Tummy Warming Buttermilk Gingerbread
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.
Prep Time: 0:00
Total Time: 0:40
Servings: 16
Ingredients:
1 1/4 cups all-purpose flour (sifted - can use 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)
1/2 cup Organic Valley Unsalted Cultured Butter (1 stick, melted)
1/2 cup Organic Valley Cultured Lowfat Buttermilk (chilled and well shaken)
1 Organic Valley Grade A Extra Large Brown Egg
Instructions:
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.
Note:
When baking season approaches, please purchase freshly ground spices to maximize flavor. The aroma that fills your home will be well worth the effort.
Nutrition Info:
Per Serving (excluding unknown items): 147 Calories; 7g Fat (42.4% calories from fat); 2g Protein; 19g Carbohydrate; trace Dietary Fiber; 30mg Cholesterol; 86mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Fat; 1/2 Other Carbohydrates.
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Customer Comments:
Customer rating:
Easy to make and wonderful even without fresh spices. Cream cheese is great on it too.
Customer rating:
Spicy and traditional, and the buttermmilk makes the gingerbread lighter than granny's recipe.