Fold in raspberries and
crystallized ginger pieces, reserving a few for the top.
I am not only using cashew and spiciness of ginger here, but also going a step rather two steps ahead by adding ginger in three forms; freshly grated, ginger powder and
crystallized ginger pieces.
Not exact matches
* 1/2 cup very hot water 1/4 cup chia seeds * handful of pecans, chopped * handful of organic raisins * several small
pieces of
crystallized ginger (I used homemade), chopped * 1/2 apple or pear, chopped - optional * drizzle of pure maple syrup or your favorite all natural sweetener to taste - optional * tiny pinch of sea salt - optional
1 tablespoon vegetable oil 1 1/4 cups rolled oats 1 1/4 cups chopped toasted walnuts 1/2 cup oat bran 1 1/2 cups puffed cereal you like, pounded into smallish bits (I used Barbara's Peanut Butter Puffins and Shredded wheat, both with success) 1 cup dried cranberries, coarsely chopped 3
pieces of dried
crystallized ginger, finely chopped 1 cup brown rice syrup 1 teaspoon pure vanilla extract 1/2 teaspoon salt
The best
ginger cookies or gingersnaps I have ever made: crispy, aromatic and loaded with spicy
pieces of candied or
crystallized ginger.
Instead of gooey, uber — sweet marshmallow fluff it's got a torched meringue whose flavor is enhanced by little
pieces of
crystallized ginger.
Chop the chocolate and
crystallized ginger into raisin sized
pieces or slightly smaller.
2 3/4 c. flour 1/2 c. sugar 1/4 c. cornmeal 2 whole A-1 LAFAZA vanilla beans 2 T. finely chopped
crystallized ginger 3 t. baking powder 1 t. salt 3/4 c. cold butter, cut into small
pieces 1 c. heavy cream 1 small peach, ripe but still firm 1 t. freshly grated
ginger 2 T. turbinado sugar