old-fashioned gingerbread

December 22, 2014

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This tastes like Christmas.

These aren’t your fancy cut out cookies that take a bazillion years to decorate (although I certainly have nothing against them).

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Nope, just plain good old fashioned gingerbread. Super easy to mix up and bake in a pan, it is warmly spiced and the perfect amount of cakey.

Healthy Old Fashioned Gingerbread

2 and 1/2 cups white whole wheat flour
2 teaspoons baking soda
1/2 teaspoon salt
1 and 1/2 teaspoons ground ginger
1 and 1/2 teaspoons ground cinnamon
1/8 teaspoon nutmeg
1/8 teaspoon allspice
1/2 cup coconut sugar
1/4 cup olive oil or coconut oil
1 large egg
2/3 cup molasses
1 (4-ounce) container unsweetened applesauce
1/2 cup nonfat buttermilk*
1 teaspoon vanilla

Preheat oven to 350°.

In a medium bowl, combine flour, baking soda, salt, and spices, stirring well.

In a large bowl, combine sugar, oil, and egg. Stir in molasses and applesauce.

Add flour mixture and buttermilk alternately to egg mixture, beginning and ending with flour mixture.

Spoon batter into a 9-inch square baking pan coated with cooking spray or lined with parchment paper.** Bake at 350° for 30-35 minutes or until a toothpick inserted into the center comes out clean. Cool in pan on a wire rack for 15 minutes. Cut into squares.


* I didn’t have buttermilk on hand, so I used almond milk + 1 tsp white vinegar instead.

**I like to fill up 2 cupcakes-worth of batter in silicone molds and then put the rest in the 9-inch square pan. I find that using the 9-inch pan makes really tall gingerbread! It still fits though so if you don’t feel like making two extra little cupcakes, just use the 9-inch pan!

Vanilla Bean Glaze

1 tablespoon melted butter
2 tablespoons milk
1/2 vanilla bean, scraped
up to 1 cup powdered sugar (add by the 1/4 cup until it is the thick but drizzzly consistency)

Still would rather have them in cookie-form??

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