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Ginger Lover's Spice Bars and Sweet Ginger Tea


    Ginger Lover's Spice Bars and Sweet Ginger Tea

    Ginger Lover's Spice Bars


    These festive cookie bars are easy to make–be sure to have everything readily available for quick mixing. They taste even better as they age.

    1. Preheat oven to 350 F (180 C) and oil a 9 x 13-in (23 x 33-cm) baking pan. Sift together in a large mixing bowl:

    4 cups (1 L) organic whole wheat flour
    1 Tbsp (15 mL) cinnamon powder
    1/2 tsp (2 mL) cardamom powder
    1/4 tsp (1 mL) clove powder
    1 Tbsp (15 mL) baking powder (non-alum)

    Divide this dry mixture in half and set half aside.

    2. In a large sauce pan, heat together until butter is melted and the mixture is all gooey and liquid, but do not allow to boil:

    1 1/2 cups (355 mL) honey
    1/2 cup (125 mL) molasses or maple syrup
    5 Tbsp (75 mL) butter
    2-in (5-cm) piece fresh ginger root, grated
    Zest (finely grated peel) of one organic lemon

    Add hot honey to half of sifted flour mixture and stir well to make a thick, sticky batter.

    3. Add to batter:

    1 cup (250 mL) crystallized ginger, chopped
    1 cup (250 mL) raisins
    1 cup (250 mL) raw pecans, coarsely chopped

    Mix well. Add remaining flour mixture 1/2 cup (125 mL) at a time until well mixed.

    Spoon and pat dough evenly into pan to about 1/2-in (1.3-cm) thick. Bake in preheated oven for 20-25 minutes. Bars will be very soft after baking and will harden as they cool. Remove from pan while still warm; slice into 3 x 1-in (8 x 2.5-cm) rectangles. Cool thoroughly and store in tightly closed tin. Makes about 36 bars.

    Sweet Ginger Tea

    This hot and sweet ginger tea will get your “chi” life force energy flowing more freely.

    In a stainless steel or glass pot, bring 2 cups (500 mL) filtered water to a boil. Grate a 2-in
    (5-cm) piece of unpeeled organic ginger root into a teapot. Add 2 Tbsp (30 mL, or
    to taste) honey or maple syrup to ginger. Pour boiled water into teapot and stir well until honey is dissolved. The ginger will float to the top. Cover teapot and let steep for 10 minutes. Sip slowly and feel the glow ginger brings. Makes 2 cups (500 mL).

    source: "Ginger Garlic Gourmet", alive #289, November 2006


    Ginger Lover's Spice Bars and Sweet Ginger Tea




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    Mandarin Orange Chocolate Almond Cake

    Mandarin Orange Chocolate Almond Cake

    The combination of warm chocolate and the coveted mandarin orange makes this a holiday classic perfect for an intimate dinner party. Almond flour along with hemp hearts deliver healthy fats and protein and keep the cake gluten free and moist, removing the need for any additional oil or butter in the batter. A tiny drizzle of olive oil poured over the mandarin-encrusted top and a pinch of salt bring out the sweet flavour of the mandarins. Mandarin top Zest mandarins and reserve 1 Tbsp (15 mL) zest for use in the recipe. Set mandarins aside, leaving them unpeeled. When cake is baked, trim mandarins by slicing off top and bottom to form a flat edge. Then placing mandarin on the edge with peel, slice into 3 equal wheels. Repeat for each mandarin. Now, gently remove peel, being careful to keep wheels intact, and arrange on top of the cake, filling in holes with smaller sections trimmed from a wheel.