Molasses Ginger Cake (dairy-free)

Well it has been awhile! My goal is to post regularly in 2018. We have been baking and cooking but don’t post about it. As you can see on our Instagram feed @cookswithevie.

We made this cake when my niece had a sleepover, she can’t have dairy (milk products) so we served it with coconut whipped cream. It was very good. Though I prefer my gingerbread type cakes slathered in butter.

Yikes looks at those holes! That was a nice wine in the background too.

Basically here is what you do.

Whisk flour, ginger, cinnamon, baking soda, salt, pepper and cloves in a large mixing bowl.

In another bowl whisk oil, molasses, brown sugar, honey, eggs and vanilla.

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Whisk wet mixture into the four mixture just until combined.  Then whisk in the boiling water (I forgot to take a pic of that step).

This is what the batter looks like

Pour batter into the prepared baking pan and bake for 35 to 40 minutes.

Here is the cake, baked and cooling.

Cit into squares and top with ice cream (non-dairy or regular if you have no intolerance), whipped cream or just plain.

Dairy Free Molasses Cake

Ingredients:

2 ½ cups all purpose flour

3 tsp ground ginger

1 tbsp cinnamon

1 ¾ tsp baking soda

½ tsp salt

½ tsp pepper

¼ tsp ground cloves

¾ cup canola oil

1 cup packed brown sugar

¼ cup honey

2 eggs

1 ½ tsp pure vanilla

¾ cup boiling water

Preheat oven to 350F. Spray a 9×13 in baking pan and line with parchment.

Whisk flour, ginger, cinnamon, baking soda, salt, pepper and cloves in a large mixing bowl.

In another bowl whisk oil, molasses, brown sugar, honey, eggs and vanilla.

Whisk wet mixture into the four mixture just until combined.

Whisk in the boiling water.

Pour batter into the prepared baking pan and bake for 35 to 40 minutes.

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Roasted Almond Pumpkin Seed Butter


We always make homemade peanut butter and it was the easiest thing ever. I really like almond butter, so had to give that a try too. It was just as easy and turned out really good.

 I took a couple of large handfuls (about 1 cup) of raw almonds and one handful (about 1/2cup) of raw pumpkins seeds and roasted them for a few minutes in a 350F oven. Shake them around a bit and watch them carefully or they will burn! To make it easier you can just buy them already roasted. When you take them out you will hear the pumpkins seeds cracking and popping.

Let those cool a bit, just to room temperature. Put all of those into a food processor.  


While blending drizzle in some avocado oil, or any flavour neutral cooking oil. Only 2-3 tbsp. Blend until smooth, drizzling in a little more oil as needed.

Drizzle in a tablespoon or two of honey, to taste and a generous pinch of salt.


Blend until smooth


Place in a jar and keep in fridge

We like it on toast or apple slices

Clementine & Turmeric Smoothie

I know sounds a little weird right? Wrong it is sooo good! You have to try it! I found the recipe in Canadian Living magazine and since their recipes are always good we had to try it. 


Such a pretty colour.

Simply put into nutribullet or other blender, 1 frozen banana, 2 peeled segmented clementines, 1/4 cup frozen cranberries, 1 cup of plain Balkan (I used Greek, that is all I had), 2tbsp honey and 1/4 tsp turmeric and blend.


Homemade Cough Drops

The air has changed this weekend. There is a chill in the air and the light has changed,the sun seems a little lower in the sky and there is less natural light in the house. Not great for picture taking. I have a dry tickle in my throat that I hope is just due to the air getting drier and not of anything else starting. Since it is a holiday we get to stay home, so we decided to give these cough candies a go. 

There are only a few ingredients, and I had all on hand. These are to use when you just need to keep your mouth and throat from being too dry, not in place of medication or a visit to the doctor if you are feeling under the weather. 

The recipe is from Noshing with the Nolans, take a look for detailed instructions. Basically, to a saucepan add 1 cup sugar, 1/2cup sugar, 1tbsp honey (I used unpasteurized buckwheat), 1/2tsp ginger, 1/2tsp cinnamon & 1/4tsp cloves, 1 tbsp lemon juice. Bring to a boil & boil until it reaches hard crack stage, about 20 minutes. That is 302 degrees Fahrenheit, you will want to use a candy thermometer.





Drop in little blobs onto a silpat or parchment, let cool.

Let cool and harden completely, the toss in confectioners sugar so they don’t stick together. 
Shake off excess sugar.  Store in a container until ready to use.