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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 16 |
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This recipe has a unique attribute: tasters can't tell the difference between the white flour and whole wheat flour version. If you're looking for a whole-grain recipe that's sure to please the whole family, this is it. It only takes a few minutes to put together, and bakes in about half an hour. For a quick and easy dessert that makes a great lunchbox snack (if you're lucky enough to have any left over), this gingerbread is the answer. Ingredients:
2-1/4 cups king arthur white whole wheat flour or king arthur unbleached all-purpose flour |
1/4 cup sugar |
1 teaspoon baking soda |
1/2 teaspoon salt |
1-1/2 teaspoons ground ginger |
1 teaspoon ground cinnamon |
1/2 teaspoon each ground cloves and nutmeg |
1/2 cup unsalted butter, melted |
3/4 cup molasses |
1/4 cup water |
1 egg |
1 cup buttermilk |
1/2 cup candied or crystallized ginger, optional |
whipped cream or vanilla ice cream |
Directions:
1. In a large bowl, combine flour, sugar, baking soda, salt, ginger, cinnamon, cloves and nutmeg. In a small bowl, combine the butter and molasses. Add to the flour mixture; mix until ingredients are moistened. Stir in water. Beat egg in buttermilk; stir into batter until well mixed. If desired, fold in ginger.
2. Pour into a greased and floured 9-in. square baking pan. Bake at 350° for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool in pan on a rack for 15 minutes. Serve warm with whipped cream or ice cream. Yield: 16 servings.
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