Ginger is well recognised for nausea relief and if you’re suffering from that all day hangover vibe ‘morning sickness’, this might just be a great afternoon wholesome pick-me-up, with it’s double hit of ginger.
- 175g wholemeal spelt flour
- 1½ tsp baking powder
- 1 tsp ground ginger
- ½ tsp ground cinnamon
- pinch salt
- 2 tbsp unrefined molasses sugar
- 3 tbsp blackstrap molasses
- 2 tbsp coconut oil, melted
- 1 egg
- 1cm piece fresh ginger, finely grated
- In a large bowl, whisk together the flour, baking powder, spices and salt. Stir in the sugar.
- In a separate small bowl, whisk together the molasses, coconut oil, egg and ginger until smooth.
- Stir the wet ingredients into the dry until combined then chill for 30 minutes.
- Preheat the oven to 180 C/160 C fan and line a large baking tray with parchment paper.
- Scoop out heaped teaspoon sized balls of mixture and roll into balls, then place on the tray and press down slightly with your fingers to flatten. Bake for 12 – 15 minutes until firm and a little darker round the edges (it’s hard to tell by colour as the mixture is so dark, but it will get a more golden hue). Remove from the oven and allow to cool completely on the tray.
- Will keep an airtight container for several days.
Credit: Recipe shared from talented chef and mother of two, Kate Doran, from The Little Loaf Blog. You can also check out our blog post on Hyperemesis in Pregnancy for more information on pregnancy nausea and what can help to alleviate this often debilitating condition.