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    You are in: Home / Recipes / Whole-Grain Gingerbread Recipe
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    Whole-Grain Gingerbread

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs

    20 mins

    40 mins

    duonyte's Note:

    By food writer Megan Gordon, author of "Whole-Grain Mornings" and published in the local paper, who suggests this for breakfast, not just as a dessert. Make this ahead of time - the author says it's best on the third day. I have not made it yet, but intend to, as I like the inclusion of fresh ginger. I estimated the prep time.

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    Units: US | Metric


    1. 1
      Preheat oven to 350 deg F. Butter and flour a 9" square pan.
    2. 2
      In a large bowl, whisk together the dry ingredients, plus grated ginger and orange zest. Make sure any clumps of sugar are broken up, whisk well.
    3. 3
      In a small saucepan over medium-low heat, melt the butter. Add the molasses and honey and cook, stirring, until the mixture is warm but not boiling.
    4. 4
      Pour into the flour mixture and mix to combine.
    5. 5
      Add the milk, yogurt and egg, and combine. This may take some mixing, but should look like a loose brownie batter.
    6. 6
      Pour the batter into the prepared pan and bake until the edges pull away slightly from the edges and a toothpick inserted in the center comes out clean, about 35 to 40 minutes.
    7. 7
      Let the gingerbread cool completely in the pan before cutting and serving. Any leftovers can be stored at room temperature for up to 4 days.

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    Nutritional Facts for Whole-Grain Gingerbread

    Serving Size: 1 (93 g)

    Servings Per Recipe: 9

    Amount Per Serving
    % Daily Value
    Calories 266.1
    Calories from Fat 105
    Total Fat 11.7 g
    Saturated Fat 7.1 g
    Cholesterol 50.0 mg
    Sodium 190.2 mg
    Total Carbohydrate 39.7 g
    Dietary Fiber 1.2 g
    Sugars 28.3 g
    Protein 2.8 g

    The following items or measurements are not included:

    spelt flour

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