This spicy gingerbread makes a healthy dessert or snack since it's made with whole grain flour, applesauce and flax meal. See Recipe Comments below for high altitude baking adjustments.
1 T flax meal with 3 T warm water
1-2 T fresh minced ginger
5 T non-hydrogenated spread
2 cups of whole wheat pastry flour
1 1/2 tsps baking powder
1/2 tsp salt
1/4 tsp ground cloves
1 tsp ground cinnamon
1/2 tsp mustard powder
1/4 tsp nutmeg
1/2 tsp ground ginger
1/4 cup oil
1/3 cup molasses
1/3 cup agave nectar
1/3 cup applesauce
1/2 cup non-dairy milk or water
oil for 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.
High altitude baking tips: Preheat the oven to 375. Reduce the baking powder to 1 teaspoon. You can also reduce the total amount of sweetener to 1/2 cup and raise the amount of applesauce to 1/2 cup, but this is not essential. Bake for 25-30 minutes (in the video, the apple gingerbread was baked for 27 minutes.). These tips are calculated for baking above 7,000 feet.