Is turmeric and ginger anti inflammatory?

It can also worsen symptoms associated with autoimmune conditions, such as rheumatoid arthritis and inflammatory bowel disease ( 5 ). Ginger and turmeric have powerful anti-inflammatory properties , which could help decrease pain and protect against disease.

What happens if I eat ginger and turmeric everyday?

Furthermore, there's good reason to believe that they can boost brain function, maintain healthy blood sugar and cholesterol levels (for those already within a normal range), boost skin health, and support eye health but more research is needed. It's perfectly safe to take turmeric and ginger every day.

Can turmeric and ginger burn belly fat?

Herbs like turmeric, ginger, green tea, chilli pepper, cumin and lemon might help you burn the fat accumulated in the belly . Doing regular physical exercise and maintaining a healthy diet are other ways to help you reduce belly fat.

Who should not take turmeric and ginger?

People who should not take turmeric include those with gallbladder problems, bleeding disorders, diabetes, gastroesophageal reflux disease (GERD), infertility, iron deficiency, liver disease, hormone-sensitive conditions, and arrhythmia. Pregnant women and those who are going to undergo surgery should not use turmeric.

What is the strongest natural anti-inflammatory?

Omega-3 fatty acids. Omega-3 fatty acids , which are abundant in fatty fish such as salmon or tuna, are among the most potent anti-inflammatory supplements. ... Curcumin. ... S-adenosylmethionine. ... Zinc. ... Green tea. ... Frankincense. ... Capsaicin. ... Cat's claw.

How much turmeric does it take to reduce inflammation?

For osteoarthritis, 500 milligrams two-four times daily for four to 12 weeks . For itching, 1500 milligrams of turmeric in three divided doses daily for 8 weeks.

How quickly does ginger reduce inflammation?

Ginger was shown to reduce inflammation when taken in high doses for four weeks .

Golden Ginger & Turmeric Cookies (Gluten Free)

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These lovely warming cookies contain ground almonds, seeds, oats, desiccated coconut, coconut oil, lots of spices – healthy, wholesome and golden.

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I made these little golden warming cookies the other day as a client was coming over for a day of food styling. I thought it would be nice to welcome them with a lovely, just baked, deliciously warm and gooey cookies.

And these are pretty special as they contain fresh ginger and turmeric. Yes, fresh turmeric with its rich golden colour and amazing anti-inflammatory properties. But don’t worry if you can’t find fresh as ground is also amazing and will give the same colour and benefits–They taste absolutely delicious!

Lovely crunchy cookies with gorgeous warming spices and did I mention the other wholesome ingredients? Ground almonds, mixed seeds, oats, desiccated coconut, coconut oil, lots of spices and 1 banana and a little coconut honey for sweetness.

My clients loved them thankfully, which is always a brilliant test! I hope you do to…

Love Niki xx

These lovely warming cookies contain ground almonds, seeds, oats, desiccated coconut, coconut oil, lots of spices - healthy, wholesome and golden.

Prep time: 10 minutes mins

Cook time: 25 minutes mins

10-12 biscuits

4.60 from 5 votes

Ingredients

1/2 cup ground almonds
1 cups organic gluten-free oats
1/2 cup mixed seeds I used a mix of sunflower, pumpkin and linseed and sesame
1 cup dessicated coconut
Pinch pink salt
1 tsp mixed spice
1 tsp cinnamon
3 tsp ground ginger
1 knob fresh ginger – grated
1 tsp fresh turmeric grated or 11/2 tsp ground turmeric
1 tsp baking powder
1 ripe bananas mashed
1/3 cup coconut honey or maple syrup/rice malt syrup
1/2 cup melted coconut oil–I used Coconut Merchant
2 tbsp almond butter

Instructions

Pre-heat your oven to gas Mark 5/180C
Mix all the dry ingredients in a large bowl
Melt the coconut oil in a saucepan (low heat) and then pour into a separate bowl, add in the banana’s, coconut honey, almond butter, fresh ginger and turmeric–mix to combine everything.
Add the wet ingredients to the dry and mix really well to combine everything.
Shape the mix into balls and pop them onto a lined baking tray (I rub with a little coconut to stop them sticking).
Bake for approx 20-25 minutes until slightly brown on the outside.

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Discuss this Recipe with Niki

44 Responses

made these before from the book, but in the book, it is a different cooking time is there a reason. There were fab from the book, just i leant it to my friend, but i recall it being around 18mins
Reply
1. Hi Liberty
  I adapted the recipes a little book for a the book – but both work
  Best
  Niki xxx
  Reply
This was a fabulous cookie. I enjoyed it as a treat cookie and as a hiking nutritious cookie. My friend’s 8 year old daughter was in love with them too. This cookie is on my make again list. Great recipe!
Reply
1. Hi Karry
  Fantastic! So happy you and your daughter love them
  Much love, Niki xxx
  Reply
Hi Niki,
Is the ground almond the same as using Blanched Almond Flour?
Can’t wait to try these!
Reply
1. Hi Susan
  yes absolutely, its the same as almond flour.
  Love
  Niki xxx
  See Also
  25 Breakfast Casserole Recipes for a Delicious Start to Your Day
  Reply
  1. These sound delicious & just what I’m looking for to help reduce what I suspect is chronic inflammation. BUT, I don’t have any fresh ginger & lack the energy to make my way to a shop – can I substitute the fresh ginger with powdered ginger? If so, how much? Whenever I make gingerbread or gingerbread biscuits I always increase the ginger, I really like to taste it 🙂
    Reply
    1. Hi Jo
      of course!
      I would use 3-4 tsp
      Much love
      Niki xxx
      Reply
Not a big fan of banana (working on this)…any alternative recommendations for this delicious-looking recipe?
Reply
1. Hi Jeni
  The best replacement is apple sauce. But you may need to add a flax or chia egg as well as the banana helps bind the cookies.
  Or you could try 2 tbsp coconut yogurt and an extra tbsp almond butter.
  Good luck
  Love
  Niki xxx
  Reply
hi , is it possible to make these without banana ? what could I substitute please
loving the recipes in your new book
Reply
1. Hi Chris
  The best replacement is apple sauce. But you may need to add a flax or chia egg as well as the banana helps bind the cookies.
  And so happy you’re loving me recipes x
  Love
  Niki xxx
  Reply
I have made these many times and add about 3 tablespoons of fresh tumeric. They are delicious
Reply
1. Fantastic!
  So happy you like
  xxx
  Reply
Love them. I had used double the amount of Tumeric from the garden and next time will use even more. tumeric – loving it. Thanks for the recipe.
Ulli
Reply
1. Perfect! x
  Reply
Hi My son-in-law (25) has Hodgkin’s Lymphoma and is having treatment but he’s feeling very sick, have you got a good easy ginger and Turmeric cookie recipe that would help with indigestion and sickness please, thank you
Reply
1. Thank you Jo xxx
  Reply
Hello!
What kind of oats do I use?? Rolled, steel cut, or the quick cook steel cut?
Thank you!
Reply
1. Hi Laura
  Entirely up to you.
  Love
  Niki xx
  Reply
I just made these and they are instantly my new favorite cookie. I used the frozen/thawed banana method and it worked perfectly. I totally recommend making these. Thanks for the recipe.
Reply
1. Brilliant, so happy you liked
  Love
  Nikixx
  Reply
I made these and love them so much!! My notes:
– Ground whole almonds in a food processor. So quick
– Forgot to put the coconut in BUT i put it on top of them about halfway through baking and this worked out nicely. I was using large coconut flakes and had lots of browned flakes on my sheet after which I enjoyed. Most likely due to the lack of dessicated coconut in the
batter, I had trouble forming the mixture into balls initially. I added coconut flour in small amounts to help firm it up.
– Didn’t have a fresh banana on hand but had frozen sliced banana. I microwaved about 2 banana’s worth for about a minute and drained the excess liquid. I personally love the results I get from microwaved frozen banana… it sounds weird but it seems to make things super moist. It is also SO easy to mash
– Used just chia & black sesame seeds for the seeds
– Used maple syrup instead of honey (I read that baking honey is toxic??)
– The bottoms were burnt but not to the point that they weren’t enjoyable. I used coconut oiled foil, but parchment paper might be better
– Went heavy on the fresh ginger, and minced it because grating was a hassle
– Used about a tbsp of ground turmeric
– Allspice instead of mixed spice
This is a really great recipe. I don’t feel sick after eating these as I would with other baked goods. Excellent dairy-free, flourless, eggless and refined sugar-free recipes are hard to come by so thank you!!
Reply
1. Thanks so much for your recipe notes Marilyn!
  Great suggestions
  Xx
  Reply
Just finding this now and it sounds like an excellent treat for those in my own support group that are battling Cancer 🙂
Even the Maple Syrup can act as a *Trojan Horse* to draw the cancer cells to the Turmeric, Ginger, seeds, and with the
addition of walnut pieces, we have a delicious winner!
Reply
1. Thank you Victor. Really glad you approve.
  Best wishes
  Niki xx
  Reply
Hi Nikki,
I loved these GInger & Tumeric cookies (specially as they are vegan and gluten free). And I would also really love to feature it in our website Greenthickies.com. With your permission of course. Would it be all right if I used one of these images? I will not post the actual recipe and its contents, but just an image and title and the link back to your post.
Thanks a lot 🙂
Reply
1. So glad you like them! And of course, my pleasure.
  Love, Niki xx
  Reply
I make almond milk once a week and then I use the left over pulp to make these yummy biscuits. I don’t tolerate oats so use quinoa flakes. I love the taste of chai so I have been adding cardamon seeds and some cloves – yum. I have also been known to throw in cranberries, walnuts, cacao nibs. I make a batch of these biscuits every week now and we loooove them. So quick and easy and they taste amazing. Thank you for sharing this wonderful recipe, we love them.
Reply
1. Hi Melanie
  So happy that you love them! Your additions sound amazing, giving me lots of ideas!
  Love & hugs Niki xxx
  Reply
Hi, I have made the cookies but they are just crumbling! I cannot even roll them into balls, they seem really oily 🙁
Reply
1. Hi Elle
  Sorry to hear that. I’ve made them many times and I haven’t had this issue. I’m really sorry to hear you are having problems.
  I suggest adding more oats until the mix comes together.
  Fingers crossed
  Best wishes
  Niki xx
  Reply
Is mixed spice the same as all-spice?
Reply
1. Hi Janette
  It’s not quite the same, but all spice will work perfectly here.
  Best wishes
  Niki xxx
  Reply
These look great and I really want to try them, but what is mixed spice? That is not something I’m familiar with in America. Also wondering how much a “knob of ginger” equals. Thanks so much.
Reply
1. Hey Kristine
  I’m so glad you like them!
  If you can’t find mixed spice don’t worry, they will still be delicious.
  And a thumb size of ginger
  Love Niki xx
  Reply
Such a great idea to add turmeric in Cookies. What is Coconut Merchant??? xoxo Janine
Reply
1. Hey lovely!
  Thanks hon, coconut merchant is a brand of coconut products(my fav).
  Love Niki xx
  Reply
What temperature is gas mark 5?
Reply
1. Hey Vanessa
  Sorry about that.
  It’s 190c
  Best wishes
  Niki xx
  Reply
These are amazing, we loved them so much, I’ve ordered some fresh turmeric and can’t wait to bake them. Thank you for a wonderful day Nikki Xxx
Reply
1. Yay!
  So glad you liked them lovely.
  Let me know what you think
  Lots of love
  Niki xxxxx
  Reply
  1. Can u please tell me if u can buy all the ingredients in Tesco’s or Asda super market and if u have any idear on how much it will cost to buy all u need to make the biscuits.
    Reply
    1. Hi Pam
      I haven’t costed it but the ingredients are readily available in most supermarkets
      Much love
      Niki xx
      Reply

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Golden Ginger & Turmeric Cookies (Gluten Free) | Rebel Recipes (2024)

Ingredients

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More Recipes with Ginger, Turmeric, Almonds or Oats

Discuss this Recipe with Niki

44 Responses

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