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Ginger Silan

This moist and spicy treat was inspired by a recipe from the amazing Claire Ptak and my obsession with silan, pure date syrup. I can´t make this very often because I can´t stop myself from nibbling at it nonstop. It is crumbly and moist and perfect in every possible way!

Prep time:

20 minutes

Cooking time:

50-60 minutes

Type of dish: Dessert

Cooking method: Baking

Tags:

Vegetarian, spiced, ginger, tea cake, moist, silan

Ingredients:

150g ginger

300 g flour

1 teaspoon ground cinnamon

½ teaspoon ground clove

200 ml grapeseed oil

250g silan

150g piloncillo (or brown sugar)

1 cup (225ml) boiling water

2 teaspoons baking soda

2 eggs

Glaze

Juice of 1 lemon

Powdered sugar

Method:

Preheat oven to 300 degrees F
Pulverize ginger in a food processor. Reserve.
Mix flour with cinnamon and clove and a pinch of salt. Whisk with a fork.
Place silan, oil and piloncillo in a bowl. Mix well.
Add baking soda to boiling water. It will begin to foam, pour into silan mix and mix clockwise. Add in ginger and then flour taking care to mix in the same direction to avoid clumping.
Beat eggs gently and stir into mix in the same direction.
Pour into a well greased mold and bake for about 50 minutes.
Once cake has cooled, zest lemon into a bowl, add in lemon juice and add powdered sugar until a glaze forms. Spread over the cake and enjoy!

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Good things are happening, just wait and see what becomes of these adorable shallots.

Zoodles in spicy tomato broth with olives, lemons and homemade tuna confit.

Getting to the root Have you ever felt like you you are off center, looking for answers in the wrong places? My mind can carry me away sometimes and today I am celebrating that nourishing grounded feeling of heart centered rooting with roasted energy veggies.

Totoaba wrapped in Swiss chard on a bed of spiced lentils

Today’s invention... Sweet potato with sprouted lentils and rainbow chard... Fennel seed, cumin seed, mustard seed and turmeric make magic.

Braised rainbow chard with sweet potato, feta and toasted pine nuts. See story for deets!

Simple, quick and delish. Pan fried fishy in herb butter on a bed of potato and celeriac mash. Whole grain mustard and rum make it more elegant and rich.

Baked pasta shells stuffed with ricotta, fresh herbs and lemon zest, bathed in rich tomato sauce and Parmesan, heavenly!

As for me, I got a fish sandwich on brioche, of course i made the dry rub Coriander seeds Fennel seeds Cardamom Ground ginger Turmeric Black pepper Serve with tahini and lactofermented carrots and jalapeños

After 11 months of cooking every day, got my Hubbie to make us burgers for a change and no work in the kitchen for me today (well breakfast and dinner still happen)

MAKLOUBA: chicken, rice, veggies and lots of love in a golden crust 🥧

Valentine bounce! • • • • 📹 @miatsur_photography

Betabel, sal, horno

Autum panzanella inspired by @we_are_food Delicious hearty salad made from root veg, sourdough croutons and goat cheese.

Root veg curry, warmth for your whole being!

Stocking up on goodies @nuevoshorizonteshuasca

Contemplation

Natures beauty

Today’s creation Cauliflower rice and risotto with parsnips cacio e pepe style cooked in leftover bone broth. Throwing a chunk of the Parmesan rind I the pot adds extra depth!