Whole Wheat Gingerbread Recipe
Ingredients
| Whole wheat flour | 1 3/4 Cup (16 tbs) | |
| 1/2 cup soy flour, scant | ||
| Salt | 1/2 Teaspoon | |
| Baking soda | 1 Teaspoon | |
| Baking powder | 2 Teaspoon | |
| Ginger | 1 Tablespoon, grated | |
| Eggs | 2 , beaten | |
| 1/3 cup oil OR melted butter | ||
| 1 cup unsulfured molasses | ||
| Hot water | 3/4 Cup (16 tbs) | |
Directions
Stir the dry ingredients together (include the fresh ginger root here, too).
Stir the remaining liquid ingredients together. They won't blend very well, but we just want them to be together.
Add the liquid to the dry mixture and blend with a few swift strokes. Immediately place the mixture in a well-oiled baking pan.
Bake at 325°F for 30 to 35 minutes, until the cake tests done.
Stir the remaining liquid ingredients together. They won't blend very well, but we just want them to be together.
Add the liquid to the dry mixture and blend with a few swift strokes. Immediately place the mixture in a well-oiled baking pan.
Bake at 325°F for 30 to 35 minutes, until the cake tests done.
Chef
