HEAVENLY GINGERBREAD

  • 2 cups whole wheat flour
  • 2 teaspoons baking powder
  • 1 teaspon cinnamon
  • 1 teaspoon ginger
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon sea salt
  • 2/3 cup rice syrup
  • 1/3 cup rice syrup or barley malt
  • 1/4 cup corn oil
  • water as needed

MALT SYRUP ICING

  • 1/2 cup barley malt or rice syrup
  • 1/2 cup rice syrup
  • 1 tablespoon tahini
  • 1/4 teaspoon vanilla
  • 1 teaspoon kuzu
  • chopped nuts (optional)
  • spring water

Pre-heat oven to 350 degrees and oil muffin tins or cake pans. Combine dry ingredients in mixing bowl and mix. Combine sweeteners, corn oil, and water and stir into dry ingredients. Pour into oiled muffin tins or cake pans and bake for 25 to 30 minutes (for muffins) or 35 to 40 minutes (for cake). Test by inserting knife tip into center of cake. If it is relatively clean when removed, then the cake is done. Or if you touch the top of the cake with a finger to make an indentation and it quickly springs back to its original shape, then it is done.

To make icing, mix sweeteners with tahini and vanilla and add gradually about a half cup of water until the icing reaches the desired thickness. Dissolve kuzu in cold water and add to mixture. Stir gently as the icing thickens. Add nuts at the last minute. Also, grated lemon peel or orange peel may be added for a distinctive flavor.

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