It is the final week of my Infant Massage course tomorrow and the final week of baking for all those wonderful mamas. It has been such a lovely group and I always love seeing just how much the bubas enjoy the massage (or not some days) and grow over that time. Themselves have also loved catching up with friends each week while I teach especially with all the amazing weather we have been having ….. well that was until Summer officially arrived on and the rain started. 🙂
Themselves enjoying the local river.
So with the weather feeling a bit cooler I thought I would warm the insides of everyone a bit with some good old ginger-nuts. This recipe is delicious, easy and able to be eaten raw or cooked so win/wins all round I say. The original recipe says that it makes 8 biscuits however we usually get at least 16 and sometimes 20 out of it so obviously it is all about size. I tend to double up the recipe to get a decent batch and because themselves love these yummy morsels it also means I have a chance to get some too! The fact that they don’t expand on cooking does mean that you can pack them pretty close together on your tray which for us means one batch rather than two … always a bonus when your oven is a tiny bus one.
Ready to go in the oven – with a bit of ground almond to help with the flattening part.
1 C ground almonds
2 tsp ground ginger
1/2 Tb black strap molasses
3 Tb maple syrup
Mix the almonds and ginger
Add the molasses and maple syrup then mix until the mixture forms a dough
Roll into small balls and place on tray
Flatten each ball with a fork (you may need to dip the fork in rice flour or ground almonds so it doesn’t stick)
Bake for 10-15 mins at 180C
Cool on the rack before devouring
Hope this finds you warm, happy and content regardless of the weather outside.
Well I had intended posting this in time for you to try for Easter however then my youngest broke his wrist and we were out of coverage for three days as we travelled along the Forgotten Highway. I figure that it is better late than never and since these are yum anytime it is worth sharing still 😉 In fact they have been made quite a few times since as an afternoon tea snack for the walking wounded among us.
Driving from Taumarunui to The Republic of Whangamomona
With Good Friday comes Hot Cross buns of course however since this is the first Easter we have Vegans in the house (bus) we had to put a bit of thought into the whole process. Thankfully themselves had a simple, yet effective, solution of adding some spices and raisins to our damper recipe to create our own Hot Cross buns. I have to say that the cross side of things didn’t work out so well though as I was trying to be tricky and do icing sugar crosses – on the recommendation of a lovely Canuk I know 😉 – rather than my usual flour ones which ended in a sticky bun soaked mess rather than looking like a cross …. so I guess it is a case of less of the cross buns and more hot spiced buns really 😉
Good to go with a huge dollop of jam!
We have tried both Gluten and Gluten free versions, topped with jam and some vegan Dark Chocolate peanut butter we found, and both have been enjoyed. The GF version did need a flax egg (1 Tb ground linseed and 1.5 Tb cold water) along with bit of extra moisture, depending on which GF flour you use, to get the correct consistency however it is not too much more hassle.
Hot Spiced Buns – Vegan
1 3/4 Cup of plain flour ( or GF flour and see notes above)
1 tsp baking powder
1 Tb oil
3/4 cup of cold water
2 tsp mixed spice
1 tsp cinnamon
1/4 cup raisins (or other dried fruit if you like)
Mix all ingredients until they form a dough, add more flour and/or liquid as required.
Split the dough into 8 pieces and roll into bun shapes
Flour a tin and place the bun shapes in so that they are touching.
Bake at 200 C for 20 mins.
Remove from the oven and enjoy with jam 😉
Hope this finds you all happy, healthy and all in one piece 😉