Organic Valley, a farmer owned organic dairy cooperative.
1834 Owners Strong
Tummy Warming Buttermilk Gingerbread
- Prep time
- 0:00
- Total Time
- 0:40
- Servings
- 16
The ultimate in holiday aromatherapy! This gingerbread is not too sweet (and spicy enough to warm your feet!) Top with homemade whipped cream and garnish with candied ginger.
Ingredients
- 1 1⁄4 cups all-purpose flour, sifted (or spelt flour)
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1⁄8 teaspoon ground allspice
- 1⁄8 teaspoon ground nutmeg
- 1⁄2 teaspoon baking soda
- 1⁄8 teaspoon sea salt
- 1⁄2 cup molasses
- 1⁄3 cup sugar (raw)
- 1 stick Organic Valley Unsalted Cultured Butter, melted
- 1⁄2 cup Organic Valley Cultured Lowfat Buttermilk, chilled and well shaken
- 1 Organic Valley Grade A Extra Large Brown Egg
Directions
Preheat oven to 325°F. Lightly grease a 8x8x2-inch metal baking pan. Sift all purpose flour, freshly ground spices, baking soda, and sea salt into a medium mixing bowl.
In a large mixing bowl, whisk together molasses, 1/3 cup sugar, melted butter, buttermilk, and the extra large egg. Fold in the dry ingredients.
Pour gingerbread batter into the prepared baking pan.
Place pan on the middle rack of the preheated oven. Bake gingerbread for 25-30 minutes, or until an inserted tester comes out clean. Allow cake to cool completely in the pan, placed on a baking rack.
Once cooled, cut into 16 squares. Top with homemade whipped cream and garnish with candied ginger.
Notes
When baking season approaches, please purchase freshly ground spices to maximize flavor. The aroma that fills your home will be well worth the effort.
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