• Homemade Gingerbread Spice Mix

    Homemade Gingerbread Spice Mix | stupidesaypaleo.com

    Homemade Gingerbread Spice Mix is pretty awesome. Why? It has that warm, yummy smell that evokes the holiday season (isn’t it so interesting how smells can conjure up such memories?!). Luckily, Homemade Gingerbread Spice Mix is super simple to make so you can have a taste of the holidays any time of the year.

    Want a simple DIY gift idea for the foodie in your life? How about getting crafty and creating miniature decorative jars of Homemade Gingerbread Spice Mix and Homemade Pumpkin Pie Spice with nice handmade labels? A thoughtful, useful gift that won’t get stuffed in a drawer like that reindeer Christmas sweater. (Oh c’mon, I know it just isn’t me with one of those!)

    4.7 from 3 reviews
    Homemade Gingerbread Spice Mix
    Serves: about ½ cup
    • 2 Tablespoons ground cinnamon
    • 2 Tablespoons ground ginger
    • 2 Tablespoons ground allspice
    • 1 Tablespoon ground nutmeg
    • 1 Tablespoon ground cloves
    • Pinch of black pepper
    1. Mix all the spices in a small bowl.
    2. Seal in an airtight jar. (I like small Mason jars for this job.)

    Homemade Gingerbread Spice Mix | stupidesaypaleo.comHomemade Gingerbread Spice Mix | stupidesaypaleo.com

    What can you do with your Homemade Gingerbread Spice Mix?

    • Stir 2 Tablespoons into ground coffee before brewing (if making 6 cups).
    • Sprinkle it over a coconut milk latte or brewed coffee.
    • Use it mixed into paleo hot chocolate (substitute the gingerbread spice instead).
    • Sprinkle it over roasted carrots or other root veggies.

    Do you like gingerbread? What would you use this spice mix for?

    Homemade Gingerbread Spice Mix | stupidesaypaleo.com

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    24 thoughts on “Homemade Gingerbread Spice Mix

    1. Interesting, it’s similar to Dutch ‘cookiespice’ (koekkruiden or speculaaskruiden) only we use cardamom instead of allspice.
      It’s used in a lot of different baked goods (all with a differend flavour, texture and shape) associated with Saint Nicolas (5/6th of december) but not for christmas. Only peperkoek (soft and crumbly, almost cake-like, slices spread with butter are eaten at (the end of) breakfast or as a snack at 11 or 15-16-ish) and simple ‘speculaas’cookies are sold year-round. Tea with this flavour is also sold in fall.

      Usually this mix works well in recipes that call for cinnamon like raisin bread or apple pie, so I think both mixes would be good in an apple and raisin crumble. There are recipes for paleo crumble out there somewhere…

        1. Thanks! No food background (besides eating all my life) but I’m Dutch so I’m surrounded by these goodies every fall.
          Also I like knowing how something works/what it’s made of, and I read (food) labels out of curiousity and for the fun of it. Once you start doing this, you will inevitably turn into a foodie (or nutcase or indifferent) because you find the weirdest things. Ginger syrup turns out to be sugar and water with 0,1% ‘plant extract’ (which may or may not be ginger) cheese on pizza is a cheese product made from cheese, flour and oil, almond paste filling in baked goods is actually soybean or white bean (to be fair, they do use a different name), 100% fruit juices are notoriously hard to find among all the fruit drinks, watered down and spiked with sugar (a common lunchbox kind only has 10% orange juice!) and so on. You start looking for the real thing, or think: I’ll just make it myself.

          Just remembererd I used these spices last halloween/samhain in a pumpkin pie, of the pureed veg-eggs-cheese variety, not the cakey kind. Another winner, so I have no doubt Miriams pumpkin muffins will turn out great 🙂

          Greetings from Europe 😀

          1. Ah very cool!! I have a Dutch friend and it’s one of the countries I want to visit while I’m here in Scotland. A lot of the foods here (just like in the US) have confusing labels!

    2. looks yummy!
      scoop of this + dark beer (or broth to stay paleo) + meat & sweet potatoes in crock pot?
      or maybe as a rub on a pork roast?

    3. I know this isn’t Paleo, but I put 2 tsps of this in my gluten free pancake batter this morning, very good! I also mixed some in my coffee. I love all your recipes.

    4. I’m a year overdue here, so I’m not sure you’ll see this! But do you use whole or ground cloves? I can see the cloves in the little mason jar, BUT you mentioned putting them in hot chocolate. Do they dissolve? Or would you want to grind them up first before doing that? Thank you 🙂 I’m making a bunch of these as neighbor gifts this year, with a little spoon and a few recipe ideas attached!

        1. Will you please update your recipe to say ground gloves? I was also confused by this and made it with whole but am now picking them out to grind them, then put them back in. I am only using this for Scotch Eggs. That would have been horrible. Otherwise so looking forward to trying this. Thank you.

          1. Being a spice mix, it didn’t occur to me that folks would try to use ground cloves. It’s updated now.

    5. This has a wonderfully warm kick to it. I used it to make some Buckwheat Gingerbread Muffins and they turned out really well. I’ve posted the recipe to my blog and have linked back to you I hope that’s okay. Thanks for the recipe!

    6. This is amazing! I had most of the spices on hand, and wanted to use the spices for a cake. (No, I’m not a paleo guy. I just ran across this recipe when I googled “Gingergread Spice.”) The extra pinch of pepper adds an extra punch of flavor. It worked perfectly in my gingerbread cake. I’ll definitely try this in other recipes. Thanks for sharing this!

    7. Excellent spice for baked sweet potatos, acorn squash, kobocha or butternut squash too. Roasted or puréed. I made baked autumn squash for holiday potluck with this, big hit this past season! Thanks

    8. Thanks for the recipe. It’s feeling very ‘fall’ in the air right now and I found what looks like a good recipe for gingerbread muffins but they want you to purchase their spice mix. I’d rather make my own and this one is excellent. I put some in my friend’s chocolate when she came for a visit and she raved so I gifted her what was left and I’ll make more. Time to try it on delicata squash. 🙂

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