There’s no avoiding the fact that I’m ginger though God knows, during my misbegotten past, I’ve tried. And tried. And tried.
Of course now that I’m an adult and no longer a cog in the public school system, it’s become a lot easier to embrace the red.
This includes, but is not limited to, Beaker from The Muppets, Garfield, sweet potatoes …and ginger bread. I’ve been trying to make this beauty for years but am constantly thwarted by life (don’t you hate life and its pesky thwarting abilities?).
I finally got around to crossing it off the list though. It’s a pretty delicious, grain-free version using coconut flour which gives it a cakey, rather than sticky, texture.
Oh yeah and I’m infusing my milk with ginger tea.
Infusing your milk might seem like the act of an unhinged madwoman (it comes with the hair) but I just wanted to give that little extra ginger kick without resorting to crystallised ginger (which is too sugary for my taste).
Give it a try, let me know how it goes. Oh and next time you want to make a joke about gingers, don’t.
- 3/4 cup coconut flour
- 6 eggs
- 1/2 tsp salt
- 1/2 cup butter
- 1/3 cup coconut (or other) milk
- 3 tsps dried ginger
- 1/3 cup unsulphured black strap molasses
- 2 ginger teabags
- Melt the butter in a saucepan over a low heat. Add the milk and the ginger tea bags (preferably organic) and let it steep for 5 minutes. Simmering but not boiling. Then set aside to cool.
- Sieve the coconut flour and ginger into a large mixing bowl. Add the salt.
- In a separate bowl whisk the eggs and molasses together. Gradually add the milk/butter liquid, whisking continously until it is a smoothy, creamy syrup-type goo (description fail).
- Add the wet ingredients to the dry, stirring ’til it forms a smooth batter. Pour batter into a greased 9in x 5in loaf tin. Bake at 400 for 20 minutes.