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Walnut Ginger Bread

WholeFood.Chef's picture
  Raw honey 1⁄4 Cup (4 tbs)
  Butter/Unrefined safflower oil 1⁄2 Cup (8 tbs)
  Eggs 3
  Unsulphured molasses 1 Cup (16 tbs)
  Whole wheat flour 3 Cup (48 tbs)
  Cinnamon 2 1⁄2 Teaspoon
  Ginger 1 1⁄2 Teaspoon
  Buttermilk/1 cup fresh milk mixed with the juice of one lemon 1 Cup (16 tbs)
  Walnuts/1 cup toasted sunflower seeds 1 Cup (16 tbs), coarsely chopped

Beat honey and butter well.
Add the eggs and beat well.
Add the molasses and continue beating.
Sift the dry ingredients together and add them alternately with the milk.
Add nuts.
Pour in an oiled and floured 9x13 inch pan.
Bake 35 to 40 minutes at 325°.
Cool in pan for 10 minutes.
Turn out on a flat tray.
Cut in 3 x 3 inch squares.
Serve with lemon sauce or top with whipped cream and bananas or applesauce.

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Walnut Ginger Bread Recipe