GingerBread

My sweetie adores gingerbread. I looked through some of my cookbooks and baked this up for him as well as for my best friend. Easy to prepare and, although I am a savory gal myself, this must be one of the best gingerbread recipes I have ever tasted. You might want to serve it with fresh whipped cream or a cream cheese frosting, but my friend Basil said he enjoyed it more just on its own because he could get a better sense of the flavor. Either way, gingerbread fans won't want to pass this recipe up.

gingerbread

Adapted from Sally Fallon's Nourishing Traditions, a book that challenges politically correct nutrition and diet dictocrats, I am fortunate to own a copy of this. A vegetarian I will remain, but her recipes and researched advice is well worth the read. The use of preservatives, low-fat dairy and additives certainly contributes to poor health in the modern age. Not everything in our present time is a good thing, and looking back to ancient times is worthwhile sometimes. The book includes more than 700 recipes along with nutritional advice and guidance. No actual pictures, but some cute illustrations are included.

GingerbreadGingerbread
Recipe by
Adapted from Nourishing Traditions: The Cookbook that Challenges Politically Correct Nutrition and the Diet Dictocrats
Published on March 23, 2012

A rich, flavorful and healthy gingerbread treat made with fresh ginger

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Ingredients:
  • 2 2/3 cups spelt flour
  • 2 cups whole fat yogurt
  • 3/4 cup unsalted butter, softened
  • 2/3 cup Demerara sugar
  • 1/3 cup molasses
  • 2 large eggs
  • 3 tablespoons fresh grated ginger
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground cloves
  • 1 teaspoon ground ginger
  • 1 teaspoon dry mustard
  • 1/2 teaspoon sea salt
  • 2 teaspoons baking powder
Instructions:
  • Combine the flour and yogurt in a large bowl, and let stand at room temperature for 12 - 24 hours.

  • In another bowl, cream together the sugar, butter, molasses and eggs. Stir in the fresh ginger, cinnamon, nutmeg, cloves, ground ginger, dry mustard, salt and baking powder. Transfer to the bowl with the flour and yogurt, and blend.

  • Butter and flour a 9 × 13 inch glass baking pan. Preheat the oven to 350°. Transfer all of the ingredients to the prepared pan and bake for 50 - 60 minutes, or until a toothpick inserted in the middle comes clean.

  • Remove from the oven and let cool for 10 -15 minutes. Slice and serve with fresh whipped cream if desired.

Makes 8 - 16 servings
gingerbread with whipped cream

Other sweet treats you will enjoy from Lisa's Vegetarian Kitchen:
Chocolate Brownies with Fresh Ginger
Chocolate Nut Butter No Bake Fudge
Nigella's Fresh Gingerbread with Lemon Icing

On the top of the reading stack: Short stories and novels of Shirley Jackson

Audio Accompaniment: Klaus Schulze + Pete Namlook

4 comments:

Rachel Cotterill said...

That sounds yummy. I might make a ginger cake this weekend :)

Jacqueline said...

I love gingerbread, but I love it on it's own too. If it has to have something on it though, it should be butter :)

Rosh said...

Awesome! Always thought of making some and now your clicks are tempting me to give this a try :D

anthony stemke said...

Absolutely adorable gingerbread, I love those spices.
Thanks,