Last week I mentioned how my taste buds were just dying for a piece of gingerbread. I have no idea why, but I simply couldn’t get the thought of it off my mind (and I don’t even know where it came from to begin with?!) Well, deciding to go with the craving- I ended up baking a batch. BUT! The recipe I’m sharing with you today is a little less traditional. Firstly, I baked it in muffin form because it’s always nice to have things in individual portions (this also makes it a lot easier if you intend giving a few away!). I also decided to omit the oil and make use of (don’t freak out here!) mashed sweet potato. You don’t even really taste it but wow- it creates such a lovely moist, soft centre. Then…last but not least, I incorporated a touch of cocoa and dark chocolate to the mix. I can never say no to a bit of dark choc!
Anyone still there? …………..
Phew! … thought I may have scared you off with those ingredient combinations.
These can be best described as a sort of “brownie-muffin-type-thing”. Hmmmmm… ok the name does need some work, but in all seriousness- give these a try the next time you’re asked to bake something and your mind suddenly feels leeched of ideas (because it does happen, let’s face it).
Oh, and not that I was counting or anything…but there are approx 45 days until Christmas!!!!!
*Happy dance, Happy dance*
Dark Chocolate Ginger Quickbreads (It’s the best I could do!)
What you’ll need:
2 cup brown rice flour
¼ cup cocoa
2 tsp baking powder
1 Tbsp ground ginger
2 tsp cinnamon
½ tsp salt
1 medium sweet potato, cooked and pureed
2 Tbsp Blackstrap Molasses
100g dark chocolate melted
2 cups buttermilk
What to do:
Preheat oven to 180 ‘C and grease a muffin pan or bread tin. Combine all the dry ingredients together in a bowl. Place the cooked and mashed sweet potato in another bowl, adding the molasses and melted chocolate. Slowly stir in the buttermilk. Fold the dry ingredients into the chocolate mixture (careful not to over-mix otherwise you’ll end up with nasty-looking “tunnels” from where the air bubbles escaped) and spoon into the muffin pan. Bake in middle of the oven for 15-20 mins or until a toothpick inserted into the centre, comes out clean. Allow to cool slightly before turning out (I KNOW it’s hard to wait…but you’ll be fine!)
What woke me this morning was not my alarm, but rather the gushing and wooshing sound of the icy wind that whipped its way through the Cape Town city bowl. Enveloped in my little cacoon of a duvet, I felt like Dorothy being carried off in a tornado. No, really! One thing I could be sure of- I did NOT want to leave my bed!
Once I came around to the idea that I actually had no choice, I braved the kitchen and its terrifyingly ice cold tiles to switch the kettle on. Tea was what I needed. A hot, steaming cup of warmth.
Those that know me well, won’t deny the fact that I love Green tea, and I recently was given this Qi ginger one by my mom who knows that I enjoy making my own fresh ginger honey tea AND that I have a penchant for green tea- best of both worlds! (see where I’m going with this?)
So I decided it would be the perfect thing to warm me up on an icy morning like today. Although ginger is traditionally used to aid digestion, it also helps in warding off winter ailments.
This tea is made of 40% green tea with 39% ginger and then some apple and orange flavour. What I enjoy about it is that the ginger doesn’t overpower and the sweet spiciness doesn’t burn your throat like it can do sometimes. It’s produced by Fairtrade and is 100% organic. You can get a box of 25 bags for around R29.00 at most health/wellness type places- and I know they stock it at Giovanni’s 🙂
On a different note- I’m feeling inspired today to bake something with coconut. Actually I think I’m just coveting the smell of toasted coconut in my house on a cold day. Is there anything better?!