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Thursday, 17 March 2016

Ginger Loaf : Enjoy a Slice with Butter : Low in Carbs


Do you like ginger, do you use ginger? It can be described as a culinary spice and medicinal marvel, and is available in various forms:

1. Whole fresh roots. These provide the freshest taste.
2. Dried roots.
3. Powdered ginger. This is ground made from the dried root- Preserved or 'stem' ginger. Fresh young roots are peeled, sliced and cooked in heavy sugar syrup.
4. Crystallised ginger. This is also cooked in sugar syrup, air dried and rolled in sugar.
5. Pickled ginger. The root is sliced paper thin and pickled in vinegar. This pickle, known in Japan as gari, often accompanies sushi to refresh the palate between courses.

Fresh ginger can be purchased in most supermarkets. Mature ginger has a tough skin that requires peeling. Fresh ginger can be stored in the fridge for up to three weeks if it is left unpeeled. Whenever possible, choose fresh ginger over dried since it is superior in flavour and contains higher levels of the active component gingerol. The root should be fresh looking, firm, smooth and free of mould with no signs of decay or wrinkled skin. If choosing dry ginger, keep it in a tightly sealed container in a cool, dark dry place for no more than six months.


You can find out more about ginger and it's health benefits here

Now, I love ginger and this Ginger Loaf recipe, by Julia McPhee, uses a combination of fresh and powdered ginger, you may wish to give it a try. This loaf is great served with butter.

Ingredients:
1 1/2 cups Almond meal
½ tsp Baking powder
¼ tsp Baking soda
2 tbsp Dried ginger (I like a 'gingery' loaf but you may want to reduce this to 1 tbsp for a milder flavour)
1 tbsp Ginger (fresh grated)
1 tsp Mixed spice
¼ cup Walnuts, chopped (optional)
100g melted butter or ½ cup mild olive oil
4 Eggs
1 tbsp vanilla essence
1 tbsp Natvia (sweetener of your choice)

Instructions:
Mix all dry ingredients.
Add beaten eggs, vanilla, oil.
Mix well and pour into a loaf tin.
Bake at 175 degrees celsius for around 30 minutes until loaf is firm and browned on top.

Nutrition Information:
Serves: 10
Serving size: 1
Calories: 217
Fat: 20.7g
Saturated fat: 6.4g
Carbohydrates: 1.4g
Protein: 6.0g

Need help converting measurements cups to grams etc. or oven temperatures then have a look here.

Hope you may enjoy a slice of ginger loaf soon ... don't forget to enjoy it with a cuppa.
Will you prefer coffee or tea?


All the best Jan

22 comments:

Jo said...

Yum, I love ginger loaf.

eileeninmd said...

Hello, looks like a nice treat. I love ginger. Thanks for sharing, have a happy day!

Anonymous said...

My mouth is watering, this looks delicious.

Sue

David Gascoigne said...

Anything with ginger is good! Today we are going to a sushi restaurant for lunch. I think that my wife looks forward to the ginger more than the food!

Linda Kay said...

You have some really good advice on your blog. Thanks!

Lowcarb team member said...

Jo
Ginger loaf with butter - delicious

Many thanks for your comment,

All the best Jan

Lowcarb team member said...

Eileen
Ginger is a great flavour isn't it

Many thanks for your comment,

All the best Jan

Lowcarb team member said...

Sue
Yes, a great mouth-wateringly tasty recipe

Many thanks for your comment,

All the best Jan

Lowcarb team member said...

David
Ginger is so good to use in cooking. Sushi is very popular, but as my husband Eddie is a Type 2 Diabetic we would enjoy it this way:
http://alldayidreamaboutfood.com/2015/07/low-carb-sushi-roll-cauliflower-rice-salad.html

Do hope you enjoyed your lunch

Many thanks for your comment,

All the best Jan

Lowcarb team member said...

Linda
We try and bring a selection / variety of posts, and glad you enjoy reading them

Many thanks for your comment,

All the best Jan

Snowbird said...

I'll have mine with tea please! That does look mouthwateringly good.xxx

Debby Ray said...

Hi Jan...thanks for the visit and comment ! My hubby and I are also low-carbers! I love ginger bread and this looks really good! Going to follow you now! :)

Lowcarb team member said...

Snowbird
The kettle's on, and I'm just slicing the loaf !

Many thanks for your comment

All the best Jan

Lowcarb team member said...

Debby
A warm welcome to the low carb diabetic blog, we do our best to bring a wide variety of articles. This ginger loaf made with almond meal certainly helps to keep the carb count much lower! Great if you live the LCHF lifestyle, but good for all, especially if you like ginger.

Many thanks for your comment.

All the best Jan

Crafty Green Poet said...

Looks like a great recipe! I love ginger cakes!

Kezzie said...

I wish I wasn't such a cake fusspot!! Ginger and I don't get on! Your recipe looks good though!

Lowcarb team member said...

'CGP'
Ginger can add so much to many cake, biscuit and even curry recipes ...

Many thanks for your comment

All the best Jan

Lowcarb team member said...

Kezzie
Don't worry about being a cake fusspot!
There are lots of other great foods to enjoy ... just find a recipe that suits you!

Many thanks for your comment

All the best Jan

The Happy Whisk said...

Love, love, love to use fresh raw ginger in my bakes. It puts them right over the edge. Love it! Happy Eating.

Lowcarb team member said...

Ivy
Fresh ginger is just great ...
I always keep a little dried ginger handy too ...

Happy Eating Indeed!

Many thanks for your comment here,and elsewhere, they are always great to receive.

All the best Jan

chris c said...

Back in the day, crystallised ginger was a must-have Christmas goody, but I'm much better now.

I use powdered ginger in various curry type sauces, and ginger root especially with chicken or prawns, or both. Hint: I peel it using the back of the knife, except for the knobbly bits.

Lowcarb team member said...

Chris
I do think it a good idea to keep powdered ginger handy, it has so many great uses for many recipes.
Ginger root looks so ugly (sorry ginger root) but it is so good.
Helpful tip too with the ginger root ... many thanks.

All the best Jan