Ginger Crystals (raw, vegan, gluten-free)
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I tend to use a lot of ginger in my recipes. In powdered or dried chunk form. In the stores, I have noticed that they sell Cyrstalized Ginger pieces and figured that they would be easy to make.
I learned a neat little trick but have yet tried it… homegrown ginger. Take a fresh ginger root that you purchased at the grocery store and break off about 2″ of the root. Place it in a pot filled with a sandy soil. Water occasionally to keep it slightly moistened.
Whenever you need ginger root, just dig up the rootand break off a small portion! The root will continue to grow! I can’t wait to give this a try. If you have done this yourself, I would love to hear from you.
Ginger gets its flavor from its gingerols and these gingerols vary in taste… all depending on where and how the plant was grown, as well as when it was harvested.
So keep in mind that fresh ginger can have a large range of flavors; from tangy, sweet, spicy and with temperatures that range from mild to hot. So with that in mind, each batch that you make can taste different. Ah, the “spice” of life. :)
I used raw coconut crystals when I made this batch. I wanted to use a dry sweetener because I wanted the ginger to be hard and crystal like. Mission accomplished. Crystalized ginger would be great sprinkled on raw brownies, roll truffles in it, sprinkle on salads and whatever sticks your fancy.
- Peel the ginger.
- Finely grate the fresh ginger root with a microplanner. Place in a bowl.
- Mix together with the coconut cyrstals
- Spread the ginger mixture out on the teflex sheet that comes with the dehydrator.
- Dehydrate at 145 degrees (F) for 1 hour, then reduce to 115 degrees (F) for 10+ hours, or until dry.
- Once dry break up in to pieces and store in an air tight container
- Why do I start the dehydrator at 145 degrees (F). Click (here) to learn the reason behind this.
- When working with fresh ingredients it is important to taste test as you build a recipe. Learn why (here).
One of the greatest joys when creating raw food recipes is experimenting with different ingredients… a practice that I highly encourage. Daily I get questions regarding substitutions. Of course we all might have different dietary needs and tastes which could necessitate altering a recipe. I love to share with you what I create for myself, my husband, friends and family. I spend a lot of time selecting the right ingredients with a particular goal in mind, looking to build a certain flavor and texture.
So as you experiment with substitutions, remember they are what they sound like, they are substitutes for the preferred item. Generally they are not going to behave, taste, or have the same texture as the suggested ingredient. Some may work, and others may not and I can’t promise what the results will be unless I’ve tried them myself. So have fun, don’t be afraid, and remember, substituting is how I discovered many of my unique dishes.