Whole-wheat ginger crumble
2 cups whole-wheat berries
½ cup dried-ginger-root pieces
2 cups sugar
¾ tsp baking soda
½ tsp salt
1 cup butter, softened to room-temperature
2 cups water.
Bowl to hold the ground whole-wheat and dried-ginger
Water-bowl to mix the water, baking-soda and salt
Whisking-bowl to prepared the batter
Large baking pan to pour the batter in.
1.1.1. Switch on the oven to 200⁰C.
1.1.2. Pour 2 cups whole-wheat into the dry-grinding mixie.
22.214.171.124. Add the dried-gringer-root pieces.
126.96.36.199. Switch on the mixie and grind till it is a powder or granulated for a “fibre” feel.
188.8.131.52. Move temporarily into a bowl.
1.1.3. Pour 2 cups of sugar into the dry grinder.
184.108.40.206. Grind to a powder
1.1.4. Put the softened butter into the whisking-bowl. Or when cold, put the butter into the bowl and then wait till it reaches room temperature. This way, less butter is left on the paper. But otherwise the butter paper can be used to grease the baking pan.
220.127.116.11.1. Butter the baking-pan with the butter’s paper, or with some of the butter.
18.104.22.168. Whisk till slightly frothy.
22.214.171.124. Add in the powdered sugar.
126.96.36.199. Whisk again, till mixed into small balls.
1.1.5. Measure out 2 cups of water into the water-bowl.
188.8.131.52. Add the baking soda and salt and mix to dissolve completely.
1.1.6. To the butter-and-powdered-sugar in the whisking-bowl, add some of the water mixture. Whisk.
1.1.7. Add some of the whole-wheat-and-ginger powder to the whisking-bowl. Whisk.
1.1.8. Again, add some of the water-mixture. Whisk.
1.1.9. Add the whole-wheat-and-ginger-powder to the whisking bowl. Whisk.
1.1.10. Repeat adding the wet-ingredients and the dry-ingredients alternately till both are completely added.
1.1.11. Pour into the greased baking pan.
1.1.12. Slide onto the top shelf of the pre-heated oven.
1.1.13. Bake for 10 – 15 minutes at 200⁰C, then reduce the heat to 100⁰C and let the whole-wheat-coarse-flour soak in the liquid.Remove and serve with fresh cream.