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Prep Time: 0 Minutes Cook Time: 40 Minutes |
Ready In: 40 Minutes Servings: 16 |
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This is a great tasting twist on gingerbread. It is moist and tangy. The addition of fresh ginger and grated pear keep it packed with fiber. This is from a Natural Health Magazine. Ingredients:
3 cups whole wheat pastry flour |
2 t baking powder |
2 t ground ginger |
2 t cinnamon |
1/2 t salt |
1 cup brown sugar (see note) |
1/2 canola oil |
4 eggs |
1/2 cup molasses |
2 t grated and peeled fresh ginger root |
1 cup buttermilk (or milk) |
3 ripe but firm (organic) bartlett pears, grated |
note- i always use less sugar than listed (maybe 1/2-3/4 cup) |
Directions:
1. Preheat oven to 350
2. Spray or oil/butter a 9 by 13 baking pan.
3. In a medium bowl whisk together flour, baking powder, ground ginger, cinnamon, and salt.
4. In a large bowl, using an electric mixer, combine the sugar with the oil, eggs, molasses, and fresh ginger.
5. Mix for a bout 2 minutes at medium speed.
6. Mix in half the dry mixture, the milk, and then the other half of the dry mixture.
7. Stir in grated pears.
8. Pour into prepared pan.
9. Bake for about 35-45 minutes or until a toothpick inserted comes out clean.
10. Cool and serve.
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