I crave this. It’s a good craving though with all those nourishing spices, healthy fats, and molasses. It’s rich and dark, moist and satisfying. This nighttime photo may not do it the justice it deserves. My daughter said it was the best gingerbread ever. So there you have it. That’s the final judgement.
Grandmas original recipe called for shortening or margarine, but that is not an option for clean eating. So, I do a combination of organic ghee for rich butter flavor, and extra virgin coconut oil. Sucanat is the sugar I used along with the molasses, and I substituted whole wheat pastry flour for white flour.
That’s it in a nutshell.
For this recipe you will need a bundt pan and cooking spray.
For the Gingerbread:
- 1/4 cup organic ghee (from grass fed cows)
- 1/4 cup organic extra virgin coconut oil, soft
- 1/2 cup sucanat or rapadura sugar (i buy this in bulk at Whole Foods Market)
- 1 egg, beaten
- 3 cups whole wheat pastry flour
- 1 1/2 teaspoons baking soda
- 1 teaspoon cinnamon
- 1 1/2 teaspoons ginger (original recipe called for 1 teaspoon)
- 1/2 teaspoon cloves (I like to add a pinch more)
- 1/2 teaspoon sea salt
- 1 cup molasses (unsulphered, organic is my choice)
- 1 cup hot water
Preheat oven to 350 degrees.
Cream ghee, coconut oil, and sucanat in a mixing bowl. Add egg.
Sift dry ingredients in a separate bowl. Combine molasses and hot water. Add dry ingredients alternately with molasses to the creamed mixture. Pour mixture into a bundt pan coated with cooking spray. Bake for 45 minutes or until a toothpick inserted comes out clean.
Chris (my husband) like to have his gingerbread with applesauce. Who else likes this combination?
I prefer a little scoop of Tru Whip. The kids will have it both ways. The baby had it tonight for the first time ever, so I think she was happy with it as is.
To my family and friends! Enjoy. Buon appetito!