At the Orchard

Apple Gingerbread

Preheat oven to 350 deg. F. Grease a 9x13” baking dish.

In a large bowl, whisk together 2 cups hot orange juice or apple cider, 1 cup unsulphured sweet molasses (not blackstrap), 1 cup pure maple syrup,  2/3 cup homemade applesauce,  ½ cup melted dairy or soy butter or safflower oil, 3 TB ground flaxseed,  and 1/3 cup water.  In a medium bowl, whisk together 4½ cups whole wheat flour (or 4 cups whole grain gluten free baking flour blend plus ½ cup amaranth flour plus ¾ tsp. xanthan gum),  3 tsp. baking soda, 2½ tsp. ground cinnamon, 2 tsp. ground ginger, 1 tsp. ground cloves, and ¾ tsp. salt. Add the dry ingredients to the wet and stir well to combine. Fold in 1/3 cup crystallized ginger diced into pieces about the size of a green shelling pea. Pour into pan and even out batter across pan. Sprinkle an additional 3 TB of pea-sized diced crystallized ginger over the top of the cake. Bake about 1 hour, until a cake tester inserted and removed can be removed cleanly. Allow cake to cool 15 minutes before serving. Enjoy!

 

Apple Gingerbread

Tastes delicious with a scoop of ice cream, and a little extra homemade applesauce on the side.