Anthony's Organic Ground Ginger Root, 1 lb, Gluten Free, Non GMO, Keto Friendly

About our Organic Ground Ginger Root Powder:

Ginger was originally native to southeastern Asia, known for its abundant use of this wonderful herb, but more recently ginger has become popular throughout the world.

Ginger is found in many ancient Asian and Middle Eastern writings, and has long been used for its culinary as well as medicinal properties. The essential oils may ease stomach discomfort associated with travel and stimulate digestion.

Ground ginger can be used in a number of recipes. An absolute necessity to make gingerbread, it can also be used in other baking goods such as cookies, and a number of other desserts. You can also use it to make savory dishes like a chutney, in your slow cooker with pork, chicken, beef and even your sweet potato dishes!

Directions:

To substitute ground ginger for fresh ginger root, use 1/2 teaspoon of ground ginger as a replacement for each tablespoon of fresh ginger.

Gluten free

Our ginger powder is gluten-free, so it’s safe for those with gluten sensitivity or celiac.

Organic

Our ginger powder is also organic, so no need or worry about pesticides and chemicals in your ginger powder!

Anti-inflammatory

Ginger contains a compound called gingerol, which has powerful medicinal properties. Gingerol has been shown to have pain reducing properties.

Antioxidants

The antioxidants found in ginger can even help boost the body’s own antioxidant functions to protect against free radical damage

Gluten-Free Gingerbread Cookies

Ingredients:

Cookies

• ½ cup Anthony's Organic Extra Virgin Coconut Oil
• ½ cup brown sugar
• 2 eggs
• ¼ cup Anthony’s Coconut Flour
• ⅓ cup Anthony’s Teff Flour
• 1 tablespoon Anthony’s Camu Camu Powder
• 1 teaspoon cinnamon
• 1 teaspoon ginger
• ¼ teaspoon baking soda

Icing:

• 1 cup powdered sugar
• 3 tablespoons softened butter
• 2 tablespoons almond milk

Instructions:

Cookies

1. Preheat the oven 350 degrees F and grease a cookie sheet.
2. In a mixing bowl, cream together the coconut oil and brown sugar.
3. Add the eggs and mix well.
4. Add the coconut flour, teff flour, camu camu, cinnamon, ginger, and bakings soda; mix well.
5. Flour a surface with coconut flour and roll out the dough to about ¼ “ thick.
6. Cut with desired cookie cutters and place on cookie sheet.
7. Bake for about 20 minutes.
8. Cool completely.

Icing:

1. In a small bowl, combine the powdered sugar, butter, and almond milk. Mix well.
2. Ice the cookies.
3. Enjoy!

Prep time: 15 minutes
Cook time: 20 minutes
Yield: 1 dozen

Turmeric Cookies

Ingredients:

• ⅓ cup Anthony’s Cane Sugar
• ⅓ cup butter, softened
• 2 tablespoons coconut milk
• ½ teaspoon vanilla extract
• ⅓ teaspoon Anthony’s Xanthan Gum
• ¼ cup Anthony’s Coconut Flour
• 1 teaspoon Anthony’s Turmeric
• ½ teaspoon Anthony’s Ground Ginger
• ¼ teaspoon salt
• ¼ teaspoon baking soda

1. Preheat oven to 350° Fahrenheit and grease a baking sheet.
2. In a mixing bowl, cream together the sugar and butter.
3. Add the coconut milk, vanilla, and xanthan; mix well.
4. Add the coconut flour, turmeric, ginger, salt, and baking soda; mix well.
5. Form tablespoon-sized amounts of dough into balls and arrange on the prepared baking sheet.
6. Flatten a bit with a fork.
7. Bake for about 20 minutes and cool completely.

Prep time: 10 minutes
Cook time: 20 minutes
Yield: 1 dozen

Coconut Flour Ginger Doughnuts

Ingredients:

Doughnuts

• ¼ cup Anthony’s Coconut Oil
• ⅓ cup Anthony’s Erythritol
• 4 eggs
• ¼ cup Anthony’s Coconut Flour
• 1-½ teaspoons Anthony’s Ground Ginger
• 1 teaspoon Anthony’s Xanthan Gum
• ½ teaspoon baking soda
• ¼ teaspoon salt

Coating

• 2 tablespoons butter, melted
• ⅓ Anthony’s Erythritol
• 1 teaspoon Anthony’s Ground Ginger

Instructions:

Doughnuts

1. Preheat oven to 350° Fahrenheit and grease a doughnut pan.
2. In a mixing bowl, cream together the coconut oil, and erythritol.
3. Add the eggs and mix well.
4. Add and coconut flour, ginger, xanthan, baking soda, and salt; mix well.
5. Divide evenly between the doughnut cups in the doughnut pan.
6. Bake for 20 minutes and cool.

Coating:

1. Mix together the erythritol and ginger in a small bowl.
2. Brush the doughnuts in butter and coat in ginger erythritol.
3. Serve and enjoy.

Prep time: 20 minutes
Cook time: 20 minutes
Yield: 6 doughnuts