Einkorn Gingerbread Recipe
Made with heirloom grains, molasses, plenty of butter, and two types of ginger, this einkorn gingerbread is a favorite wintertime treat. It's easy to make for newcomers to baking with ancient grains. Just mix the batter, pour, and bake.
Servings: 16 servings
Calories: 187kcal
Ingredients
- 2 cups all-purpose einkorn flour
- ¼ cup unrefined cane sugar (such as sucanat, panela, or rapadura)
- 1 teaspoon baking soda
- ½ teaspoon fine sea salt
- 1 teaspoon ground cinnamon
- ¼ teaspoon powdered cloves
- ¼ teaspoon ground cardamom
- ½ cup salted butter (melted)
- 2 tablespoons freshly grated ginger
- ¾ cup light molasses
- 1 egg (beaten)
- 1 cup buttermilk
- ¼ cup Candied Ginger (diced)
Instructions
- Heat the oven to 350 F. Then flour and grease a 9-inch square baking dish.
- In a large bowl, whisk the flour, sugar, baking soda, salt, cinnamon, cloves, and cardamom together.
- In a separate bowl, whisk the melted butter, ginger, molasses, and buttermilk together. Then, beat the wet ingredients into the dry ingredients until they form a smooth, uniform batter. Fold in the candied ginger.
- Pour the batter into the prepared pan, taking care to scoop out all the batter from the sides of the bowl. Then bake for 30 to 35 minutes or until a toothpick inserted into the center of the pan comes out clean.
- Let the cake cool in the pan for about 5 minutes, and then turn it out onto a wire rack to cool completely. Dust with powdered sugar and serve. Store any leftovers in a tightly sealed container at room temperature for up to 3 days.
