Dark and Sticky Gingercake
photo by YummySmellsca
- Ready In:
- 1hr 25mins
- Ingredients:
- 19
- Yields:
-
1 9" pan
- Serves:
- 9
ingredients
- 3⁄4 cup cookin' greens kale or 3/4 cup chopped frozen greens
- 1 orange, juice and zest of
- 3 tablespoons ground flax seeds
- 2 (1 g) packets stevia (optional)
- 2 tablespoons canola oil
- 3 tablespoons dark brown sugar
- 2 tablespoons maple syrup
- 1⁄2 cup molasses
- 1 tablespoon grated fresh ginger
- 1⁄2 cup flour
- 3⁄4 cup spelt flour
- 1⁄3 cup oats
- 1 teaspoon ground ginger
- 1⁄2 teaspoon cinnamon
- 1⁄4 teaspoon cardamom
- 1⁄2 teaspoon sea salt
- 1⁄2 cup hot coffee
- 1⁄2 tablespoon baking soda
- 2 tablespoons minced candied gingerroot (in syrup)
directions
- Preheat the oven to 325F, grease a 9" pan.
- In a small, covered saucepan, cook the kale with the orange juice 5 minutes.
- Remove from the heat and transfer to a blender or food processor with orange zest, flaxseed, stevia, canola oil, brown sugar and maple syrup. Puree smooth.
- Add molasses and fresh ginger, blend in well.
- Add flours, oats, ground ginger, cinnamon, cardamom, and salt, pulse in until just combined.
- Stir together the coffee and baking soda, add to the blender or food processor and pulse inches
- Pulse in the stem ginger.
- Bake 45 minutes. Cool completely in the pan before turning out.
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RECIPE SUBMITTED BY
<p>Montessori teacher, nutritionist and pastry chef: baking is my passion, but teaching the value of good food to whole families is close to my heart too! I have a passion for re-instilling the love of good-quality, home-made and mostly healthy food into the hearts and kitchens of children and their families today. I believe that any ?homemade? food, even when labelled as naughty, is a more wholesome treat than pre-packaged, cookie-cutter junk.</p>
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