Whole Grain Gingerbread

Hi, everyone.  I'm back today with a gingerbread recipe for you. Gingerbread in January?  Yes!  I know some of you think you can only have gingerbread around Christmas but I think it is great anytime the weather is cold.  I made this before the holidays but will probably make it again soon, it was that delicious.  I suppose it is probably meant to be a dessert but I ate it for breakfast.  I slathered it with almond butter and it kept me full and satisfied until the middle of the afternoon.  I think it would be perfect with a dollop of cashew cream or whipped cream.  Although not vegan or even dairy free, it is whole grain and full of nourishing ingredients. It has some orange zest in it which gives it  fresh and unusual flavor.  I think it is a "real" food and worth every bite.  My picture makes it look kind of boring, but it is spicy and sweet, moist and filling.  What's not to love? I highly recommend it. 

I mentioned in my "more and less" new year's post that I want more music in my 2017.   I meant live music but decided I should have more in my daily routine as well. I am in the car so much and I  recently decided to turn off NPR and turn on music. (I think we can all benefit from a little less news these days!)  I have Sirius satellite radio and can always find something good to listen to.  Music is keeping me in a better mood and helping me enjoy the time in the car.  It is amazing how much better the day goes with this little change.  Small changes really add up to a big impact!  I love this new John Mayer song.  I have always really liked him, and this new song is classic John Mayer.  He is an amazing musician....have you ever watched him play guitar?  He is clearly a natural talent.  I wish I had something I was that passionate about. He's been out of the pop music scene for awhile but I am glad he is back.  Here's a recent video of the new single.   

Let's see, what else can I tell you?  There's not too much going on these days.  I am getting ready to teach a couple of yoga classes next week.  I am thrilled to have the opportunity.  I am teaching as part of a bereavement program with work.   One class is intended to be calming and one energizing.  This is not your power vinyasa style but meant to be kind and gentle and accessible to all ages and abilities.  I haven't taught in quite some time but am excited and inspired to get back to it. Send me good thoughts on Monday and Tuesday next week.  I'm also planning to go see my mom this weekend.  My little cousin who's 10 is playing basketball and he is quite the shooter.  I can't wait to see him play.  We're planning a little family lunch afterward....exactly why I moved here!  So I guess that's enough rambling for today.  Enjoy the gingerbread!

Whole Grain Gingerbread

by Catherine Craig

Prep Time: 10 minutes

Cook Time: 35 - 40 minutes

Keywords: bake bread breakfast dessert vegetarian fall winter

Ingredients (9 - 12 servings)

  • 1 cup spelt flour
  • 3/4 cup whole wheat flour
  • 1/2 cup coconut palm sugar
  • 1/4 cup chopped crystalized ginger (optional)
  • 2 Tbsp grated orange zest
  • 2 tsp ground ginger
  • 1/2 tsp kosher salt
  • 1/2 tsp ground cinnamon
  • 1/4 tsp baking soda
  • 1/4 tsp cloves
  • 6 turns of a pepper grinder
  • 8 Tbsp butter plus more for greasing the pan
  • 1/2 cup molasses
  • 3 Tbsp honey
  • 1/2 milk of your choice
  • 1/4 cup whole milk yogurt of your choice
  • 1 large egg, beaten
  • 1 tsp vanilla


Preheat oven to 350. Butter and flour a 9 inch square baking pan.

In a large bowl, whisk together the flours, sugar, ginger, salt, cinnamon, cloves, baking soda, optional crystallized ginger, orange zest and ground pepper. Stir well to combine.

In a small saucepan over medium low heat, melt the butter.

Add the molasses and honey, and cook stirring until mixture is warm but not boiling. Pour into the flour mixture and stir well to combine.

Add the milk, yogurt, and egg and fold together to combine. It will take a little effort but it will turn into a loose batter.

Pour the batter into the prepared pan and smooth the top.

Bake 35 to 40 minutes until the edges pull away from the sides of the pan and toothpick inserted in the center comes out clean.

Let cool completely before cutting. Leftovers can be stored covered for 4 days at room temperature.

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