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.
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?