Multigrain Spicy Decadent Gingerbread
Ready In: 1 hr 30 mins
Serves: 24
Yields: 1 11x13 pan
Ingredients
- 2 carrots (or zucchini or squash or yams, pumpkin)
- 3 apples (can substitute)
- 1 hand sized amount of whole ginger
- 1⁄2 cup raisins
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 1⁄2 teaspoons baking powder
- 1 1⁄2 cups water
- 3 eggs (increase if you want more protein)
- 1 1⁄2 cups uncooked oatmeal
- 1 1⁄2 cups whole wheat flour
- 1 1⁄2-2 cups plain yogurt
- 1⁄2 cup crushed almonds (more or less to taste or another type of nut)
- 1⁄2 cup molasses (you can substitute 1 C sugar cane syrup or date syrup for the molasses and brown sugar)
- 1⁄2 cup brown sugar (to taste)
- 1⁄2 cup ground flax seeds (or any mix of ground seeds i.e. pumpkin, sesame, etc)
- 1⁄4 cup whole flax seed
- 1 cup water (add more if needed, you want the batter to be very wet)
- 1 tablespoon vanilla
- 2 -3 tablespoons cinnamon
Topping
- 3 cups oatmeal
- 1⁄4 whole flax seed
- 1 tablespoon butter
- 2 -3 tablespoons molasses
- 2 tablespoons sugar (more to taste)
- lots sea salt (to taste)
Directions
- 1. Pre-heat oven to 350°F.
- 2. Combine all the ingredients, except topping, into large bowl, stir to combine.
- 3. Lightly oil baking pans and sprinkle with demerara/turbinado sugar for sweet crunchy crust.
- 4. Pour mixture into baking pans, filling about ½ way full since batter will rise while cooking.
- 5. Sprinkle topping over batter and bake for 1 hour or until middle of pan is solid aka no longer jiggles. The bread should be very moist.
- 6. Remove, slice into bars and freeze what you won’t eat within a week. It will last forever in the freezer.
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