crystallized ginger

double ginger molasses cookies (vegan)

26th December 2020

These cookies are soft and chewy on the inside and crispy around the edges. This is achieved in the baking by keeping the cookies dough round, rather than pressing them flat. The taller you make the dough the chewier the centre. The bottom of the cookie dough bakes first, spreads out and the top remains thick and chewy in the middle. I added finely chopped crystallized ginger for added texture and zing.  If wanting to make the cookies less sweet, skip the process of rolling in sugar. However, the cracking effect on the cookies will not be achieved. This happens when the cookies are rolled in granulated sugar (I use a combination of granulated blond sugar and brown sugar). 

Happy Holidays and Happy Baking!

double ginger molasses cookies

Preparation 20 minutes

Makes 14 cookies

Recipe adapted from here.

ingredients

1 cup/120g white spelt flour

½ tsp baking soda

½ tsp baking powder

1 tsp ginger powder

½ tsp cinnamon powder

¼ tsp ground nutmeg

2 Tbsp/20g finely chopped crystallized ginger

⅓ cup/70g soft coconut oil (not melted) or vegan butter

¼ cup/20g brown sugar or coconut sugar

¼ cup/80g light coloured molasses (if using a dark molasses, use only 30g and add 50g date syrup)

1 Tbsp water

granulated brown sugar, for rolling

preparation

1. Preheat oven to 180C/350F. Line a baking sheet with parchment paper and set aside.

2. In a medium bowl, whisk together the flour, baking soda, baking powder, ginger, cinnamon, nutmeg and crystallized ginger. Set aside.

3. With a hand beater or whisk, beat together the oil, sugar, molasses and water until creamy. Fold in the flour mixture until combine. It will seem dry at first; keep mixing until all the flour is incorporated. (If your cookie dough is too wet,the coconut oil was not solid enough. To fix this, cover and place in the freezer for 10 minutes.)

4. Scoop a spoon of dough (approx 20g) and roll into a ball, then into the sugar, place on the prepared baking sheet and bake 13 – 15 minutes until golden. Rotate the tray halfway through cooking. Allow to cool on the baking sheet.

tips

  • Avoid using blackstrap molasses in baking. It is very strong and bitter in taste and will impart an unfavourable taste. Use a light tasting molasses and if not available, combine dark molasses and date syrup (silan) which will soften the taste making it perfect for baking. 
  • If your coconut oil is too liquid, the cookies will bake up flat. Place the measured amount in the freezer until solid – you want it to be solid, but just slightly soft enough for cutting.

 

pear ginger cornmeal cake (vegan)

14th January 2018

Just a few months ago we moved all the Jivana Yoga classes from our living room in the main house to the new ‘Sadvidya Space’ located at the very back of the property.  It is a beautiful, wild, and natural space overlooking the fruit orchard and the vegetable garden. To get there it is quite a journey, entering through a unassuming green door, stepping into and away from the hustle and bustle of old Sintra; you then weave your way past the main house, following the signs that lead along a cobbled stoned path through a lush green forest full of moss, all the while listening to the soft and sweet melody of the birds above.

Already something of yourself has softened and a natural quietness begins to present itself from within. You continue to pass an old chapel canopied under richly, scented eucalyptus trees which loom above, and there you find yourself at a door of the ‘Sadvidya Space’ where one can enter into the warmth and escape the attraction of the external world to travel inwards for a few hours.

I like to think of this journey from the ‘Green Door’ to the ‘Space’ as preparation for our inward practice, helping us to begin to let go along the way.  This is also where I like to test my new recipes and serve them after class to our lovely group on Saturday mornings. This pear and ginger cornmeal cake disappeared quickly!  

´The Sadvidya Space´

pear ginger cornmeal cake

8  servings

The ginger and pear are perfect together and the ginger is subtle enough that it lingers. A very easy dessert for morning or to prepare for a large group.  I like to bake this in a wider baking tray (6.5-inch x 10.5-inch) almost like a slice if using a smaller tray or skillet the cake may need more cooking time.

pear topping 

4 small/370g firm pears

2 Tbsp butter/ghee/coconut oil

2 Tbsp brown sugar

dry ingredients 

1 cup/135g cornmeal

½ cup/75g wholewheat flour

½ cup/75g unbleached white flour

2 tsp baking powder

½ tsp fine rock salt

1 heaped tsp ginger powder

wet ingredients 

¼ cup almond milk

¼ cup olive oil

¾ cup maple syrup (maple syrup can be replaced with ½ cup sugar)

2 Tbsp crystallized ginger, finely chopped 

garnishing

2 Tbsp brown sugar

½ cup roughly chopped macadamia nuts

preparation 

1.  Preheat the oven to 180C/350F.  Line a baking pan or oil a round 8-9 inch cast iron skillet.

2.  Prepare the pear topping, halve the pears, remove the seeds, and slice each half into fours about ¼-inch thick. Set aside.

3.  In a skillet over medium heat, add the butter and sugar, melt the mixture, stirring to combine – cook until the mixture begins to bubble, about 2 minutes.

4.  Add the pears, toss the pan to coat them with syrup, cover and allow to simmer for 2 minutes. Remove from heat and set aside.

5.  Prepare the cake, whisk together the cornmeal, flours, baking powder, salt and ginger powder in a mixing bowl.  Set aside.

6.  In a separate bowl, combine the nut milk, olive oil, maple syrup, and crystallized ginger.

7.  Combine the wet and dry ingredients.  Mix thoroughly with a wooden spoon; do not over mix, pour into the baking dish or oiled skillet, you may need to spread the batter out with a spatula.

8.  Arrange the pears, toss the pears to coat them with the pan juices and individually lay the pear slices decoratively in even rows over the top of the batter, drizzle with the remaining pan juices. Sprinkle with a little brown sugar and the roughly chopped macadamia nuts.

9.  Bake until golden for approximately 35 minutes or until a toothpick comes out clean. Serve with a dollop of cream or Greek yoghurt.

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