Blackstrap Gingerbread

[aargnzarf]

Mmmm this recipe lived up to the description in the book Vegan Lunchbox. "Hands down, this is the best gingerbread we ever had." It's cake, rather than cookie, like.

Mmmm deliscious hot out of the oven. I didn't have the ingredients for the lemon sauce on hand, but I can see how it would be awesome on top. Kai and I ate our gingerbread with fruit smoothies with peanut butter. Mmmm best snack I've had in a while.

I also didn't have the potato flour on hand so I subbed a little AP flour in it's place.

It was fun to mix and bake in the same container... almost no cleanup! I used a 9" round (or very close to) and that worked fine in place of the 8x8.

Blackstrap Gingerbread
makes 9 large servings.

1 3/4 cups all-purpose flour
1/4 cup potato flour
1/2 cup whole wheat flour
1 1/2 teaspoons baking soda
1 teaspoon cinnamon
1 teaspoon ginger
1/2 teaspoon allspice
dash salt
1 cup molasses
1/2 cup oil
1 cup hot water
1/4 cup candied ginger (optional)

Preheat the oven to 350 degrees farenheit. In an 8x8 inch baking dish, mix together the flours, baking soda, cinnamon, ginger, allspice, and salt with a fork.

Add molasses, oil, and water. Mix well, using the fork to break up all lumps. Stir in candied ginger, if using.

Bake for 35 to 40 mins, or until a wooden pick inserted in the middle comes out clean.

Cool in pan on a wire rack.


Lemon Sauce
makes about 1 cup

1/2 cup sugar
1 tablespoon cornstarch
1 cup water
1/8 cup margerine
1 tablespoon lemon juice
zest of one lemon

Whisk sugar and cornstarch together in a small saucepan. Gradually stir in water, and heat over medium high until boiling, stirring constantly with a wooden spoon. Boil for 2 minutes, until sugar has dissolved and the sauce has thickened.

Remoe from heat and stir in margerine, lemon juice and zest. Sere immediately or refrigerate seeral hours or overnight; the sauce will thicken more as it cools.