Wishing all those fabulous mothers out there a wonderful Mothers Day!
This mummy had a lovely morning with a croissant and coffee in bed followed by a beautiful autumn’s morning bush walk with the kids and husband.
Mothers day always seems to rap up pretty early as reality settles in and washing still needs to be done, bathrooms cleaned and beds made. On cleaning the kitchen i was once again confronted by the jumble of spice jars falling all over the pantry and really could not put it off any longer – they needed to be sorted!! Well, i obviously am not so great at consulting what spices i have in the pantry before buying more; 3 jars of ground tumeric, 2 jars of cloves, 3 jars of chilli powder and amongst them 2 packets of ground ginger. WIth all these spices enticing my nose i instantly felt like some ginger bread biscuits (damn you sweet tooth).
I had bought some wholemeal spelt flour the other week and natural almond meal in an attempt to find alternative ingredients to replace the refined white flours in the pantry. So with that it was time to do lots of googling in search of a gingerbread recipe utilising these ingredients. There are lots out there but of course some where over involved or with ingredients I did not have in the pantry (and this mum’s drawing the line at having to head to the supermarket on Mother’s Day). So, I basically got the gist of things and tried to make do with what I had
First I added the spelt flour, almond meal, baking powder and spices in a bowl
Once that is done, give it a quick mix and add to the dry ingredients. I was pondering whether to add an egg at this stage but I did not. Still would not mind trying it with an egg added next time to see if the biscuits are a little moister.
Mix together dry and wet ingredients with your hand and roll into a ball
At this stage I had a brainwave …. What about choc-gingerbread biscuits? So I took half the mixture and added about 1/4 cup cocoa powder.
So now I had two flavours to play with. I placed both in some cling wrap and refrigerated for 30 minutes. Once that was done I rolled them out between baking paper and cut into rounds
Into the oven they went and baked for about 15 minutes until golden brown.
Smell = heavenly
Taste = nutty, spicy
Texture = firm, dry (husband commented that it needs a cup of tea)
So, a yummy healthy treat – just remember your cup of tea.
150g almond meal
100g wholemeal spelt flour
1/2 tsp baking powder
5 tbs macadamia oil
4 tbs golden syrup
1/2 tsp vanilla extract
1 1/2 tsp ground ginger
1 tsp ground cloves
2 tsp ground cinnamon
Mix dry ingredients together. In a separate bowl mix together wet ingredients. Combine wet and dry ingredients and need till it forms a dough. Cover in cling wrap and refrigerate for 30 minutes. Preheat oven to 180 deg Celsius. Roll out dough between two bits of baking paper. Cut with cookie cutter and place on greaseproof lined baking tray. Bake for 10 – 15 minutes until golden brown. Leave for 5 minutes to cool before transferring to cooling rack.
If making choc-gingerbread add 1/4 cup cocoa powder to dry ingredients and add an extra 1tbs macadamia oil.