Old Time Oat Flour Gingerbread Recipe
Ingredients
| All purpose flour | 1 Cup (16 tbs) | |
| 1 teaspoon each ginger and cinnamon | ||
| Baking powder | 3/4 Teaspoon | |
| Salt | 1/2 Teaspoon | |
| Oat flour | 1/2 Cup (16 tbs) | |
| Molasses | 3/4 Cup (16 tbs) | |
| Vegetable oil | 1/2 Cup (16 tbs) | |
| 2 eggs or 1/2 cup prepared egg substitute | ||
| 1/3 cup brown sugar with no lumps in it | ||
| Baking soda | 1/2 Teaspoon | |
| Boiling water | 1/2 Cup (16 tbs) | |
Directions
Preheat the oven to 350° F.
Butter and flour a 9-by-9-inch or 8-by-8-inch baking pan.
Sift together the all-purpose flour, ginger, cinnamon, baking powder, and salt.
Stir in the oat flour.
Beat together the molasses, oil, eggs, and brown sugar.
Pour the molasses mixture into the dry ingredients and blend well.
Put the baking soda in a cup; add the boiling water and stir.
Pour all at once into the batter, whisking to blend; the batter will be thin.
Pour the batter into the prepared pan, and bake in the middle of the oven for 25 minutes, or until the gingerbread shrinks slightly away from the sides of the pan and a cake tester inserted in the middle comes out dry.
Butter and flour a 9-by-9-inch or 8-by-8-inch baking pan.
Sift together the all-purpose flour, ginger, cinnamon, baking powder, and salt.
Stir in the oat flour.
Beat together the molasses, oil, eggs, and brown sugar.
Pour the molasses mixture into the dry ingredients and blend well.
Put the baking soda in a cup; add the boiling water and stir.
Pour all at once into the batter, whisking to blend; the batter will be thin.
Pour the batter into the prepared pan, and bake in the middle of the oven for 25 minutes, or until the gingerbread shrinks slightly away from the sides of the pan and a cake tester inserted in the middle comes out dry.
Chef
