Wednesday, December 21, 2016

Whole Wheat Gingerbread

My mom makes gingerbread like this. Not cut out into crunchy little boys and girls, but moist and spicy. Sometimes she makes a lemon sauce to serve it with, and sometimes we eat it with giant dollops of whipped cream, but it is so so good on its own like this.

And this recipe uses whole wheat flour and I would be willing to bet that even for those who are picky about their baked goods, that they won't be able to tell the difference!

You have got to take this family classic from my house and make it one of yours.


2 1/4 cups Whole Wheat Flour
1/4 cup granulated sugar
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 teaspoons ground ginger
1 teaspoon cinnamon
1/4 teaspoon each cloves and nutmeg
1/2 cup (8 tablespoons) unsalted butter, melted
3/4 cup molasses
1/4 cup water
1 large egg
1 cup buttermilk
1/2 cup diced crystallized ginger (optional)


Grease and flour a 9" square pan. Preheat the oven to 350°F.

In a large mixing bowl, whisk together the flour, sugar, baking soda, salt, ginger, cinnamon, cloves, and nutmeg.

Melt the butter in a heatproof measuring cup. Add the molasses to the cup, and pour into the dry ingredients in the bowl, mixing to moisten.

Add the water, stirring until everything is moistened. Whisk together the egg and buttermilk. Stir into the batter until it's evenly combined. Stir in the crystallized ginger.

Pour the batter into the prepared pan, and bake for 30 to 35 minutes, until the cake just begins to pull away from the edge of the pan.

Remove from the oven and cool on a rack for 15 minutes before slicing; gingerbread is best served warm with whipped cream or ice cream.