Spicy Apple Gingerbread
|Flax meal||1 Tablespoon, mixed with 3 tablespoon warm water|
|Warm water||3 Tablespoon (For Mixing Flax Meal)|
|Fresh minced ginger||2 Tablespoon|
|Non hydrogenated spread||5 Tablespoon|
|Whole wheat pastry flour||2 Cup (32 tbs)|
|Baking powder||1 1⁄2 Teaspoon|
|Ground cloves||1⁄4 Teaspoon|
|Ground cinnamon||1 Teaspoon|
|Mustard powder||1⁄2 Teaspoon|
|Ground ginger||1⁄2 Teaspoon|
|Oil||1⁄4 Cup (4 tbs)|
|Molasses||1⁄3 Cup (5.33 tbs)|
|Agave nectar||1⁄3 Cup (5.33 tbs)|
|Applesauce||1⁄3 Cup (5.33 tbs)|
|Non-dairy milk/Water||1⁄2 Cup (8 tbs)|
|Oil||1 Teaspoon (For Greasing Pan)|
Preheat the oven to 350 degrees.
Mix the flax and warm water in a bowl and set aside.
Remove the skin from the piece of ginger and mince finely.
In a small pan over low heat, warm the non-hydrogenated spread. Add the minced ginger, and let it cook for 3-5 minutes.
Using the whisk, mix the flour, baking powder, salt and spices in a bowl.
Mix the oil, sweeteners, applesauce and non-dairy milk into the flax mixture. Add the cooked ginger and blend thoroughly.
Pour the wet ingredients into the dry and mix.
Oil an 8x8 baking pan and pour the batter into the pan. Spread it out evenly and bake for 30-35 minutes, or until the top is browned and a toothpick comes out clean.
Serve with soy whipped cream or a non-dairy ice cream. For high altitude baking tips, see below.