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gingerbread

I'm Jacquie!

Welcome to my kitchen! I love to play with all the abundance from the farmer's market. I hope these recipes inspire you to have just as much fun in the kitchen with whatever is growing locally to you. 

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what. a. week. Anxiety + stress is high, but what’s more alarming is how divided the country is and how many are feeding that division.

Hate, racism and inequality didn’t start with Trump and it’s not going to stop with Biden. All republicans are not racist and all democrats are not socialists. The more we make blanket statements and fire back saying that the other is wrong and stupid, the more you’re acting like the people you dislike.

So what do we do? We talk. We talk to our love ones – those who agree with us and those who don’t. We don’t let the media dictate what we think (because no channel is objective at this point). We think for ourselves after listening to a variety of opinions because the great thing is that we’re free to do that – to have our own opinion, think for ourselves and do what’s best for yourself and your family.

…and we make a snack cake and have it while you’re having those conversations! Apples and ginger were plentiful at the farmer’s market so I combined the two to create a really flavorful, not too sweet, not too spicy cake. You can use homemade applesauce and crystallized ginger, or you can use what’s at your local grocery store. Whichever way, it’ll fill your kitchen with autumn!

ingredients

1 cup applesauce, unsweetened
½  cup almond butter
¼ cup molasses
½  cup maple sugar
2 tablespoons olive oil
4 large eggs
1 teaspoon vanilla extract
1 ½  cup (155 g) oat flour
2/3 cup (105 g) sweet rice flour
¼ cup (28 g) tapioca flour
1 tablespoon grated ginger
1 tablespoon baking powder
¾ teaspoon baking soda
1 teaspoon fine sea salt
1 teaspoon ground cinnamon
½ teaspoon ground ginger
1/8 teaspoon ground allspice
¼ cup pecans, chopped
¼ cup crystallized ginger, chopped

Preheat your oven to 350 degrees, and line a 9×5” loaf pan with parchment paper.

In a medium bowl, whisk together the first seven ingredients through the vanilla extract. In a larger bowl, combine the rest of the ingredients and stir together. Add the wet ingredients to the dry, and whisk until smooth.

Pour the batter into your prepared loaf pan, and sprinkle the chopped pecans and crystallized ginger on top. Bake for 50-55 minutes. Let the loaf cool as much as you can before slicing + serving.

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jacquie chamberlain

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