Prep 20 mins
Cook 40 mins
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.
- 3⁄4 cup whole wheat flour
- 1 cup spelt flour or 1 cup all-purpose flour
- 1⁄2 cup packed muscavado sugar or 1⁄2 cup brown sugar
- 1⁄4 teaspoon baking soda
- 1⁄2 teaspoon kosher salt
- 1 teaspoon ground ginger
- 1⁄4 cup chopped crystallized sugar (optional)
- 1 tablespoon grated fresh ginger
- 1⁄4 teaspoon ground cloves
- 2 tablespoons grated orange zest
- 1⁄4 teaspoon ground black pepper (optional)
- 8 tablespoons unsalted butter
- 1⁄2 cup unsulphured molasses (blackstrap is ok)
- 3 tablespoons honey
- 1⁄2 cup whole milk
- 1⁄4 cup plain yogurt
- 1 large egg, beaten
- Preheat oven to 350 deg F. Butter and flour a 9" square pan.
- 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.
- 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.
- Pour into the flour mixture and mix to combine.
- Add the milk, yogurt and egg, and combine. This may take some mixing, but should look like a loose brownie batter.
- 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.
- 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.