This gingerbread is a real treat, a special occasion dessert that I made for Christmas dinner. It is made with shredded fresh ginger and sprouted whole wheat flour and served with a dollop of sweet and smooth cream cheese and raw honey topping. We rarely have dessert, but when we do, I want it to be made with the best and most nutritious ingredients possible.
Recipe Moderator Note — For those who don’t have a strong sweet tooth, I routinely reduce the amount of sweetener in recipes such as this by half or even more on the rare occasion I make a dessert.
- 2 1/4 cups sprouted whole wheat flour (I used To Your Health Sprouted Flour)
- 1 teaspoon baking soda (I used Bob’s Red Mill Baking Soda)
- 1 teaspoon ground cinnamon (I used Frontier Ceylon Cinnamon)
- 1/4 teaspoon ground allspice (I used Frontier)
- 1/2 teaspoon salt (I use Celtic Sea Salt)
- 1/2 cup (4 ounces) butter, softened (I use Kerrygold butter)
- 2/3 cup molasses
- 2/3 cup sucanat (I used Rapunzel)
- 2 large eggs, preferably from pastured chickens
- 3 tablespoons finely grated peeled organic ginger
- 2/3 cup hot water
- 8 ounces cream cheese, softened (I used Central Market organic cream cheese)
- 3 tablespoons raw honey (I used local raw honey from Gulf Coast Honey Bee Farms)
- Preheat the oven to 350 degrees Fahrenheit. Butter a 9-inch square pan. Combine flour, baking soda, spices, and salt in a large bowl.
- With an electric mixer on medium speed, beat together butter, molasses, sucanat, eggs, and ginger in a large bowl until combined.
- Reduce speed to low and add in flour mixture until smooth.
- Add hot water and mix until combined.
- Put batter into the buttered pan and bake until a wooden toothpick inserted in the center comes out clean, about 35 to 40 minutes. Cool in the pan on a rack.
- The gingerbread may be eaten while warm, but I made mine the day before Christmas to save dinner prep time on the big day.
- To make the topping, place the cream cheese and honey in a food processor and blend well.
- Cut the ginger bread into squares and top each with a spoonful of cream cheese topping.
The topping is based on a recipe in Nourishing Traditions by Sally Fallon.
Note: I hadn’t bought enough fresh ginger and had only about 2 tablespoons of grated ginger, so I supplemented with 1/2 teaspoon of organic ground ginger.🖨️ Print post