Ginger

Triple Ginger Pumpkin Muffins!! Gluten-free Deliciousness!

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Although spring is coming soon, I am still in the mood for winter comfort food.  We have been having some very cold days, so I was inspired to tweak a pumpkin muffin recipe that I often use and amp it up a bit with three types of ginger; candied, dried and fresh.  I hope you try these out, they are delicious.

Photo credit: Elsie Bauer
Photo credit: Elsie Bauer

Triple Ginger Pumpkin Muffins

Dry Ingredients:

1 1/2 cups of gluten-free flour (or all-purpose flour)

1 tsp Xanthan gum (omit if using regular flour)

1/2 tsp salt

1 tsp baking soda

2 tsp ground dried ginger

1 tsp ground cinnamon

1/2 tsp ground allspice

1/4 tsp ground nutmeg

pinch of black pepper (optional)

Wet Ingredients:

2 eggs room temperature (or equivalent amount of egg replacer)

1 cup pumpkin puree

2 tsp grated fresh ginger

1 cup brown sugar

1/4 cup of coconut or other plant-based milk (use regular milk if not Vegan)

1/3 cup melted butter or Vegan substitute

1/4 cup finely chopped candied ginger

Preheat oven to 350 degrees F.  Line muffin pan with paper muffin cups.  Mix dry ingredients together well in a large bowl.  In another bowl mix wet ingredients together well until well mixed.  Add wet ingredients to the dry ingredients and mix gently until they are well incorporated.  Do not over mix.  Spoon into muffin cups and bake for 25 minutes until tester comes out clean.  Allow to cool if you can resist the urge to eat them hot out of the oven like I do.  These are spicy and delicious and great comfort food.  Hope you try them out.  Cheers, Michele

Homemade Ginger Tea!! Sore Throat And Cold Banisher!

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I must have inherited my love of all things ginger from my mom and maternal grandmother and I remember my grandmother giving us this tea when I was little with an upset stomach, but I find this tea works great as a cold remedy.  I have included an option for adding lemon to the recipe as well. It is a simple recipe that you can make up very quickly and keep around for when you need it.  Just keep the finished syrup in a glass jar with a lid in your fridge or even on your counter.

Image courtesy of A Beautiful Mess
Image courtesy of A Beautiful Mess

Homemade Ginger Tea Syrup

1 1/2 – 2 pounds fresh ginger cut into 1 inch pieces (no need to peel)

3 cups water

3 cups sugar or other sweetener like honey

juice of one lemon (optional)

3 inch strip of lemon peel (optional)

Place all ingredients in your blender, I have a Vitamix which is an awesome gift from my lovely husband, Will.  It does a great job of whizzing up the ingredients into a paste.  Blend well until ginger is finely chopped.  Place the mixture in a heavy pot over medium heat and cook for 10 minutes until the ginger changes colour and goes a bit translucent.  If the mixture is too thin, cook longer, if too thick, add a bit more water.  Remove from heat and strain well.  You can leave it untrained and eat the ginger pulp for the added heat and fibre if you want.  Place in a large glass jar and keep til needed.  In a large mug place about 3-4 Tbsps of the syrup depending how spicy you want your tea and then top with hot water.  It is also nice cold over ice.  Great for soothing a sore throat, an upset stomach or anytime you need to feel warmed to the core.  It is delicious and good for you too.  I like a cup after supper as it aids in digestion and warms me up and relaxes me before bed.  Cheers, Michele