Skip to content

Almond, ginger and blueberry slice

02/04/2014

ginger almond blueberry slice plateAs regular readers of this blog may be aware I am a big fan of ginger. Aside from its myriad of therapeutic properties, I value it just because it so delicious!

So here is a slice based on ginger that I baked for our wonderful team of ladies I work with at the clinic in West End: The Acupuncture and Natural Therapies Centre. We have an excellent team of health professionals at this thirty year old health centre: three acupuncturists (Nicola Macdonald, Amber Fulton and me), another massage therapist (Sia Carlyon) and two lovely ladies at the reception and dispensary, Shelley and Jane.

So this recipe’s key ingredient Chinese medicine properties are:

  • Ginger: Warm, pungent and sweet. It benefits the Lung, Stomach and Spleen.
  • Almonds: Neutral in temperature and sweet, they benefit the Lung, Spleen and Large Intestine.
  • Blueberries: Cooling, sweet and sour. Blueberries benefit the Liver.

Even though the sugar is reduced in this recipe, overall it is still sweet in flavour and so tonifies the Earth element and Qi, and nourishes the Spleen and Lung. It is high in fibre and protein (for a sweet snack) but should still be only consumed in moderation.

The recipe is adapted from this one and I have altered it to be lower in sugar, gluten and dairy free with added blueberries.

ginger almond blueberry slice

Ginger, almond and blueberry slice

Ingredients

  • 175g coconut oil
  • 1/2 cup sugar & stevia combination (equivalent to 1 cup caster sugar)
  • 1 egg
  • 1 1/2 cups brown rice flour
  • 2 tablespoons coconut milk
  • 100g almond meal
  • 1 teaspoon ground ginger
  • 125g ‘naked’ uncrystallised ginger, chopped
  • 1/2 cup frozen blueberries
  • 70g flaked almonds

Method

  1. Preheat oven to 190°C.
  2. Grease an 18 x 28cm rectangular baking tin. Line with baking paper.
  3. Beat coconut oil and sugar together until light in colour and well mixed. Beat in egg, then alternate the additions of coconut milk and flour.
  4. Add almond meal, ground ginger and uncrystallised ginger and mix thoroughly.
  5. Spoon mixture into prepared pan and press down evenly with a clean fist.
  6. Evenly distribute blueberries on top of mix, pressing in gently.
  7. Evenly sprinkle flaked almonds over the top of the slice.
  8. Bake for 35 minutes or until golden.
  9. Allow to cool for 5-10 minutes in pan, then cool on a rack.
  10. Cut into small squares or fingers.

For further information on Chinese Medicine contact Dr Sarah George (Acupuncture).  Sarah is a practitioner of acupuncture (AHPRA registered), massage therapy and natural health at her Broadbeach clinic and is the Chinese Medicine Senior Lecturer at the Endeavour College of Natural Health Gold Coast campus.

Advertisements
One Comment leave one →
  1. 09/04/2014 9:37 pm

    Reblogged this on Natures Healing and commented:
    I’m re logging this as the recipe sounds awesome & there are so many healthy benefits too! Do enjoy

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: