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Diary free spelt gingerbread biscuits recipe

Diary free spelt gingerbread biscuits recipe

  • Recipes
  • Dish type
  • Biscuits and cookies

These easy gingerbread biscuits do not contain any dairy. As with many gingerbread recipes, its flavour benefits from resting for a few hours before baking.

2 people made this

IngredientsMakes: 2 baking trays

  • 2 eggs
  • 200g demerara sugar
  • 80g honey
  • 350g spelt flour (white or wholemeal)
  • 30g mixed spice
  • 4 teaspoons baking powder
  • 1 egg, beaten, for brushing
  • nuts, almonds, raisins, glace cherries etc. to decorate

MethodPrep:40min ›Cook:8min ›Extra time:1hr resting › Ready in:1hr48min

  1. Beat eggs with sugar and honey till foamy.
  2. In another bowl mix flour with mixed spice and baking powder.
  3. Combine egg and flour mix and knead till smooth. Let rest for 1 hour, better overnight.
  4. Roll out 4mm thick on a lightly floured sure and cut out biscuits in shapes of your choice.
  5. Brush with beaten egg and decorate as desired.
  6. Place on a baking tray lined with greaseproof paper. Bake in preheated oven for at 200 C / Gas 6 till browned, about 8 to 10 minutes.

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Diary free spelt gingerbread biscuits recipe - Recipes

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Gingerbread Men I am definitely one of those people who relish a challenge and the bigger it is the better. However I must admit that I met my match in gingerbread houses. My numerous attempts over the years have trialed different recipes, different templates but they have all ended with me and everyone else covered in flour and close to tears. Of my many attempts the most memorable one included using Ryvitas to bridge a gaping hole in the roof (quite ingenious I must say). On the positive side I realized at an early age that my future didn’t lie in architecture nor engineering. My failure with the gingerbread houses has not done anything to dampen my adoration for gingerbread. Not only are these gingerbread men adorable but ginger has potent anti inflammatory properties that have been scientifically proven to reduce the pain of arthritis sufferers. Traditionally ginger is best known for its relieving effect on gastrointestinal issues and recent studies have proven that it surpasses the relief offered by popular over the counter medications for motion sickness as well as relieving nausea and even morning sickness. In fact so wonderful are gingers many attributes that it is considered a virtual medicine chest in Aruyveda. 65g (2 + ¼ oz) buckwheat flour 35g(1 + ½ oz) ground almonds ½ tsp baking powder 2 tsp ground cinnamon 1 tsp ground ginger 3 tbsp maple syrup 2 tbsp olive oil or coconut oil Preheat the oven to 140C/ 350F. In a large bowl combine the buckwheat flour, ground almonds, baking powder, ground cinnamon and ginger. Add to it the maple syrup and oil of your choice. Mix well to combine. If the mixture is too dry, slowly add in one or two teaspoons of almond milk. Roll out the dough on a lightly floured surface to a thickness of 5mm (1/4 in). Cut out gingerbread men using the cutters and place on a tray lined with grease-proof paper. Bake in the oven for 10-12 minutes. Remove from the oven and allow to cool. Meanwhile, prepare the icing by mixing together the cashew butter and maple syrup. Slowly add in some almond milk if necessary to achieve the desired consistency. Place in a piping bag and decorate your gingerbread men as desired.

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Hello and welcome to the Goodfood Goddess! I am Aoife a 24 year old doctor advocating the health benefits of eating more plants and less sugar. Hope you enjoy perusing my blog and delving into delicious wholesome and nutritious recipes. Brownies for breakfast sound too good to be true? Here you can have your cake and eat it too!
Be sure to follow me on Instagram for mouth watering healthy recipe inspiration Read More…


Gingerbread Cookies

Ingredients

  • 3 tbsp unsalted butter , softened
  • 3/4 cup firmly packed brown sugar
  • 1/2 cup unsweetened applesauce
  • 1 egg
  • 1/3 cup dark molasses
  • 3 cups all-purpose flour plus more for dusting
  • 1 tsp baking soda
  • 2 tsp ground ginger
  • 1 tsp ground cinnamon
  • 1/2 tsp allspice
  • 1/4 tsp ground cloves

For the Icing:

  • 1 1/2 tbsp egg whites
  • 1/4 tsp fresh lemon juice
  • 1 cup powdered sugar
  • pinch of cream of tartar

Instructions

For the cookies:

For the icing:

Notes

Nutrition

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120 comments

This is our family’s favorite Gingerbread recipe. Not too sweet or strong. Softer/chewy not crunchy. Perfect for a typically non-gingerbread lover (like me).
Yes, the dough is sticky & requires patience. I do not try to put into 2 rolls like instructions say (too difficult to mess with)… I just throw everything into the fridge in a metal bowl. After 2 hours of fridge, I freeze for about 10 minutes, get a batch done as quickly as possible and put any remaining dough (I do not reroll out after 1st roll until it has had time in the freezer) back in the freezer for another 10 minutes. This saves a lot of sticky/headache. Also roll out on parchment paper!! Makes ALL the difference!

I hate to give it 4 stars, but the patience required does take one off (but it’s worth it to us!)

These should have many more 5 star reviews. I made a quick batch as drop cookies and they performed well and tasted great. When I have more time I will try chilling and rolling. For today I pressed lightly with a wet palm and dusted with white sugar before baking. A good, old fashioned soft molasses cookie without all the fat!

I thought this recipe was excellent! Was slightly wary after reading some of the reviews, but had none of the issues mentioned. I immediately tasted the dough after mixing and found it had amazing, intense flavor from the spices and was pretty excited. After chilling, rolling, and baking I tasted a cookie when it had cooled enough and found that flavor had muted and was a bit disappointed. BUT! The following day we decorated with the icing recipe provided, and I found the flavor was great! They were soft and slightly chewy, and the icing added just the right amount of sweetness. This recipe is a keeper, and will be our Go-To from here on out!

My dough was a bit sticky so I ended up added more flour in while rolling the dough out. Keeping the dough chilled in between rolling them out helped a lot. The cookies turned out not too sweet which is great.

do not make these. Terrible. Way too sticky after chilling so I added flour and they were still too sticky. Rolled them into balls and they baked terribly.

We made the cookie dough yesterday, refrigerated it overnight which helped it firm up and rolled it out today. The dough is sticky as stated in the recipe due to the replacement of the majority of the butter with applesauce . We followed the recipe directions by sprinkling flour on our hands, on the work surface and the top of dough when rolling it out. They turned out perfect using Christmas cookie cutters. We just made sure to keep using extra flour dusting when re-rolling the dough. The cookies puff up just a little bit and bake firm but soft when you bite into them. We also made sure the baking pan cooled in between batches. So try the recipe again, but follow the flour suggestion I’m the recipe. This is a 5 star in my opinion.

My son has been begging me to make gingerbread men (he’s obsessed with the story), so we made these yesterday. I rolled them a bit thicker and they came out soft and chewy while still holding their shape. Even my husband who hates crispy cookies liked them! I love that they are a little lower in calorie than a lot of cookies.

Love this recipe better then the Pillsbury . Homemade is always better.

These are terrible, just terrible. Dull flavor and not sweet enough.

I am wondering if anyone has made these dairy free by using shortening? I have a GF and diary free daughter and baking for her has become a goal of mine.

Gingerbread cookies are a Christmas tradition at our house but my “traditional” recipe called for shortening. I tried substituting coconut oil one year but it made the dough too hard and the cookies just weren’t the same. Needless to say I was glad to find this recipe! My daughter and I made these with a few substitutions and they came out great! I wanted to post this just in case someone wanted to try our variation-We used Organic Sprouted Spelt Flour in place of all purpose, Organic Coconut Sugar in place of brown sugar & Organic Honey in place of molasses. We did not ice the cookies because my family prefers them plain! =) This is our new traditional Christmas Gingerbread Cookie recipe! Yay! Thank you.

Pingback: Yes, A Low-Fat Christmas Cookie! « WRCH Lite 100.5

I substituted 1 c of whole wheat flour for 1 c of the white flour. I also added more spices (nutmeg, black pepper, more ginger) and I added 3 T crystallized ginger. I refrigerated the dough for 1 hour prior to rolling. Then, after I cut out the shapes (I used hearts), I froze them on the cookie sheet for 15 minutes before baking. For the icing, I used meringue powder, a few drops of almond extract, and powdered sugar (on the packaging for the Wilton meringue powder). The cookies were soft and delicious. I love my gingerbread with a kick, so the extra ingredients really added to the flavor. This one’s a keeper. It made 32 hearts and each has under 100 calories and just one gram of fat (I logged the recipe on My Fitness Pal). Thanks for posting the recipe! With the little bit of butter, I had a feeling they would be great.

This recipe is amazing! I have gallstones yet this was safe. I’m never using another recipe. Turned out so well.


Vegan Gingerbread

Seive all the dry ingredients into a large mixing bowl. Add the melted margarine & golden syrup and mix/knead.

Lightly flour a surface and roll out and cut into your desired shapes.

Cook for approximately 15 minutes, and leave to cool on the tray for a few minutes, before moving to a wire rack to fully cool.

This size batch made about 70 small stars.

Added by: Clare Seek

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Brioche style enriched dough and pumpkin puree baked into a classic bread loaf. Easy to make with minimal hands on time. Amazing still slightly warm with butter, perfect to accompany warming autumn soups, but also great for a special Sunday breakfast treat toasted with chocolate spread or honey. Can also be made into individual rolls.

Added by: Kristina Laubscher


17 Homemade Grain-Free Dog Treat Recipes

Looking to spoil your dog in the healthiest way possible? We got you covered. My biggest problem with store bought treats are: #1 – I don’t know if I can trust them, and #2 – The good ones are so expensive!

So that brings us here – these are 16 easy-to-make treats that only take a few minutes, and have no more than 5 or 6 ingredients.

And not to mention homemade treats are much easier on the wallet. Your dog will go nuts for these recipes, and are ideal for training or spoiling as they’re healthy, grain-free, and guilt free.

If you’re really looking to spoil your dog, maybe check out our best pupcake recipes.

1. DIY Grain-Free Sweet Potato Dog Treats

Made from just 5 wholesome ingredients, such as sweet potato and coconut flour, the healthy maven has created some very cute little doggie treats that I think your fur-baby will appreciate. The best part being that’s easy to make, affordable, and you can make a big batch so you can keep spoiling your dog!

Ingredients:

  • 1 1/2 cups almond meal
  • 1/2 cup coconut flour
  • 2 tsp poultry seasoning
  • 1 cup sweet potato, cooked and mashed (about 1 large)
  • 1/4–1/2 cup water (or other dog-safe liquid)
  • Bone-shaped cookie cutters, if desired
  • Coconut oil, for greasing pan
​​​​​2. Grain-free Salmon Pumpkin Dog Treat

​You can’t go wrong with salmon. It’s protein rich and full of healthy omega fatty acids. Along with the added benefits of coconut oil, pumpkin, and eggs… you’re getting a​ one-two punch of the super healthy stuff for maximum energy.

​Ingredients:

  • 1½ cups coconut flour
  • 1 cup canned wild caught salmon, drained*
  • ½ cup coconut oil, melted, but not hot
  • ½ cup pumpkin puree (you can also use pureed sweet potato or squash)
  • 4 pasture raised eggs
3. Dog Popsicles

Growing up Popsicles were my absolute favorite summer treat, I feel like my dogs need to share my childhood experience (because why not?)

Well… They have just the thing. Randi over at Dukes & Duchesses has created a carrot and beef broth popsicle, maybe not exactly the treats from your own childhood (I hope), but your dog will certainly appreciate it. And with only two ingredients and a little bit of freezer time, they’re a perfect quick summer treat.

4. Coconut Delight DIY Dog Biscuits

If you’ve followed along the coconut craze as of lately, then I have no doubt you want to share all the health benefits with your dog. And why not? Coconut oil has amazing benefits for both humans and canines, so might as well make them into some cute little treats. As a side note, these make your house smell absolutely amazing.

Ingredients:

  • 1 ½ cups brown rice flour
  • ½ cup coconut flour
  • ½ cup water
  • 1 large egg
  • 1 tablespoon coconut oil
5. Pumpkin Sweet Potato Bites

Using sweet potato, pumpkin, and a touch of honey… Sounds like treats I might need a sample of. These are perfect little grain-free biscuits that you can make anytime of the year (not just Fall). Also the combination is really beneficial for dogs will digestion problems or sensitive stomachs.

Ingredients:

  • 1½ cups brown rice flour
  • 1/2 teaspoon cinnamon
  • 1 cup mashed sweet potato
  • 1/2 cup 100% pure pumpkin purée
  • 1/2 cup water
  • 1 egg
  • 1 teaspoon organic maple syrup
6. Lexi’s Grain Free Dog Treats

These are similar to sweet potato bites, but with one key difference… Peanut Butter! Which adds some extra essential fatty acids (along with some coconut oil) to the mix. These are fantastic little treats for keeping your dogs coat healthy and shiny.

Ingredients:

  • 1 1/2 cup coconut flour
  • 1/2 cup peanut butter or nut butter of choice, no added ingredients
  • 4 organic eggs
  • 1/2 cup coconut oil
  • 1 cup + 2 tbsp sweet potato puree or pumpkin puree**

Optional add-ins

7. ​Frozen Brain-Boosting Dog Treats

There’s beauty in simplicity here. Using nothing but frozen coconut oil, blueberries, and almond butter you get these wonderful treats that are loaded with healthy fats and the antioxidants from blueberries. It left me wondering why I never thought of this before.

Ingredients:

8. Peanut Butter Coconut Oil Dog Treats

Simply use the freezer with a little natural peanut butter and coconut oil, and in minutes you’ll have wonderfully healthy treats that your dogs will love. But can we take a minute to appreciate how awesome these look? The real star of the show here is the silicon tray used to make these cookies! I need this in my life.

Ingredients:

  • 1 cup all-natural peanut butter
  • 1 cup pure, unprocessed coconut oil
  • 1 teaspoon cinnamon
9. Sweet Potato Dog Chews

Instead of biscuits or frozen treats, maybe your dog needs something a little more chewy? This is a simple as it gets, with just 1 ingredient… Sweet Potato! Simple shave off some pieces and put them in the oven for about a few hours. These are a great healthy and budget friendly alternative to store bought chews.

Ingredients:

10. Dried Chewy Banana Treats

Staying on the same page with jerky, why not banana jerky? Yeah, that’s a thing. And dogs love it. I can attest to that as my dogs goes absolutely bananas over these (see what I did there?) Cut some bananas length-wise and lay them in the oven for few hours and you’re done!

​Ingredients:

11. Peanut Butter Coconut Oil Dog Treats

What better way to show your dog some love than through heart shaped healthy treats, filled with coconut oil and natural peanut butter. With all those healthy oils, your dog show you some love with their shiny coat.

Ingredients:

12. Holiday Dog Treats: PB & Ginger Snaps

When the holidays are upon us it’s time to celebrate with your fur-babbies with ginger snaps. These are really easy and festive treats using a bit of almond flour, coconut flour, peanut butter, and a touch of ginger.

​Ingredients:

  • ​2 Cups Almond Flour
  • 1/2 Cup Coconut Flour
  • 1/2 – 3/4 Cup Natural Peanut Butter
  • 3 Tablespoons Ground Ginger
  • 1 Tablespoon Cinnamon
  • 1/4 Cup Water​​​
13. Grain-Free (Black Bean) Healthy Dog Biscuits

Another baked biscuit, but with a small twist – Black Beans. I thought with was a clever alternative to flour or grains in cookies, so I included it in this list. Not only that, but these homemade treats are very budget friendly, using only some beans, peanut butter, a banana, and an egg – not bad!

Ingredients:

  • 1 cup cooked black beans (rinsed and drained)
  • 1/4 cup natural peanut butter
  • 1/2 very ripe banana, mashed
  • 1 egg, whipped
14. Simple Grain-Free Dog Treats

This very happy Corgi is enjoying some simple banana, peanut butter, and bean flour cookies. Bean flour is a lot more budget-friendly alternative to coconut flour (which can be very expensive). Furthermore, Garbanzo flour has the highest protein level out of all the flours! Win-Win.

Ingredients:

  • ​1 medium banana, mashed
  • 3 tablespoons creamy, natural peanut butter
  • 1 large egg
  • 1 3/4 cup garbanzo bean flour
15. Coconut Flour Soft Chews

Maybe your dog likes soft chewy treats over crunchy? Sounds crazy but my dog is often very picky, and yes, texture can be the difference. The other huge advantage: you can tear these treats into small pieces to feed in smaller portions, perfect for training.

Ingredients:

  • 1/2 cup sweet potato, mashed (approx. 1 small or 1/2 large)
  • 2 eggs
  • 3 tablespoons unsweetened apple sauce
  • 1/4 cup coconut oil, melted
  • 1 teaspoon raw honey (optional)
  • 6 tablespoons coconut flour, sifted
  • pinch unrefined salt
16. Frozen Fall Pumpkin Treats

Got a freezer and an ice cube tray? Then we’re in business! Take some peanut butter, pumpkin puree, and yogurt, and make some frozen fall treats for your dog. 15 Minutes and you’re done. Now, a word of warning: these can get messy so make sure they don’t chew them on the couch for dogs sake!

Ingredients:

  • ​​​​1 can 100% pure pumpkin puree
  • 1 cup plain yogurt
  • 1/2 cup peanut butter
17. Liver and Potato Dog Treats

Feeling adventurous? This is certainly a more unique dog treat, using liver as it’s primary ingredient. That being said, liver has excellent nutritional value to dogs, being packed full of animal protein, fat, and vitamin A.

Ingredients:

​Homemade Grain-Free Dog Food?

​Go beyond just making treats and look at ways to prepare your dogs daily food with our list of homemade dog food recipes. Making your dogs food at home is not only easier on the wallet, but you have full control over the ingredients, which means no surprises! This is especially important for dog’s with allergies and sensitivies.

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8 Homemade Probiotic Dog Treat Recipes

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Join The Pack!

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8 thoughts on &ldquo17 Homemade Grain-Free Dog Treat Recipes&rdquo

i am looking for a soft feed as my little dog has a chewing problem with hard things which is better

My dog seems to allergic to everything including all grain, peanut butter and apples. I cannot find recipes that do not include at least one if these. I am sad for him because he loves peanut butter and apples

Instead of peanut butter use animal giblets. Heart, liver, lungs, kidneys- chicken or rabbit works best. Need about 1 lb of giblet meat. Cook them in water. Save about a cup of that broth. Take all the giblets, dice up, then purée in the blender. Add your flour source (wheat, coconut, soybean) 3 cups worth. Add 3 eggs, and 3 tablespoons of coconut oil. Add a 1/2 cup of the broth. More broth makes it looser, less broth makes it stiffer. If it’s stiff you can roll it out and do cookie cutter shapes. I just use a spoon and then make a small ball. I put them on wax paper on a cookie sheet. After all the balls are laid out I smash with a fork. Cook at 450 for 20 mins. Let cool. I keep all mine in the freezer. And just keep about a weeks worth at a time in the fridge. The dogs LOVE it.

Hi Bonnie, I am sorry that your dog has so many allergies. I love giving my dog treats that she enjoys so I can only imagine how difficult this must be for you. Is he also allergic to other nut butters like almond and cashew? Just a thought…

is he allergic to the peanuts? try almond butter in place of that. My dogs love peanut butter but the sugar content is high. i dont do grains with my dogs either. try sweet potatoes, chicken and peas or green beans. cook them up with a little watcer and then just enough that they dont burn. drain the borth and then blend it in a blender. you can pour it in a cookie sheet and bake it 250 for about 30 to 45 minutes or until its a a bit more firm for treats. or I keep the broth in it and use it for their food for a few days. anyy left over meats and veggies you can do this with.

Do you have any dog treat recipies that humans can eat as well?

My dog has sever allergies including flour and grains and I have consulted with my vet and believe that I have a kibble recipe that would be custom to dogs provided I know the exact allergies. I am trying my first crunchy kibble recipe tomorrow. I am marking this page to let you know how it turns out. If all is well, I may go into business making custom dog food. I am in the same position with major allergies including all grains, flour, chicken, turkey, etc. Cross your fingers. I have been making wet food, but crunchy kibble would be a blessing. Wish me luck!

always make sure the peanut butter you use (or anything really) doesn’t contain “xylitol” which is toxic to pets!


Sunday, January 26, 2014

Chinese Chicken Salad

This recipe is for easy, light, and delicious Chinese Chicken Salad. I thought it would be good to post something lighter before everyone eats their weight in turkey, stuffing, and mashed potatoes this week. I love this salad. I just kind of throw everything in, so the amounts will vary depending on what you like, but the dressing is measured and very easy. Here you go!

lettuce (I usually use iceberg)
chopped celery
chopped green onions
slivered almonds
mandarin oranges (I just use a can)
cooked chicken, chopped
crunchy chow mein noodles

1/4 c. vegetable oil
2 T. sugar
1 T. soy sauce
2 T. rice vinegar
1/2 tsp. sesame oil*
1/4 tsp. crushed red pepper flakes

Mix together. Toss with salad just before serving. Yum!

*If you dont have it, you can use a little bit of creamy peanut butter. Sounds weird, but it tastes pretty good. Of course, sesame oil is best.
Originally posted 11/24/09

Cooking with Flowers A Review

I really love this book. The idea of eating flowers is not new to me, however it seems that there are many more flowers you can eat than I thought! Despite the fact that I have browsed through the glorious pages of pretty food several times a week since I got my review copy, I have so far failed to make anything. I am putting that down to the late spring and summer as I have no marigolds, nasturtiums or dianthus yet. I had hoped to make Dandelion Cookies, but just when I had time to do it, our verges were strimmed and I managed to find only ONE dandelion in flower.

As I need to write my review, it is going to have to be without trying a recipe, but I promise I will come back to make some of the enchanting recipes in this book. Ive planted Calendula (Marigolds) and Nasturtiums so hope to eat those later, I even bought some dianthus at the garden centre, such is my determination to eat flowers.

The Author:
Miche Bacher is a herbalist, chef, and founder of the custom confectionery studio Mali B Sweets (Malibsweets.com), which she operates with Nanao Anton. She lives in the waterfront village of Greenport, New York with her husband, Noah, her sons Jordan and Elijah and their dog, Mali.

Introduction:
Why Eat Flowers? Did you know that Brussel Sprouts were a flower? Ha! thought that would surprise you, so I think this part of the book should really be, you already eat some flowers so why not try some more?
From Garden to Table: here you learn about how to gather, prepare and measure flowers so they are suitable to use for culinary purposes.

After these two chapters we move straight on to the flower chapters in alphabetical order. Each chapter tells you about what the flower means in the language of flowers e.g Calendulas signify sacred affections, joy, grief and remembrance, then there is a bit of background or history of the flower, information on culinary use, seasonality, preparation and measure.

Calendula
I do love these Pot Marigolds with their bright cheery faces and they are very easy to grow. Recipes include: Calendula Cornbread, Calendula Quiche, Calendula Ravioli, Calendula Orange Cake, Flowerfetti Cake and Calendula Cookies.

Dandelions
Usually we have loads of dandelions and I am cursing them seeding all over the place, but as I said earlier, no sign of them when you want them! Recipes include: Dandelion Wine, Dandelion Muffins, Dandelion Blossom Cake, Dandelion Ham and Egg Cups and Dandelion Cookies.

Daylilies
Now this was a surprise to me, I had no idea you could eat these rather exotic looking flowers. Recipes include: Gouda Cheese Daylily Biscuits, Daylily Petal Salad, Roasted Daylily buds known as poor mans asparagus and Daylily Curry.

Me and my bouquet
My wedding bouquet

Dianthus
These Pinks are probably my favourite flowers of all, I simply adore their clove like smell and that was what I wanted in my wedding bouquet along with daisies. I didnt know it at the time, but according to this book, Dianthus stands for love, fascination, distinction and pure affection. I must have chosen well as we will be celebrating our 32nd wedding anniversary this year! I had to make do with commercial carnations and marguerites to create the effect which unfortunately didnt have the glorious scent. Im waiting excitedly for the weather to improve so my pinks will flower and then I can eat them. Recipes in this chapter include: Pickled Pink Petals (Pick a Peck of Pickled Pinks), Dianthus Spiced Chocolate Cookies, Pink Tuiles and Pink Rose Wine Cake.

Elderflowers
These are one of the better known culinary flowers, we used to have a nice tree at the top of our road, but it got kind of leggy and stopped producing nice flowers and fruit, so it got cut down. There dont seem to be many Elderflowers around our area this year. Anyway, if you have some then this chapter has the following recipes: Elderflower Fruit Salad, Almond Elderflower Pound Cake, Elderflower Marshmallows, Elderflower Lemon Cakelets and Elderflower Blueberry Cobbler.

Geraniums
This is the Perlagonium or Cransebill. For best flavour you need to use scented geraniums, it is the leaves rather than the flowers that give the bulk of the flavour and scent. Recipes include: Chocolate Dipped Orange Geranium Cookies, Rose-Scented Geranium Filo Cups and Geranium Angel Cake.

Herb Flowers
This chapter covers Basil, borage, chamomile, chive, lavender, oregano, rosemary and sage, recipes include: Herb Flower Pesto, Herb Flower Shortbread, Blackberry Borage Fool, Borage Spritzer, Creme Fraiche Chamomile Ice Cream, Popcorn Chive Blossom Cupcakes, Lavender Mango Sandwich Cookies, Chocolate Lavender Biscotti, Lavender Lemonade, Rosemary Flower Margueritas and Rosemary Flower Madeleines.

Hibiscus and Hollyhocks
These are rather more exotic flowers and certainly dont grow in my Scottish garden. They look fantastic though and you can make the following recipes with them: Hibiscus Chutney, Hibiscus Chilli Caramel, Hibiscus Cream Pie, Hollyhock Scones and Hollyhock Clafoutis.

Lilacs
The heady scent of lilacs is enough to make you want to eat the, but it seems that the cleaning and preparation is quite time consuming. If you are up for putting in the time for preparation you can make: Lilac Pavlova with Lime Sorbet and Lilac Blackberry Syrup, you have to see the picture of the Lilac Sorbet to believe how incredibly intense the colour of the purple lilacs is, one to impress. I love the sound of White Pepper Thumbprint Cookies and Lilac Jam ( more info on making flower jams later in the book).

Nasturtiums
These peppery and spicy plants are popularly used as a salad herb, they are really easy to grow and give a great show all summer. Here are some of the ways you can eat them: Corn and Black Beans with Nasturtiums, Nasturtium Pizza, Goat Cheese and Nasturtium Ice Cream and Nasturtium Thumbprint Cookies,.

Orchids
Who would have thought that orchid petals taste of cucumber and endive and are popularly used in stir-frys, dessert decorations and a Turkish icecream called, sahlep? Here are some recipes to whet your appetite: Thai Orchid and Beef Salad, Orchid Seafood Saute, Orchid Pineapple Upside-Down Cake and Passionfruit Orchid Tartlets.

Pansies and Violas
Ive often used pansies and violas in salads but here are some of the other ways suggested: Pansy Petal Pancakes, Pansy Lollipops, Pansy Tea Sandwiches and Pansy Rhubarb Galettes.

Roses
How delightful to be able to enjoy the sight, smell AND taste of roses! Lets start with Cardamom Cake with Raspberry Rose Mascarpone (yes, please!), or maybe some Pistachio Rose Shortbread or some Fig and Rose Cream Trifle?

Squash Blossoms
When youve had your fill of courgettes or other squash, why not eat the flowers? Squash Blossom Tempura is a simple dish of deep fried blossoms, Squash Blossom Quesadillas combines the blossoms with tortillas and fresh cheese, you can also stuff the blossoms, the Stuffed Squash Blossoms in this book are stuffed with quinoa and goat cheese.

My mother-in-law grew this fab sunflower last year

Sunflowers
We are all aware of sunflower seeds and oil, the petals are not great eating but the unopened bud, apparently, tastes like steamed artichokes. Recipes include: Sunflower Bread, Steamed Sunflower Buds, Sunflower Chickpea Salad and Carrot Sunflower Sandwich Cookies.

Tulips
Another surprise to me and another flower that tastes of cucumber. Ive also learned that the paler the tulip the better it tastes. Recipes include: Tulip Martinis, Tulip Ice Cream Bowls and Spring Tulip and Pea Shoot Salad.

Violets
Typically violets are eaten whole or candied, here are some recipes using violets: Violet Teacakes, Potato Salad with Violet Vinaigrette, the Violet Flower Cupcakes are very pretty as are the Violet Macarons.

The Basics
This chapter provides simple recipes for stocking up including Dried Flowers, Flower Sugars, Candied Flowers, Flower Simple Syrups, Flower Syrups, Flower Rock Candy, Flower butters and Flower cheeses, Flower-Glazed Cheeses, Flower Jams, Flower Vodkas, Flower Ice Bowls and Ice cubes, Flower Wines, Flower Teas, Flower Vinegars, Flower Vinaigrettes, Flower Whipped Creams, Flower Pastry Creams, Flower Frostings, Flower Buttercream Frostings, Flower Ice Creams, Flower Sorbets and Flower Lemonades.

Sources
The sources are for the USA.

Who is this book for?
This is a beautiful book, even if you never made a recipe it would be worth having just to read about and look at all the fabulous photographs. If you are interested in more adventurous cooking and would like to expand your horizons to make stunning dishes that impress the eyes and the palate, then I would recommend you get this book.

Pros
I learned a lot from reading Cooking with Flowers and really enjoyed all the information provided with the recipes. The amazing photography by Miana Jun is matched by the excellent styling (I couldnt find an acknowledgement for the styling) of the recipes.

Cons
The recipes are in US measures, there is a metric conversion chart at the back but that could be a bit of a nuisance if you dont own a set of US measuring cups. I think it would be worth buying a set just to make some of these recipes, they are not expensive and I found it easy enough to get used to using them.

Worth Buying?
Definitely. There is even a link to some exclusive recipes that the publisher couldnt fit into the book. Bonus recipes for the medicinal and cosmetic use of flowers and downloadable recipe cards.

Cooking with Flowers
By Miche Bacher
Published by Quirk Books
Distributed in the UK by PGUK
Price: 㾶.87 (Popular online bookseller)

Thanks to Mat for asking me to review Cooking with Flowers, I was not paid for this review and all views are my own.


Don't Forget the TLC

I once posted a recipe for Fresh Gingerbread which I received from a friend in NZ and which she said was from Alison Holst (her mother said it was probably from a newspaper article). That recipe got so many hits that when I got the opportunity to visit this friend in NZ, I felt duty-bound to do some research into the real AH Gingerbread Recipe! I have uncovered two other recipes, one made with boiling water and one with milk, neither of them with fresh ginger. The first recipe posted below (calling for boiling water) is from Alison Holst's Kitchen Diary, Volume 7 from 1984. The second recipe (calling for milk) is from The Best of Alison Holst.


I have tried the gingerbread made with boiling water (the first one below), and I have to say that, while it tasted fine, I probably would not make it again. I much prefer the fresh gingerbread recipe.

Gingerbread Made with Boiling Water
This gingerbread recipe is light in colour. I think it is best cooked in a fairly large, square tin. I use a 23 cm square aluminum tin, with fairly low sides--the sort I use for a shortcake. In a tin this size the gingerbread will finish up about 2 cm deep.

100g butter
1/2 cp (packed) brown sugar
1/2 cp boiling water
1/2 cp golden syrup
2 eggs
2 cp flour
1 tsp baking powder
1/2 tsp baking soda
2 tsp ground ginger
1 tsp cinnamon

Cut the butter into small squares and put it into a large bowl with the brown sugar. Pour the boiling water over it (to melt the butter) then measure the syrup with the same hot wet measure. Add the eggs and beat the mixture with a rotary egg beater until the last of the pieces of butter have dispersed and the egg is mixed thoroughly.
Sieve or sift the dry ingredients into this, and give a very brief "burst" with the beater again to combine the liquid and dry ingredients. (The flour should be measured lightly into the measuring cup, not compressed.)
Pour the fairly thin mixture into a 23 cm square tin lined along the bottom and two sides with a folded strip of grease-proof paper.
Bake in an oven preheated to 200C, turned down to 180C when the gingerbread is put in.
Cook until centre springs back when pressed, and until a toothpick comes out clean, 20-25 minutes.
Invert on to a cake cooking rack after five minutes.

Gingerbread Made with Milk
Serve this gingerbread warm for dessert, cold as a cake on the day it is cooked, and after that, butter the slices. This recipe makes two loaves or 20-cm-square cakes. Freeze one of these if you like.
100 g butter
3/4 cp sugar
2 eggs
1 cp golden syrup
1 cp milk
3 cp flour
2 tsp ginger
2 tsp cinnamon
1 1/2 tsp baking soda

Soften but do not melt the butter. In a large bowl, cream it with the sugar until light-coloured. Add the eggs and beat again. Warm the golden syrup just enough to make it runny. Remove from heat and stir in the milk. Sift or sieve the dry ingredients together several times.

Fold the syrup mixture and dry ingredients alternately into the butter mixture. Take care not to overmix. Fold together only until no more dry flour remains. Turn into two loaf pans or two 20-cm-square cake pans, or one of each size, each lined with a strip of baking paper. Bake at 150C, until a skewer comes out clean from the centre of the gingerbread, about 30-40 minutes for the square pan, 40-45 minutes for the loaf pan.


Six Sensational Gluten-Free & Dairy-Free Cookie Recipes for the Holidays and Everyday

Doesn&rsquot it seem like everyone and their dog is going gluten-free these days? Though I had never been gluten-free in the past, I&rsquove been experimenting with gluten-free baking for the past five years &hellip ever since several bags of gluten-free baking mixes landed on my desk for review. Since then I&rsquove tested out a variety of flours &hellip in fact, at any given time, I have at least ten different flours and starches on hand.

Honestly, I couldn&rsquot explain my fascination with the art of gluten-free baking &hellip until now. You know how sometimes, you just know something, even though you don&rsquot know it? [If that made absolutely no sense to you, just humor me]. Call it intuition, or maybe your subconscious making subtle observations that your conscious mind overlooks. What is all of this rambling about? Tony, my husband and the IT man behind Go Dairy Free, was told to trial a gluten-free diet by our doctor …

Yes, me allergic to milk, and a month into the gluten-free trial, it really does look like he may be intolerant to gluten. We are quite the pair, really.

Fortunately for him, I was prepared. At the first sign of a carb craving, I scavenged our pantry, and gluten-free, dairy-free pizza was on the table. Oh, and dessert? I&rsquove had that one covered for years. All he had to do was pick from among the ones he liked best, all made (and given the thumbs up from gluten-eating taste buds) long before this gluten-free adventure &hellip

Not a fan of cherries in cookies? You can go all chocolate with these if you prefer!