enzymes (it is also superior in flavour). Add ¼ inch slice of fresh ginger to food. People who consume more ginger reported quicker and better relief.
Ginger
Ginger is a perennial herb that has thick tuberous underground stems and roots. It has a pale yellow interior and a skin varying in color from brown to off-white. It has a firm yet striated texture and boasts a taste that is fragrant, pungent and hot. It is available is various forms: whole fresh root, dried roots, powdered ginger, preserved of “stem” ginger, crystallized ginger and pickled ginger.
Ginger possesses many therapeutic properties, including carminative and intestinal spasmolytic effects, antioxidant effects and an ability to inhibit the formation of inflammatory compounds, and direct anti-inflammatory effects.
The anti-inflammatory properties may interact positively with the central nervous system (it acts on serotonin receptors – make you feel good!). The very potent anti-inflammatory compounds are called gingerols. Some people with osteoarthritis or rheumatoid arthritis experience reductions in their pain levels and improvements in mobility when they consume ginger regularly.
Fresh ginger is believed to yield better results with medicinal uses because it contains active enzymes (it is also superior in flavour). Add ¼ inch slice of fresh ginger to food. People who consume more ginger reported quicker and better relief.
Ginger has been used to treat motion sickness (seasickness, car, train etc.). It reduces all symptoms associated with motion sickness, including dizziness, nausea, vomiting and cold sweating. It works on the gastrointestinal tract and slows the feedback interaction between the stomach and the nausea center in the brain by absorbing and neutralizing gastrointestinal hormones, toxins and acids. It is also effective at treating morning sickness during pregnancy.
Ginger can help protect our cardiovascular health. It inhibits platelet aggregation (a contributing factor to atherosclerosis and clotting problems) by decreasing the “stickiness” of platelets. It also has antibiotic effects and helps prevent food poisoning from bad fish. It is eaten between bites of sushi to help clear your palate and also to stimulate digestion.
Ginger root extracts as tea and capsules enhance warmth and circulation in the body. Ginger stimulates blood flow and has been used for nausea and motion sickness problems and supports digestion. It is a classic digestive tonic that has numerous benefits, such as toning of the intestinal muscles, improving bile flow, helping digest fats and lessening the risk of inflammation along the lining of the intestines.
Ginger root is a great addition to smoothies/shakes, stir-fries, salad dressing, fresh juices, baking, vegetables and casseroles.
Ginger can help protect our cardiovascular health. It inhibits platelet aggregation (a contributing factor to atherosclerosis and clotting problems) by decreasing the “stickiness” of platelets. It also has antibiotic effects and helps prevent food poisoning from bad fish. It is eaten between bites of sushi to help clear your palate and also to stimulate digestion.
Ginger root extracts as tea and capsules enhance warmth and circulation in the body. Ginger stimulates blood flow and has been used for nausea and motion sickness problems and supports digestion. It is a classic digestive tonic that has numerous benefits, such as toning of the intestinal muscles, improving bile flow, helping digest fats and lessening the risk of inflammation along the lining of the intestines.
Ginger root is a great addition to smoothies/shakes, stir-fries, salad dressing, fresh juices, baking, vegetables and casseroles.
Ginger tea
For nausea, ginger tea can be made by steeping one to two ½ inch slices of fresh ginger in a cup of hot water. It will likely be all you need to settle your stomach.
You can also ingest this tea 30 minutes before meals to aid in digestion. If you feel a cold coming on this is an excellent drink to have -- you can also add lemon and honey which tastes lovely.
It’s a diaphoretic team meaning it will warm you from the inside and promote perspiration.
Also just good if you want to warm yourself up after a cold day out in the snow!
For nausea, ginger tea can be made by steeping one to two ½ inch slices of fresh ginger in a cup of hot water. It will likely be all you need to settle your stomach.
You can also ingest this tea 30 minutes before meals to aid in digestion. If you feel a cold coming on this is an excellent drink to have -- you can also add lemon and honey which tastes lovely.
It’s a diaphoretic team meaning it will warm you from the inside and promote perspiration.
Also just good if you want to warm yourself up after a cold day out in the snow!
Bring a little holiday cheer to your tummy!
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