Ginger Lover's Spice Bars and Sweet Ginger Tea

Ginger Lover's Spice Bars

These festive cookie bars are easy to make–be sure to have everything readily available for quick mixing. They taste even better as they age.

1. Preheat oven to 350 F (180 C) and oil a 9 x 13-in (23 x 33-cm) baking pan. Sift together in a large mixing bowl:

4 cups (1 L) organic whole wheat flour
1 Tbsp (15 mL) cinnamon powder
1/2 tsp (2 mL) cardamom powder
1/4 tsp (1 mL) clove powder
1 Tbsp (15 mL) baking powder (non-alum)

Divide this dry mixture in half and set half aside.

2. In a large sauce pan, heat together until butter is melted and the mixture is all gooey and liquid, but do not allow to boil:

1 1/2 cups (355 mL) honey
1/2 cup (125 mL) molasses or maple syrup
5 Tbsp (75 mL) butter
2-in (5-cm) piece fresh ginger root, grated
Zest (finely grated peel) of one organic lemon

Add hot honey to half of sifted flour mixture and stir well to make a thick, sticky batter.

3. Add to batter:

1 cup (250 mL) crystallized ginger, chopped
1 cup (250 mL) raisins
1 cup (250 mL) raw pecans, coarsely chopped

Mix well. Add remaining flour mixture 1/2 cup (125 mL) at a time until well mixed.

Spoon and pat dough evenly into pan to about 1/2-in (1.3-cm) thick. Bake in preheated oven for 20-25 minutes. Bars will be very soft after baking and will harden as they cool. Remove from pan while still warm; slice into 3 x 1-in (8 x 2.5-cm) rectangles. Cool thoroughly and store in tightly closed tin. Makes about 36 bars.

Sweet Ginger Tea

This hot and sweet ginger tea will get your “chi” life force energy flowing more freely.

In a stainless steel or glass pot, bring 2 cups (500 mL) filtered water to a boil. Grate a 2-in
(5-cm) piece of unpeeled organic ginger root into a teapot. Add 2 Tbsp (30 mL, or
to taste) honey or maple syrup to ginger. Pour boiled water into teapot and stir well until honey is dissolved. The ginger will float to the top. Cover teapot and let steep for 10 minutes. Sip slowly and feel the glow ginger brings. Makes 2 cups (500 mL).

source: "Ginger Garlic Gourmet", alive #289, November 2006