Frugal Recipes: Mid-morning - Vegan Ginger Ginger Tea and Buscuits
Updated: Apr 3
What is ginger?
In cooking, we use the brown, gnarled root of the ginger plant to cook with. It was originally used in cooking throughout the eastern world because of its unique flavour and health benefits.
Ginger adds a warm, spicy and highly flavourful kick to most dishes. Native to Southeast Asia, ginger was among the first exported spices from that region centuries ago. Today, ginger is a popular ingredient used all over the world for its distinctive taste, powerful aroma, and its multitude of medicinal properties.
Ginger in the west is a commonly used in Asian style cuisines such as curry and Chinese dishes such as steamed vegetables. For a very long time, ginger has been used as a natural herbal cure for medical ailments.
Ginger’s ability to soothe nausea caused by morning sickness during pregnancy, motion sickness, and general digestive troubles is accepted worldwide from both the medical and Holistic professions.
The way in which ginger calms upset stomachs is still unknown, However, many agree that ginger produces a similar effect to anti-nausea medications.
In addition to its digestive benefits, ginger is said to aid in the treatment of the common cold and flu. Ginger contains gingerol which is the same compound that gives pepper its spiciness. Gingerol is believed to lower the risk of viral infections and inhibit the growth of some types of harmful bacteria.
Ginger also has anti-inflammatory benefits. It can help to reduce inflammatory ailments such as muscle pain, menstrual cramps, headaches, and joint paint.
So as you can see as far as ginger is concerned it’s one of the better foods to be eating at a time of illness. However, saying that I eat ginger all of the time. I juice it, I use it in curry’s, vegetable dishes and desserts, I eat it in a crystallised form (very calorie heavy). I even make my own ginger tea from it.
Ginger comes I different forms. It comes as a powder, chopped in a jar, as a paste in a tube or as a root. The root is by far the best type to use as it is pure ginger but if you can’t get hold of any ginger root then one of the other types will be fine to use.
My grandma used to get the ginger out anytime I complained of an icky tummy. Her gingerbread recipe was one of the most amazing recipes I’ve ever tasted. It wasn’t hard like a traditional ginger biscuit, but it wasn’t soft like cake it was somewhere in between.
Below I’ll be sharing two recipes this week solely because of the Corona Virus. Obviously this isn’t a cure, don’t ever think that but it does add a feel good factor to the practice of having a cup of ginger tea and a ginger biscuit at 11 am.
Makes four mugs/cups
Equipment needed :
1 x Orange
1 x chunk of ginger root or 2 x teaspoons of chopped ginger
4 x gloves
1 x table spoon of brown sugar
1 x teaspoon or Tumeric
2 x pint of water
Place all of the ingredients in a pan and boil
Once boiling reduce heat and leave to simmer for 10 minutes
Decant through a tea strainer into a flask or airtight jar
Pour a cup and drink
Ginger biscuit Recipe
Makes 24 biscuits
· 1 x 175 g of plain flour
· 2 x teaspoons ground ginger
· 1 x teaspoon of lazy chopped ginger
· 1 x tablespoon of apple sauce
· 1 x teaspoon ground cinnamon
· 1 x teaspoon baking powder
· 1 x 60 g of dairy-free butter
· 1 x 90 g of brown sugar
· 1 x tablespoon coconut cooking oil
· 1 x tablespoon of golden syrup
· ½ x cup of icing sugar
Make sure the work surfaces are clean and wash your hands before starting to cook!
Sieve the flour into a mixing bowl and stir in the ginger powder, cinnamon and baking powder.
Add in the dairy-free butter and work into the ingredients lightly with your fingers until the mixture resembles breadcrumbs. You can use a food processor or electric whisk if you have one.
Stir in the sugar.
In a separate bowl, whisk together the coconut oil, the chopped ginger, apple sauce and the golden syrup.
Slowly whisk this mixture into the first bowl of mixture and it will start to stick together.
It may take some time to resemble a dough. Use your hands to bring the mixture together into a dough and knead until the mixture is smooth.
Wrap the dough in cling film and refrigerate for 15 minutes
Preheat the oven to 170 C or Gas 3 and grease two baking trays. You can line the trays with parchment if you want to.
Cover the clean surface in flour and roll out the dough to a 5 mm thickness.
Use cutters of similar size to cut out the dough and place the gingerbread shapes on the baking trays. You do not need to have gingerbread man shaped cutters any shape will do. You can even use the top of an egg cup or a coffee cup as a cutter.
Do not re-roll the dough too many times as it might make the dough a little tougher.
Bake the biscuits for 10 to 12 minutes, or until they are golden-brown.
Take them out of the oven and leave them to stand for a few minutes.
Then transfer to a cooling rack and allow them to fully cool before sprinkling them with icing sugar.
Hey presto gingerbread biscuits and ginger tea
I hop you enjoy this recipe!
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