Nutrition
Ginger bread
-350grammes of plain flour
-2 tablespoonfuls of baking powder
-2 tablespoonfuls of grinded ginger
-1 tablespoonful of grinded cinnamon
-1/2 tablespoonful of grinded cloves (optional)
-1/2 tablespoonful of nutmeg
-Salt
– 1/2 cup of unsalted butter, softened
-1 cup of dark brown sugar
-2 large eggs
-1/2 cup of golden syrup
-1 tablespoonful of vanilla extract
-Sprinkles, edible glitter, or small sweets
Preparation
-Begin by preheating the oven to 180 degrees Celsius and lining a baking tray with greaseproof paper.
-In a large bowl, sift together the plain flour, baking powder, ginger, cinnamon, cloves, nutmeg, and salt. Stir well and set aside.
-In another bowl, use an electric whisk or a wooden spoon to cream the softened butter and dark brown sugar until the mixture is light and fluffy. (This step helps incorporate air into the dough, giving your gingerbread a lovely texture).
-Beat eggs into the butter and sugar mixture, then mix in the golden syrup and vanilla extract. (Stir until the mixture is fully combined).
-Gradually add the dry ingredients to the wet mixture, stirring gently until a dough forms. The dough should be soft but not sticky.
-Wrap the dough in cling film and chill it in the fridge for at least 30 minutes. Chilling the dough makes it easier to roll and ensures that the shapes hold their form during baking.
-On a lightly floured surface, roll out the dough to a thickness of about 5mm (1/4 inch). Place the cut-out shapes on the prepared baking tray, leaving a little space between each one.
-Bake the gingerbread in the preheated oven for 10–12 minutes, or until the edges begin to darken slightly. Keep a close eye on them to avoid over-baking.
– Get creative with sprinkles, edible glitter, or small sweets to make your gingerbread truly unique.
Ingredients
-Oil
-1 large onion
-2 cups of rice
-Salt
-2 cups of wheat
Preparation
-In a medium saucepan, heat oil over medium-low heat
-Add the onion and cook, stirring frequently, until soft and turns golden brown
-Wash rice and wheat and put into pan. Sauté for two to three minutes, until toasty and fragrant
-Add water and salt and allow to boil.
– Reduce heat to low and allow to simmer for 10 to 15 minutes until rice is tender and the water is absorbed.
-Taste the rice/wheat; if it is still a bit firm, add a few more tablespoons of water and cook a few more minutes.
-When the rice/wheat is ready, take it off the fire and serve hot
Benefits of wheat
–Improves digestion: High levels of insoluble fibre- wheat promotes regular bowel movements, prevent constipation, and support a healthy gut microbiome.
-Supports heart health: Whole-grain wheat helps lower LDL (bad) cholesterol, reduces blood pressure, and decreases the risk of stroke and heart disease.
-Aids weight management: Complex carbohydrates and dense fibre slow digestion, increase feelings of fullness, and help prevent sharp blood sugar spikes.
-Lowers type 2 diabetes risk: Steady glucose release and minerals like magnesium improve insulin sensitivity.
– Provides essential vitamins and minerals: Wheat supplies B vitamins, iron, magnesium, phosphorus, zinc, and selenium, which help build bones and boost immune function.
–Delivers Antioxidants: Compounds like phenolic acids, ferulic acid, and lutein protect cells from oxidative stress and support eye health.
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Ingredients
-4 cups of crushed corn
-1 cup of sugar
Method:
-Soak crushed corn for two or more days to ferment
-Boil the fermented corn for about 20-30 minutes until foamy substance is dried up
-Pour sugar in a saucepan and heat until almost burnt
-Strain water from the boiled corn and pour in the saucepan containing sugar
-Use a strainer to strain the chaff
-Allow to cool and store in refrigerator
– Serve with milk
By Linda Abrefi Wadie
