Whole Grain Gingerbread Recipes
WHOLE WHEAT GINGERBREAD
Gingerbread is an old favorite because it's simple to make. I learned that pioneers served gingerbread with meals, but now it's considered a dessert! Serve hot or cold, with a dollop of whipped or ice cream.
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 12-15 servings.
Number Of Ingredients 12
Steps:
- In a large bowl, beat molasses, honey, oil and eggs until well-mixed. Combine dry ingredients and add alternately with the milk to the egg mixture. Pour batter into a greased 13x9-in. baking pan. Bake at 350° for 45-50 minutes or until a toothpick inserted in the center comes out clean. Serve warm or at room temperature with chilled whipped cream.
Nutrition Facts : Calories 324 calories, Fat 13g fat (2g saturated fat), Cholesterol 47mg cholesterol, Sodium 276mg sodium, Carbohydrate 48g carbohydrate (28g sugars, Fiber 3g fiber), Protein 6g protein.
WHOLE-GRAIN GINGERBREAD
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.
Provided by duonyte
Categories Dessert
Time 1h
Yield 9 serving(s)
Number Of Ingredients 17
Steps:
- 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.
Nutrition Facts : Calories 266.1, Fat 11.7, SaturatedFat 7.1, Cholesterol 50, Sodium 190.2, Carbohydrate 39.7, Fiber 1.3, Sugar 28.3, Protein 2.9
WHOLE GRAIN GINGERBREAD CAKE
This is really good and relatively healthy. Serve it hot out of the oven with vanilla ice cream or whipped cream; it's also good with warm applesauce.
Provided by A Messy Cook
Categories Dessert
Time 1h15m
Yield 9 serving(s)
Number Of Ingredients 15
Steps:
- Stir dry ingredients (flour through wheat germ) together in mixing bowl.
- Add remaining ingredients and beat until smooth.
- Pour into greased 9x9 cake pan; bake at 350 for 45-50 minutes, or until tests done.
EXTRA GINGERY BREAD
Using fresh, ground, and candied ginger gives this gingerbread an extra rich flavor. Originally submitted to ThanksgivingRecipe.com.
Provided by Ibby
Categories Desserts Cakes Holiday Cake Recipes
Yield 10
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Butter and flour a 10 inch springform pan.
- Stir together flour, cinnamon, cloves, ground ginger, baking soda, and salt.
- In a large bowl, mix sugar with oil, juice, molasses, eggs, and fresh ginger in a large bowl. Mix in crystallized ginger. Stir in flour mixture. Pour into prepared pan.
- Bake for 1 hour, or until cake tester comes out clean. Run a knife around the edge to loosen cake, and release pan sides. Serve warm.
Nutrition Facts : Calories 581.4 calories, Carbohydrate 89.5 g, Cholesterol 37.2 mg, Fat 23.5 g, Fiber 1.5 g, Protein 5.2 g, SaturatedFat 3.2 g, Sodium 457 mg, Sugar 51.4 g
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