I know many who like ginger it's such a wonderful warm flavour. So today I'm sharing this Ginger Loaf recipe, by Julia McPhee. She 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 175º C, 350º F, Gas Mark 4 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
Recipe Notes and Tips
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
You can find out more about ginger and it's health benefits here
Almond Meal/Low Carb Flours; if you are just starting a low carb diet/lifestyle you may feel confused with which low carb flours to use. You may never have used any of them before and how to use them properly can be daunting. Low carb flours do not behave like wheat flour.
For example, Ground Almonds/Almond Meal... it is made slightly different than almond flour. Instead of blanching the almonds to remove the skins, the skins on the almonds are kept on. It’s a little bit coarser than almond flour and still bakes the same. For baked goods, perhaps use a super fine ground almond flour but equally almond meal can perform just as well in most recipes, at a reduced cost.
For example, Ground Almonds/Almond Meal... it is made slightly different than almond flour. Instead of blanching the almonds to remove the skins, the skins on the almonds are kept on. It’s a little bit coarser than almond flour and still bakes the same. For baked goods, perhaps use a super fine ground almond flour but equally almond meal can perform just as well in most recipes, at a reduced cost.
Almond meal may also be known as ground almonds. You can grind almonds using a blender to make your own almond meal, the power of your blender will dictate how fine your almond meal will become.
A serving (1/4 cup or 28 grams) of the almond meal has the same nutrition of almond flour of nearly 160 calories, 6 grams of carbs and 3 grams of fibre. Only 6 total carbs or 3 net carbs per serving.
You can learn more about low carb flours from Libby at 'Ditch The Carbs' site, she has a very good guide, which you can read here
A serving (1/4 cup or 28 grams) of the almond meal has the same nutrition of almond flour of nearly 160 calories, 6 grams of carbs and 3 grams of fibre. Only 6 total carbs or 3 net carbs per serving.
You can learn more about low carb flours from Libby at 'Ditch The Carbs' site, she has a very good guide, which you can read here
Help needed converting measurements cups to grams/or oven temperatures etc. then have a look here
I hope you may enjoy a slice of ginger loaf soon, and don't forget to enjoy it with a cuppa … will you prefer coffee or tea?
You will find a variety of articles/recipe ideas, within this blog. It is important to note, not all may be suitable for you. If you may have any food allergies, or underlying health issues these must always be taken into account. If you are a diabetic and not sure how certain foods may affect your blood sugars, test is best, i.e. use your meter.
All the best Jan
I hope you may enjoy a slice of ginger loaf soon, and don't forget to enjoy it with a cuppa … will you prefer coffee or tea?
All the best Jan
Yum.... warm with ice cream sounds good too
ReplyDeleteI can only imagine how delicious this is!
ReplyDelete...looks yummy!
ReplyDeleteGracias por la receta adoro hacer pan. Te mando un beso
ReplyDeleteOh yes! That does sound very wonderful and tasty. I love ginger.
ReplyDeleteI love ginger...ginger in anything! This looks delicious! :)
ReplyDeleteWonderful recipe Jan, thanks for sharing it.
ReplyDeleteHugs diane
I find that ginger is something I tend not to favour.
ReplyDeleteJan - I love ginger, so this is definitely one I am going to try!
ReplyDeleteI would like to try fresh ginger in bread.
ReplyDeleteCoffee is on and stay safe
I love ginger! This sounds like a delicious recipe to try once I finish the cake my daughter made for me for Mother's Day. I pinned it--thanks!
ReplyDeleteI like ginger in savoury dishes, but not nearly as much in sweet ones.
ReplyDeleteI do love parkin but I'm not sure if that is the same as ginger cake. Once again, I don't think our supermarkets "up North" necessarily have ingredients you mention. Maybe we shoppers need to try harder? Thanks for the recipe though.
ReplyDeleteI love ginger loaf. We have Parkin here in Yorkshire, particularly around Bonfire Night, which is very similar.
ReplyDeleteUma publicação útil, considerando os conselhos que transmite nos cuidados e preservação da saúde das pessoas.
ReplyDeleteAbraço amigo.
Juvenal Nunes
This sounds a lovely recipe and as I love ginger, I'll give it a try. Thanks for sharing.
ReplyDeleteAvril xx
Hello,
ReplyDeleteThe ginger loaf sounds delicious, a great recipe.
Thanks for sharing! Take care, have a happy day!
That looks delicious and lovely.
ReplyDeleteDeve de ser muito bom este pão.
ReplyDeleteUm abraço e continuação de uma boa semana.
Andarilhar
Dedais de Francisco e Idalisa
Livros-Autografados
Looks delicious.
ReplyDeleteOooh, this would make a great breakfast!
ReplyDeleteI love ginger. I will have to try almond meal and flour.
ReplyDeleteOoohhh this is my kind of recipe. In fact I am going to make this today. Thank you for the recipe. Have a great day.
ReplyDeleteI always buy fresh ginger, but I have kept it longer than three weeks unpeeled. It doesn't diminish the flavor, either. This recipe sounds great.
ReplyDeleteYum
ReplyDeleteOoh I love ginger, I quite often make ginger cake for my son. This sounds delicious warm, and with a cup of coffee for me. Take care and have a great week, Sue xx
ReplyDeleteThe combination of fresh and dried ginger sounds delicious. I like ginger cakes and cookies with a zing to them!
ReplyDeletePure Ginger loaf, what a winner.
ReplyDeleteOh that sounds so good.
ReplyDeleteSounds delicious. There's nothing better than a quick bread loaf. Thanks for sharing.
ReplyDeleteI just love all things ginger. This looks delicious.xxx
ReplyDeleteI'm sure I'd like that. Looks delicious.
ReplyDeleteLooks delicious.
ReplyDeleteI bet we would like this...
ReplyDeleteHi Jan, thank you for visiting my blog. It's looking delicious. Greetings Caroline
ReplyDeleteOh bet this is yummy ~ thanks for recipe and photo ~ Xo
ReplyDeleteLiving moment by moment,
A ShutterBug Explores,
aka (A Creative Harbor)
Oh my goodness, this looks really delicious!
ReplyDeleteNunca he comido pan con jengibre. Besos.
ReplyDeleteNot a ginger fan but this sounds delish. x
ReplyDeleteThanks Jan! My mom says thanks too! She loves this one! Big Hugs!
ReplyDeleteI adore ginger anything so this recipe is perfect for me. Thanks, Jan! (And for your visits, too!)
ReplyDelete