Homemade Ginger Paste

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Although I usually don’t mind prepping ginger from scratch, the convenient tubes of ginger paste were another item I bought frequently and which I later found out were full of nasty added ingredients. This Ginger Paste gives you all the convenience without the sugar, starches and seed oils added in.

Because it’s stored in the freezer, you can have Ginger Paste on hand for months without worrying about it going bad. To use in cooking just add a frozen cube to your pan or pot. If you need the Ginger Paste raw like for mixing into raw mince, then just take a cube out to defrost.

Because they’re so small they defrost really quickly, great for people like me who are always forgetting to take things out to soften beforehand! So give this Ginger Paste a go, you’ll have great tasting ginger as well as the satisfaction of knowing exactly what has gone into your food and that you’ve made it yourself!

 

Ginger Paste – Makes 20 cubes

 

300g fresh ginger

5 tbsp light taste olive oil

 

Peel ginger and chop roughly. Place into a food processor or chopper. Blitz for about 30 seconds. Push the sides down with a spoon and blitz again for another 30 seconds. Add olive oil and blitz until smooth.

Place heaped teaspoons of the ginger paste into ice cube trays. I use ones with silicone bottoms so I can pop the ginger out easily. Cover with plastic wrap and freeze until set. Remove ginger cubes, place in a zip lock bag and return to the freezer. Each cube is equivalent to about a 2cm piece of ginger.

 

Nutritional Info:

Cals – 42.3

Fat – 3.5g

Protein – 0.3g

Total Carbs – 2.7g

Fibre – 0.3g

Sugars – 0.3g

Net Carbs – 2.4g