Ginger . . . it helps tummy aches (as us grown-ups call them), has anti-inflammatory properties, and is an antioxidant. So you can eat three more.
It's made with apple sauce . . . which I made myself, so I know it's organic, so you can eat two more.
I love ginger. A whole lot. So much so that I dyed my hair in it's honor; I wanted to be ginger too.
I'm dying back to it's original color, but that's beside the point. The love is still there.
I went on an adventure and made my own candied ginger. It made me fall in love with myself a little bit.
That sounds terrible, and I don't mean it, it's just how strongly I feel about ginger.
You don’t need a candy thermometer to make this. Simply keep an eye on the pot and when the liquid is the consistency of thin honey, it’s done and ready to go.
1 pound (500g) fresh ginger, peeled
4 cups (800g) sugar, plus additional sugar for coating the ginger slices, if desired
4 cups (1l) water
pinch of salt
1. Slice the ginger as thinly as possible. It can’t be too thin, so use a sharp knife.
2. Put the ginger slices in a non-reactive pot, add enough water to cover the ginger, and bring to a boil. Reduce heat and let ginger simmer for ten minutes. Drain, and repeat, simmering the ginger slices one more time.
3. Mix the sugar and 4 cups (1l) water in the pot, along with a pinch of salt and the ginger slices, and cook until the temperature reaches 225F (106C.)
4. Remove from heat and let stand for at least an hour, although I often let it sit overnight. Or if you want to coat the slices with sugar, drain very well while the ginger is hot, so the syrup will drain away better.
5. Store ginger slices in its syrup, or toss the drained slices in granulated sugar. Shake off excess sugar, and spread the ginger slices on a cooling rack overnight, until they’re somewhat dry. The sugar can be reused in a batter or ice cream base, or for another purpose.
Storage: The ginger, packed in its syrup, can be stored in the refrigerator for up to one year. If you’re concerned with it crystallizing, add a tablespoon or two of corn syrup or glucose to the sugar syrup at the beginning of step #3. If tossed in sugar, the pieces can be stored at room temperature for a few months.
Source: adapted from Ready For Dessert (Ten Speed)
Makes about 2 dozen cookies
1 1/2 cups all-purpose flour*
1 1/2 whole wheat flour*
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon ground ginger
1 cup minced candied ginger
1 cup granulated sugar
2 tablespoons ground flaxseed
1/2 cup unsweetened applesauce (2 apples in a food processor does nicely)
1/4 cup canola oil
1 teaspoon lemon zest
1 tablespoon fresh lemon juice
1/4 cup demerara sugar, for rolling the cookies balls
*For a gluten-free version of these cookies, I used 1 3/4 cups gluten-free flour & 1 1/4 cups ground almonds. It worked amazingly!
In a large bowl, whisk together flours, baking powder, baking soda, salt, ground ginger, and minced candied ginger. Set aside.
In a medium bowl, whisk together sugar, ground flaxseed, applesauce, oil, and lemon zest and juice.
Add the wet ingredients, all at once, to the dry ingredients and carefully mix together with a wooden spoon. Make sure all the flour bits are moistened and well incorporated. Form dough into a disk shape and wrap well in plastic wrap. Refrigerate for an hour, or overnight.
Place a rack in the center and upper third of the oven and preheat 350 degrees F. Line two baking sheets with parchment paper.
Remove the dough from the fridge and use your hands to roll dough into walnut sized balls. Rolls balls in granulated sugar and place of baking sheet. Use the palm of your hand to slightly flatten the dough ball. Bake for 15 to 18 minutes, until just slightly browned but still slightly soft in the center. Remove from the oven and allow to cool on the baking sheet for 5 minutes before removing.
Store cookies in an airtight container at room temperature for up to 4 days.
Source: adapted from Joy the Baker, recipe from Organic and Chic