So this recipe’s key ingredients 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 and blueberry slice
- 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
- Preheat oven to 190°C.
- Grease an 18 x 28cm rectangular baking tin. Line with baking paper.
- 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.
- Add almond meal, ground ginger and uncrystallised ginger and mix thoroughly.
- Spoon mixture into prepared pan and press down evenly with a clean fist.
- Evenly distribute blueberries on top of mix, pressing in gently.
- Evenly sprinkle flaked almonds over the top of the slice.
- Bake for 35 minutes or until golden.
- Allow to cool for 5-10 minutes in pan, then cool on a rack.
- Cut into small squares or fingers.
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