I am sure there are many variations of gingerbread spice out there. Mine may not be unique but it contains all the spices I love.
Head straight on to the Recipe For Gingerbread Spice ♥
Last week Saturday I got stuck into my routine as early as possible. Dave went out cray fishing and I had work to do, and a blog post to write. It was my intention to write a post a day in order to get back to being a month ahead in my scheduling. So far, I am one week ahead. That shows you that I have not yet achieved my goal. After the blog post was done I turned my computer off and turned my kitchen on so to speak. I had a vegan lunch to start organizing and needed to get stuck into it. My first task was to spiralize marrows for a marrow noodle salad. I then created a new hummus flavour so that I could use the aquafaba to make my vegan mayonnaise and finished off a quinoa salad.
Today’s inspiration ♥ Recipe For Gingerbread Spice ♥ can be found on Lavender and Lime Click To Tweet
I had cooked the quinoa the night before to save me some time. My next task was to make a vegan version of my smoked aubergine dip but I could not start until I knew what was happening with the fishing. I used that time to eat some lunch and catch up on TV. As soon as I knew I did not have to leave the house I started charring the aubergines. Once that was made and Dave was home I headed out to do some shopping. My first attempt at a vegan ice cream had not worked. And I needed ingredients to try another recipe. To go with the ice cream I made a vegan chocolate sauce. It is so good that Dave and I worked our way through the first batch in no time. The last thing I did was to make this gingerbread spice.
Click on the links for conversions and notes.
- 5 mls ground ginger
- 5 mls ground cinnamon
- 5 mls ground allspice
- 2.5 mls ground nutmeg
- 1.25 mls ground cloves
- 1.25 mls ground cardamom
- 1.25 mls ground coriander
- 1 star anise
- Place all of the spices into a dry, non stick frying pan
- Gently fry off over a low temperature until you can smell the spices
- Place into a spice grinder and blend to break up the star anise
- Use straight away or store in a sealed glass jar
Dave and I are making the most of our December leave. I will pop into my blog every now and then to read and reply to comments. Today marks the end of 2018. I trust the year was a good one for you?
Inspiration published on Lavender and Lime December 31:
- 2016 – Getting To Know Tandy
- 2015 – Cranberry Sauce
- 2014 – Recipes On Lavender And Lime
- 2012 – Dog Biscuits
9 thoughts on “Gingerbread Spice Using My Favourite Spices”
This is a great idea to mix it all together and keep it in the cupboard!
I don’t think mine is going to last long though!
i might try gingerbread muffins with this.. 😉
That sounds so good!
I’ve never made my own spice mix for gingerbread, thank you for sharing yours. Wishing you both all the best in the New Year.
And all the best for you too!
I have a lovely gingerbread recipe that uses many of these same spices, Tandy. I have never thought of preparing the spice beforehand.
I like to make the blend fresh but it’s a time saver to have it ready made