Holiday Gingerbread

Try this cake warm from the oven with some whipped cream, or spoon the batter over applesauce in a Dutch oven and steam it like a pudding cake. This whole grain cake has no refined sugar but lots of flavor.

gingerbreadMakes 9 pieces of gingerbread.

Prep Time: 15 minutes

Cook Time: 25 minutes

Ingredients:

  • 1/2 c. Nutiva Extra – Virgin Coconut Oil
  • 1/2 c. coconut sugar
  • 1/4 c. molasses
  • 1 egg
  • 1 c. whole wheat flour (white whole wheat is good)
  • 3/4 c. brown rice flour
  • 1/2 tsp. salt
  • 1 tsp. ground ginger
  • 1 tsp. ground cinnamon
  • 1/4 tsp. allspice
  • 1 tsp. baking powder
  • 1/2 tsp. baking soda
  • 3/4 c. boiling water

Preparation:

Beat the coconut oil (solid at room temperature) with the coconut sugar and molasses for 3-5 minutes until light brown.
Add the egg and beat well.

Mix the flours and the other dry ingredients together in a separate bowl and then add to the liquids and mix well.

Add the boiling water and stir again. Pour batter into a greased, 9 inch by 9 inch pan and bake at 350°F for 25 minutes or until middle is set and sides just start to pull away from side of pan.

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  • Wendy

    Where do I find coconut sugar?

    • Chris

      Hi Wendy,
      Google Coconut Sugar and you will see several choices.

      It is not yet well know in north america yet and Nutiva is researching product ideas. This past year Nutiva CEO John Roulac visited several small scale coconut sugar producers in the Philippines to taste the products and learn more about it. Several were located in rebel areas but lucky for John he made it out alive ; )

      There is limited armed conflict in the Philippines and the hope is that small scale sustainable food projects can help put food on the table and create more jobs. Lack of jobs and little hope often leads people to use guns. May the power of fair trade and positive development lead to more peace !

  • Jeff

    I found palm sugar (coconut sugar) at my local Asian grocer. Eastland is the brand, 1lb for 1.79. It came packaged in a plastic jar with a layer of wax on the top. After prying off the wax the sugar beneath was solid but, when scraped with a spoon crumbles into a soft granular form. I bought it for this recipe and haven’t made it yet. But just this morning I found it to be the perfect coffee sweetener. Its supposedly high in potassium and other minerals, and I read that it is used in Ayurvedic medicine too. After trying it once, I like it much more than brown or unrefined cane sugar. It lacks the mineral “bite” that cane has, in my opinion. It also has the lightest hint of floral, caramel undertones, very subtle. It seems to be to be a great sweetener for use in any recipe requiring cane sugar. It now has a permanent place in my cupboard. Thanks for this recipe Laurie!

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