Wednesday, 14 December 2016 13:20

Ginger Snaps

What's Christmas baking without Ginger Snaps?  Many of the recipes I found were loaded with sugar and oil, so I wanted to find a healthier recipe that would actually let the spices come through.  Healthier baking allows for a little indulgence.  These cookies fit the bill, the molasses gives them enough sweetness.
 
I have never made Gingerbread, but these little guys are a snap! The touch of sweetness comes from molasses, which is loaded with trace minerals.
 
Ginger Snaps
 
2 1/4 cups spelt flour (sifted)
1 tsp baking powder
1 tsp baking soda
2 1/2 tsp ground ginger
1/2 tsp ground cardamom (optional)
2 tsp cinnamon
1 tsp cloves
2/3 cup dark molasses
1/2 cup melted coconut oil
 
Mix together in a medium sized bowl the flour, baking powder, baking soda, ginger, cardamom, cinnamon, and cloves.
In a second bowl, cream together the molasses and melted coconut oil.
Fold the flour mixture into the liquid mixture a bit at a time and mix well until all the flour mixture has been added.
When mixed together, roll into balls.
Place on a cookie sheet lined with parchment or use a stone.
You may want to press them down with a fork.
*Tip Dip the fork in water so it won't stick to the dough.
Bake at 350 for 11-14 min.
Published in Desserts & Treats
Tuesday, 26 April 2016 15:34

Cabbage Slaw

 
We spend most of our weekends in the summer at our trailer located in beautiful Sauble Beach where I
grew up. That means we get a lot of company, which we love. I don’t want to spend all weekend
cooking, as I would rather spend that time kayaking and biking and enjoying the beach. I always
make some salads up so we can eat away at them all weekend. This is one of my favourites. It is so
easy to make and is loaded with fibre and antioxidants. It keeps well for a few days in the fridge. -Dee
 
 
 
Cabbage Slaw:
1 head of purple cabbage shredded
1 bag of shredded broccoli or carrot slaw (or both)
1-2 apples washed and cut into bite size pieces
2 ounces of hemp seeds (can be added when serving if you prefer)
¼ - ½ cup of dried cranberries, raisins or goji berries
Dressing:
¼-½ cup of grape seed oil
¼-½ cup of vinegar (Balsamic, apple cider or red wine all work well)
2 tbsp raw honey
1 tbsp minced ginger
1 tbsp minced garlic
Drizzle over the salad and let the flavours meld together.
Amount of oil and vinegar will change with the quantities of vegetables you use.
 
 
Published in Lunch