Remember the cookies I received from Lark Fine Foods?
They arrived on Ash Wednesday, and since I gave up sugar for Lent, I decided to freeze the cookies until after Easter. Sometimes CD gets a sweet tooth late at night…
At least he left me one of each. 😉
The salted rosemary shortbread was divine – imagine a sweet buttery cookie with just a hint of rosemary. I never would have thought to add rosemary to cookie batter (if you can believe that), but ’twas a match made in heaven. Loved the Cha-Cha as well, a chocolate cookie with a spicy kick. However, my favorite was definitely the Mighty Ginger as it tasted like a big chewy gingersnap, and I’ve had ginger on the brain ever since.
I had a bad experience with ginger once. It involved a bowl of Thai food that tasted like Lemon Pledge, and for years afterwards, I feared ginger. Fresh ginger is easy to overdo, but if you get it just right, it can take your baked goods to a whole new level.
I made a spice cake today using fresh ginger.
It did not taste like Lemon Pledge.
Many thanks to Melody for sharing her recipe with me, and now I’ll share my version with you.
Ginger Spice Cake
- 1 cup canned chickpeas, drained and rinsed
- 1 cup brown rice flour
- 1 cup milk of choice (I used HEABified coconut milk)
- 2 TBSP coconut oil, melted
- zest & juice of 1/2 lemon
- 1 heaping tsp cinnamon
- 1 tsp fresh ginger
- 1/2 tsp allspice
- 1/4 tsp clove
- 1 tsp vanilla
- 1/4 tsp maple extract
- 1 packet of stevia
- 1/2 tsp baking powder
- 1/4 tsp salt
- Pre-heat oven to 350℉
- Combine all ingredients in a blender or food processor.
- Pour into greased 8 x 8 baking dish and bake for 30 minutes.
- Dense, moist, and not too sweet. Enjoy frosted with coconut cream and more cinnamon.