Ginger Bread with Honey Lemon Glaze (with a Couple of surprise twists!)
Welcome all to my new blog, this is my very first recipe. For all of you that are new and may have missed my first post yesterday this is my new healthy cooking blog. All of my cooking and baking is gluten free, wheat free, refined sugar free, preservative free, MSG free, no preservatives, minimally processed and cows milk free ( I do however use some dairy products off and on just no cows milk).
As I mentioned above this recipe does contain a few surprise twists, one of them is cooking with tea (which is an art in itself) for added flavor and also cooking with essential oil which imparts an even more intense burst of delicious flavor (cooking with essential oils is a brand new and fun adventure for me). Typically cooking with essential oils is not recommended however I found a brand that is pure enough that certain essentials can be ingested, they do not contain anything but the pure essential oil itself, there are no other oils or fillers added. The brand is doTerra: http://doterrablog.com/tips-for-baking-with-essential-oils. Note this recipe can be made without the essential oils it is still wonderful but for full on flavor and other benefits please do check into their website.
I originally found this ginger bread recipe online (sorry I do not remember where) however I ended up adjusting it quite a bit (adding essential oils among many other things) to fit my specific food sensitivities and tastes. I also found the Lemon Honey Glaze recipe online which I only did minor adjustments too.
First we will start off with the recipe for the Ginger Bread and while the bread is baking you can work on the Honey Lemon Glaze.
Ginger Bread
Preheat over to 400
Ingredients:
3/4 C. coconut flour
6 eggs
1/2 tsp. salt
1/2 C. butter
1/2 C. of almond milk or other preferred milk
3 tsp. dried ginger
1/3 C. pure maple syrup
2 ginger tea bags
2 drops of ginger essential oil (doTerra essential oil)
Directions:
1. Melt butter in a small sauce pan over low heat. Add milk and ginger tea bags, let steep for 5 minutes. Simmer but do not boil, set aside to cool.
2. Sieve coconut flour and ginger into a large mixing bowl (glass or ceramic is recommended if using the essential oils if not any type of bowl is fine) add salt.
3. In a separate large bowl (glass or ceramic is recommended if using the essential oils if not any type of bowl is fine) whisk eggs and pure maple syrup together. Then gradually add the milk and butter mixture at this time also add the 2 drops of ginger essential oil, whisk continuously until it is smooth, creamy and kind of a syrupy texture.
4. Add wet ingredients to the dry, stir until you have a smooth batter. Grease a 9 x 5 loaf pan (glass is recommended if using the essential oils).
Bake at 400 for 45 minutes (until it is golden on top and when you put a tooth pick in it, it comes out clean).
Lemon Honey Glaze
Ingredients:
1/2 C. coconut milk (canned use the thick cream at the top).
2 Tbsp. coconut oil melted.
2 Tbsp. honey (I use raw local honey).
2 tsp. lemon juice.
1 tsp. lemon zest.
8 drops lemon essential oil (for a very lemony glaze).
Directions:
Mix it all ingredients together in a glass or ceramic bowl. Place in the fridge until bread is done baking. When bread is done take it out to cool, once cool slice and spoon glaze over bread (if glaze happens to separate just give it a stir) serve on a small plate with a fork because bread and glaze are both quite moist.
Enjoy!
