*Ginger Gems

Ginger Gems
also from The Allergy Self Help Cookbook, Jones

Combine in saucepan and heat for 2 minutes over medium heat, let cool slightly:
1/3 c. vegetable *glycerine
3 T. oil
1/3 c. *apple juice

½ c. amaranth flour
½ c. white buckwheat flour
½ c. quinoa flour
½ t. cream of tarter
½ t. cinnamon
1 t. ginger
½ t. baking soda
¼ t. salt
stevia to taste

Add liquid mixture to flour mixture, stir just until combined. Drop by rounded teaspoonfuls onto parchment lined baking sheets. Bake 12 minutes. Store paper bag and use in a few days, or freeze some for later use. I liked them better frozen because I like my cookies chewy. Otherwise they are soft.
Original Post
thank you for taking the time to post these recipes. big grin I think I'm gonna' try the ginger ones!
As far as flours with baking....i've had very bad luck with brown rice flour...it seems to be so "fragile" and the finished product gets too soft and crumbly?! It could just be me, but i have had good luck with spelt flour for baking...just a thought...


I'm allergic to rice so I never use rice flour. However, most of the recipes in the Burton cookbook call for it so I wrote it in as an option. I always wondered what I was "missing out on." That is, if the rice flour would make more fluffy or tender baked goods. Thanks for letting me know that I'm not missing out on anything! wink stina
Joe joe

We are able to have unsweetened cranberry juice i think. For that small amount i don't think that substition would make a difference, do you? Or water for that matter! That's what I'm going to do if I make these. As a matter of fact, i'm going to just use the flour I have on hand, which is spelt, instead of blending all of them.

Hi Jan,
I just wasn't sure if, water, being so 'thin' would bake well, or if there was something in teh chemical make-up of the juice that was needed (I have had some major baking fiascos, so I like second opionions before changing anything in a recipe :0)
Spelt flour should work great, maybe even better than the blend mentioned. I bake with spelt a lot too.
Happy baking!
P.S. Maybe you could post back here what you end up substituting the juice with? Let us know how your 'gems' turn out.
My gem irons are also made of some sort of aluminium, not cast iron. They are I guess new,( in that sense), but hey I bought them about 26 years ago!!! They were made in NZ, and I found them lying forgotten on the shelf of our rural general store.
My daughters are now flatting though, and I am always on the lookout for kitchen things that they may one day enjoy.
Will have to step up my search of 2nd hand shops etc.
Like you say, I had wondered about a savoury mix in the irons. I guess you could make a corn bread type of batter, similar to what they make in those corncob shaped irons.... but I was curious to know if others had already tried it.[s]winking smiley[/s]


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