Frontier Co-op: Ethically Sourced Spices Available at Vitacost
Frontier Co-Op Ginger Root Ground Description
- Kosher
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Non-GMO Project Verified
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Aromatic & Biting
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Non-Irradiated
Enjoyed in cuisines the world over for its warm, spicy-sweet aroma and flavor, ginger complements both sweet and savory dishes. This lovely off-white to light brown spice is ground from the dried ginger root. Frontier® Ground Ginger Root is a convenient form for baked foods, curries and chutneys and for sprinkling on applesauce and other cooked fruit and vegetable dishes. Ginger also lends its hot, spicy flavor to condiments, relishes, sauces, stir-fries, pickles, beverages, candies and all types of desserts.
Owned by stores and organizations that buy and sell our products, Frontier Co-op® has been a member-owned cooperative since 1976. We support natural living and our products are never irradiated or treated with ETO. We're committed to the health and welfare of the environment and everyone producing and consuming our botanical products.
*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.
The product you receive may contain additional details or differ from what is shown on this page, or the product may have additional information revealed by partially peeling back the label. We recommend you reference the complete information included with your product before consumption and do not rely solely on the details shown on this page. For more information, please see our
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Gluten-Free Carrot Cake Muffins
[vc_row][vc_column][vc_column_text]Savor the scrumptiousness of these moist and tender, gluten- and dairy-free carrot cake muffins. Bursting with sweet shredded carrots, plump raisins and a blend of bright spices, they're delightful for brunch, breakfast or a pick-me-up snack. Want to cut down on sugar? Check out an easy adjustment in the instructions below.
Gluten-Free Carrot Cake Muffins
- 1-1/2 cups Bob’s Red Mill Gluten-Free 1-to-1 Baking Flour
- 1 cup sugar
- 1/2 tsp. nutmeg
- 1/2 tsp. ground ginger
- 1 Tbsp. cinnamon
- 1 tsp. baking powder
- 1 tsp. baking soda
- 1/4 tsp. salt
- 3/4 cup egg whites (or 3 eggs)
- 1/2 cup dairy-free milk
- 1/4 cup coconut oil
- 1 Tbsp. apple cider vinegar
- 2 cups shredded carrots
Optional
- 1/4 cup shredded coconut
- 1/2 cup raisins
- Preheat oven to 350 degrees F. Spray muffin pan with non-stick oil spray.
- In bowl of stand mixer or large mixing bowl, mix together flour, sugar, cinnamon, baking powder, baking soda, nutmeg, ginger and salt. Combine well.
- To dry mixture, add coconut oil, egg whites, milk and apple cider vinegar. Mix until just combined.
- Fold in carrots, raisins and coconut, if using.
- Evenly distribute batter into muffin pan. Bake 25–30 minutes.
- Cool in muffin pan 5 minutes prior to removing muffins to cool on wire rack.
Notes for low sugar:
Increase flour to 1 -3/4 cups. Decrease sugar to 1/3 cup. Add two droppers of liquid stevia.
Make these better-for-you, yummy treats with ingredients from Vitacost!
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