Roost Recipe: Spiced Ginger Cakes & Rosemary Apple Butter

April 12, 2012 12:00 am

Though gingerbread’s usually reserved for colder months, this sweet-and-spicy treat’s good any time of year (especially with yummy rosemary apple butter). Plus, the health benefits of ginger (even ground) abound: from decreasing motion sickness and nausea to relieving the pain and swelling associated with arthritis. Enjoy!

Spiced Ginger Cakes

2 1/2 cups almond flour
1/2 tsp salt
1/2 tsp baking soda
1 1/2 tsp ground cinnamon
1 1/2 tsp ground nutmeg
1 1/2 tsp ground allspice
4 tsp ground ginger
3 eggs
1/2 cup honey
1/2 cup ghee, melted (or butter or oil of your choice)
Preheat oven to 350 F. Combine dry ingredients in one bowl, wet in another. Then, with a whisk or spatula, combine both mixtures together and pour batter into greased baking pan(s). For two mini loaf pans, bake 40 minutes; one regular loaf may require a baking time of closer to one hour. If top(s) begin to get too brown after 30 minutes, lay a sheet of foil over top to prevent burning. Remove from oven when a toothpick inserted in centre comes out dry; let cool for one hour before removing from pan(s).


Rosemary Apple Butter

10 red apples, peeled, cored and coarsely chopped
3 cinnamon sticks
1/2 cup apple cider
1 lemon, juiced
1/4 cup honey
1/2 tbsp orange zest
3 sprigs rosemary
Place all ingredients in an oven-safe pot on high heat. Bring liquid on bottom of pot to a boil and then simmer for 45 minutes, stirring occasionally. Remove rosemary stems (some of the leaves will have fallen off into the sauce during stirring; this is OK) and discard cinnamon sticks. Remove sauce from heat and pour into blender; blend to “apple sauce” consistency. Pour back into pot and place, uncovered, in 275 F oven, cooking for two hours or until desired thickness is reached. Stir occasionally to prevent scorching. Remove from oven and store in glass jars for up to one week.

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