Ayurveda (Sanskrit for The Science of Life) gives ginger the status of a virtual medicine chest. That’s because this wonder spice has time-tested, digestion-friendly properties, in addition to its numerous other health benefits. Ginger aids in digestion, alleviates nausea, reduces gas, improves absorption and assimilation of essential nutrients in your body, has anti-inflammatory properties and is also an aphrodisiac. Paired with a lemon drizzle (recipe below), this fresh ginger cake is the perfect dessert!
- 2 1/2 Cups all purpose flour
- 1 tsp ground cinnamon ( I like to put more)
- 1/2 tsp each: ground cloves, freshly ground black pepper
- 1/2 Cup each: molasses, sugar, unsweetened apple sauce
- 2 large eggs at room temperature
- 1 Cup vegetable oil
- 2 tsp baking soda
- 1 Cup boiling water
- 1/2 Cup peeled fresh ginger, minced
In a large bowl, sift together flour, cinnamon, cloves and pepper. In another large bowl, mix molasses, sugar, eggs, apple sauce and oil until well blended (approx. 2 mins on med-high). add flour mixture. Mix at low speed until just blended.
In a small cup, stir baking soda into boiling water. Quickly add to batter along with minced ginger.
Pour batter into a buttered and floured 9 1/2 inch spring form pan. Bake in a pre-heated oven at 350 degrees until a toothpick comes out clean (approx. 40 mins). Cool on a wire wrack.
- 3/4 Cup icing sugar
- Juice and zest from 1 large lemon
Combine and mix with a spoon.
‘Tis the season to harvest all that delicious fruit growing on those bountiful fruit trees! We have a beautiful cherry tree in our yard, so I decided to harvest some of the cherries to make this delicious pie. I added some apples too, because I made this pie for my dad on Fathers Day, and he really likes apples. This pie is dairy free and, depending on what flour you choose, can be gluten free as well. Enjoy!
EASIEST PIE CRUST:
Makes crust for 1 whole pie (9-10 inch diameter)
- 1 2/3 cups flour
- 1 tsp salt
- 1/2 tsp baking powder
- 1/3 cup cold water
- 1/2 cup oil
Mix all together. Roll out on a pre-floured surface with a floured rolling pin (the flour keeps everything from sticking).
You can use any fruit you like for the filling!
- 4 cups fruit (If you’re using apples, use about 5-8 medium sized ones. Option to soak them in water with a tablespoon of lemon juice to prevent browning)
- 1 cup sugar
- 2 tbsp flour
- 1/4 tsp salt
- 1 tbsp apple cider vinigar
- OPTIONAL: 1 tsp cinnamon
1. Mix all the ingredients together except for the fruit.
2. Add the fruit to the mix (if you opted to soak apples, drain first).
3. Bake the assembled pie for 50-60 minutes at 400 degrees.
- You can cut long strips of tin foil and place them around the edge of the pie to prevent the edge from burning while it bakes. Take the foil off 10 minutes before the pie is finished so it will have a golden-brown edge.
- To make clean up easier, put tin foil on a cookie sheet and place on the rack below to catch any drips.
- For a glossy effect, you can brush a small portion of egg white on top of crust for the last 10 minutes of baking (This will stop your pie from being dairy free, however).