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Ground ginger
The nutrient profile of a ginger does not change just because it has undergone some changes during its process of being dried and bottled. In fact it still offers plenty of health benefits and is most definitely worth adding to your diet!
Not forgetting the fact that ground ginger is more convenient to use/cook with therefore you will probably use more of it.
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Cinnamon crumble cake
DATE: 18 May 2018 RECIPE: Joybauer sour cream coffee cake with cinnamon and walnuts
TOPPING: ⅔ cup AP flour = 167ml > 90 ml AP + 70ml rolled oats ⅓ cup caster sugar = 80 ml > 45ml 1 tsp cinnamon > 1 tbsp ½ tsp nutmeg > sprinkle ¼ cup whipped butter = 57g butter > 50g softened cubed
CAKE: ¾ cup AP flour + ¾ cup WW pastry flour = 188ML AP x2 = 376ml AP 1¼ cups caster sugar = 312ml > 95ml 1½ tsp baking powder > 1.75 tsp 1 tsp baking soda > 0.75 tsp ¼ tsp salt > pinch 1 cup fat-free sour cream > (60ml milk powder + water to make 110ml + 0.5 tsp ACV) x2 2 eggs ¼ cup canola oil = 59ml > 50ml 2 tsp vanilla extract > 2nd one scant 1 tsp maple extract > omitted ½ cup walnuts, coarsely chopped
PREPARATION
Preheat the oven to 350° = 177C. Line square pan with baking paper.
Topping:
In soup bowl, stir together the flour, sugar, cinnamon, and nutmeg. Add cubed softened butter and using fingers quickly rub in the butter until coarse crumbs form. Cover and refrigerate (forgot to refrigerate).
Cake:
In large bowl, add flour, sugar, baking powder, baking soda, and salt. In another large bowl, mix sour cream, eggs, oil, vanilla until well blended. Add to flour mixture in thirds and stir in between. Mix with fork until smooth and creamy, 1 to 2 minutes. Spoon half of the batter into the prepared pan and spread evenly. Sprinkle evenly with half of the topping. Cover evenly with the remaining batter. Sprinkle evenly with nuts, gently pressing them into the batter. Cover with the remaining topping. (forgot about nuts so had to put on top of crumble) Bake until the topping is golden brown and a toothpick inserted into the center of the cake comes out clean, 30 min. Transfer the pan to a wire rack and let cool for 20 minutes. Remove the sides of the springform pan. Serve the cake warm or at room temperature, cut into wedges. Covered at 20 min cos walnuts getting burnt. If only I remembered to put them in the middle instead of sprinkling all on top.
NOTES:
The texture is bready because of the "sour cream". I'm quite impressed tbh that the milk & ACV worked. It's like a sourdough cake??? Altogether with the bready chewiness + cinnamon crumble it's sort of like cinnamon doughnuts. And it was so easy to make, no weighing, no mixer. Would like to make variations of this cake but I'm not sure what else goes with this texture apart from cinnamon. Sweetness is about right. Just need to make sure walnuts go under the crumble next time so they don't burn.
Look what came back with me from day 1 of #sse17: new #nourishsnacks, by awesome adorable #joybauer, made from chocolate, chia, oats, and banana! #sweetsandsnacksexpo #chocolatebroker
Joy Bauer is an excellent blog for ANYONE who likes food or wanting to improve their health. There was an article recently posted on the site that I learned a lot from due to the fact that I crave sugar, so I usually just grab some colourful labelled fruit juice at the store. However, the juices that are 100% real fruit juice are WAY better for you. For example vitamin C can help maintain healthy skin, hair, aid in joint flexibility and help prevent eye problems like cataracts. The fruit drinks which contain mostly just simple sugars are not as filling, so you end up drinking up so much of it to fill yourself you raise your blood sugar level significantly. In turn your hypothalamus (part of your brain involved with homeostasis) will sense all this excess sugar so it will convert all the monosaccharides to glycogen which is stored in your liver, muscles and fat tissue. Without a doubt, fruit drinks are a major contributor to fat build up on the body. This article highlighted a major issue going on today where everyone favours artificial flavours and I feel so many people could help themselves feel so much better just by taking time and choosing a 100% real fruit/vegetable juice. Unfortunately this post will conclude our blog, but I strongly urge all of our followers to try to spice up your old recipes or experiment with new dishes, all while keeping in mind what your body needs. Good luck in all of your future cooking.
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