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Recipes

Cherry Blossom Almond Flour Cookies

Gluten Free, Vegan, Cookies · May 4, 2018

Cherry Blossom Almond Flour Cookies

The Ultimate Granola

Gluten Free, Vegan, Snacks · February 23, 2018

The Ultimate Granola

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Welcome to Sliced Ginger, a place dedicated to simple, feel good desserts. If you love delicious plant-based and gluten-free treats please follow along for the latest recipes, news and updates. And happy eating always!

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Edible Flower Lollipops🍂 These were a custom or

Edible Flower Lollipops🍂 These were a custom order of fall coloured flowers for an autumn wedding🧡 If there’s a customization you’re looking for, whether it’s a certain flower or specific colours, msg me and I will do my best to accommodate you! At least 6-8 week advance notice is best for custom orders. All lollipops can be purchased on Etsy, link in bio!👆

I’ve made a separate account for just the lollipops @slicedgingersweets Follow along to get updates about new products and exclusive sales!🤗

Pumpkin Spice Chocolate Vegan Truffles🍂Only 3 i

Pumpkin Spice Chocolate Vegan Truffles🍂Only 3 ingredients are needed to make the perfect bite sized autumn snack🙌 They’re rich and creamy just like the classic French truffle with a hint of warming spices. Recipe is below and full post is up on the blog, link is in the bio!👆Hope you’re having a wonderful weekend!☺️

INGREDIENTS
🍂1 cup coconut milk
🍂1 cup finely chopped dark chocolate
🍂1.5 teaspoons pumpkin spice
🍂 toppings of choice to coat them

INSTRUCTIONS
1. Chop the chocolate into small chunks and set aside.
2. Place the coconut milk in a small pot and heat on medium until the milk is hot but not boiling.
3. Remove the pot from the heat and add the chopped chocolate and pumpkin spice. Whisk until the chocolate is melted and the mixture is smooth.
4. Transfer the mixture to a bowl and cover. Place it into the fridge for 2-3 hours or until it has set. The mixture should be firm all the way through. It can also be left in the fridge overnight.
5. When the mixture is set, take about 2 teaspoons and roll into balls. Coat the balls in the toppings of choice. Store the truffles in an airtight container in the fridge for 2-3 days. For the smoothest and creamiest texture let them sit at room temperature for at least 20 minutes before serving. Enjoy!🍂

✨Jasmine Grapefruit Sorbet✨ Jasmine and grapef

✨Jasmine Grapefruit Sorbet✨ Jasmine and grapefruit make a surprisingly wonderful combination! The first time I tried this combo was at a bubble tea shop and it became my favourite bubble tea ever. I decided to try to make it as a sorbet and it tastes just as delicious and SO refreshing!

I’ve made it with and without an ice cream maker and both of them make a smooth sorbet. You can find both methods on the blog☺️

INGREDIENTS
✨2 cups freshly squeezed pink grapefruit juice
✨1 cup water
✨1/2 cup + 1 tbsp cane sugar
✨2 jasmine tea bags
✨1 tablespoon vodka, optional but helps to reduce ice crystals
✨1/8 teaspoon sea salt

DIRECTIONS
1. Make sure that your ice cream maker container has been frozen for at least 24-48 hours.
2. Bring 1 cup of water to a simmer on low heat. Add the jasmine tea bags. Let it simmer for about 5 minutes. Turn off the heat and add the sugar and salt. Stir and remove from the heat.
3. Juice the grapefruits and strain. Add the grapefruit juice to the tea, along with the vodka and stir. Place into the fridge to cool.
4. Once the mixture has cooled, pour it into the ice cream maker. Follow your ice cream maker instructions. It usually takes 20-30 minutes of churning until it is ready. Serve immediately for a soft consistency or transfer it to a freezer safe container and freeze for 1-2 hours for a firmer consistency. Enjoy!✨

Vegan Key Lime Pie Popsicles made with avocados!🥑 Avocados keep their smooth and creamy texture even when frozen making them perfect for popsicles and ice cream. These have only 6 simple ingredients and are bursting with zesty lime, creamy coconut and crunchy ginger snaps🙌 The recipe is below and the full post is on the blog! Hope you have a wonderful weekend!☺️

INGREDIENTS
🥥2 small avocados
🥥zest of 2 organic limes
🥥1/3 cup freshly squeezed lime juice
🥥1/2 cup unsweetened almond milk
🥥3-4 tablespoons maple syrup
🥥pinch sea salt
🥥3/4 cup coconut cream
🥥5-6 ginger snap cookies

DIRECTIONS
1. Blend the avocado, lime zest, lime juice, almond milk, maple syrup and sea salt until smooth.
2. In a small bowl pour the coconut cream and stir until smooth.
3. Crush the ginger snaps into crumbs in a ziplock bag or in a food processor.
4. Layer the popsicles by pouring some of the avocado mixture, then spoon in a few dollops of the coconut cream and sprinkle some of the crushed cookies. Repeat until the popsicle mold is filled. Place in the popsicle sticks and freeze for 4 hours. When removing from the freezer let them sit at room temperature for 5-10 minutes and they will easily come out of the molds. Enjoy!🥑

Japanese countryside is gorgeous! I’ve been to t

Japanese countryside is gorgeous! I’ve been to the big cities and this time I wanted to experience rural Japan and see as much natural beauty as possible. I found charming small towns, laid back friendly people, natural foods, more flower fields than I could ever imagine, lush greenery, and I’m bringing back with me a simple and more natural way of living💚 Now I can’t wait to get back into the kitchen and start creating again. I have a feeling that all of the new recipes I make are going to start with ‘I had this in Japan’☺️☺️

We got married!🥂🌺 We chose to skip the forma

We got married!🥂🌺 We chose to skip the formalities and elope because there really isn’t anything traditional about us🙃 We spent the day in a place we love, eating, laughing, taking pictures, watching the sun go down and it was one of my favourite days ever. Just us, our love and beautiful scenery❤️

We spent 2 weeks chasing cherry blossoms and lucke

We spent 2 weeks chasing cherry blossoms and lucked out by seeing full bloom in Tokyo, Kyoto and the small town of Hikone. Kyoto was our favourite with all of the temples and shrines and quaint streets lined with cherry blossom trees🌸 I was meaning to take a lot more photos but when I was there I was so in awe that I barely took any🙈 And the ones I did take really don’t do it justice, it’s so so much prettier in person!🙃🌸

I’ve got new wildflower lollies in the shop! I w

I’ve got new wildflower lollies in the shop! I was picturing an outdoor rustic wedding with flower crowns and twinkly lights when I made these, what do you think? They come in 10 different flavours with a variety of flowers, no two lollipops are the same😊

Just a heads up that I’ll be taking orders until March 1 and then the shop will be closed until June 15 (we’re off on some extended travels, yey!!) If you have a summer wedding or event you want to plan for please feel free to send me a msg and I’m looking forward to making more sweet things when I get back!😘

✨You can find them on my website or on Etsy with shop name ‘slicedginger’✨

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