Lemon Ginger Chews
Posted: April 13, 2009 Filed under: Agave Nectar, Candy, desserts, Erythritol, favorites, gluten free, Quick cook, Snacks, Stage 2, Travel Foods, Vegan 9 Comments »
I love the chews that the Ginger People make, so of course I wanted a sugar free version of my own. This is not a slick, commercially made candy, but a homemade candy chew with bits of ginger and lemon peel in every bite. I really enjoy the melt-in-your-mouth texture and I’m quite pleased with the way this turned out.
1/4 cup erythritol
1/4 cup agave nectar
1/4 teaspoon powdered ginger
1/2 teaspoon freshly grated ginger (freeze ginger root for better, faster grating)
1/2 teaspoon of sugar free lemon extract or 3/4 teaspoon grated lemon peel
pinch salt
Combine all ingredients into saucepan. On low heat, melt mixture until no erythritol crystals appear. This will take about five minutes. Tilt the pan and check the bottom to see if you see any crystals. If you do, continue to cook a little longer. Do not boil.
Pour syrup into ceramic bowl and let cool completely. Syrup will turn cloudy. With moistened hands, shape into small balls, and wrap with cellophane or plastic wrap. Alternatively, you can pour hot syrup on small, parchment-lined cookie sheet, let cool then roll into long cylinder and cut into circles using a sharp, moistened knife.
Makes about 15 chews
[...] even used it in the lemon ginger chews instead of the grated [...]
Super Yummy! just made them, thanks!
Yay! So glad you like them.
just wondering why you would consider agave nectar no sugar? it is as highly processed as high fructose corn syrup and has an even higher amount of fructose in it.
Great question, Megan! I’m not unaware of the issues with agave. I talk more about it on the sweeteners page.
In this diet, you are gonna need alternatives, especially with liquid sweeteners. Yacon is wonderful, if you can get it! I’ve only been able to get it online. And it’s often out of stock and expensive! Vegetable glycerin is great too, but it has limits as well. The number one problem is that it can be allergenic for alot of people!
Agave is the next liquid sweetener with the lower GI level. And that level is right there with fruits. In my video on the different levels of sugar consumption, I talk about those. If you can tolerate fruit (where fructose comes from), you can have agave, making sure you add your servings of agave into your fruit count for the day (I don’t go over 2-3 servings a day). I’m aware of how it’s processed, which is why I don’t like to cook it much.
I hope this info was helpful and thanks for visiting the site!
Thankyou! Have you ever tried the liquid stevias. A friend uses the chocolate flavored one to make “chocolate” milk.
The two book that were most helpful to me in regards to sugar are Little Sugar Addicts and Suicide by Sugar. In Suicide by Sugar she suggests staying as far away from agave as possible.
We still use pure maple syrup from our own trees and raw honey from a friend. If I am baking I use as little rapadura as possible to get the texture I need.
I have tried the liquid stevias and I do like them for certain things, like for drinks and sweetening fruits and liquid based desserts, but it doesn’t do so great in baking.
I found this post because I had come to this website before that:
http://www.wellsphere.com/healthy-eating-article/lemon-ginger-chews/647612
are you aware that they are “scraping” your content? or did you give them permission? just wondering…
They have permission, Tony. When I became a health food blogger with Wellsphere, they gave me the option to promote through them. It looks like it’s working because you found the site! Welcome, and I hope you get to take a few minutes to look around.