gingerbread (slightly modified from the recipe in "Sweet and Natural" by Meredith McCarty - I made some changes to use what I had on hand). This was my first time making this recipe - it is definitely a keeper :)
1 cup white whole wheat flour
1 cup hard red spring wheat flour
1 T baking powder
1 1/4 t powdered ginger
1/2 t each cinnamon and nutmeg
1/4 t cardamon
1/8 t each cloves, allspice and mace
1/2 t sea salt
1 T peeled and grated fresh ginger
1/3 cup canola oil
1/2 cup pure maple syrup
1/4 cup blackstrap molasses
zest of 1/2 lemon
2/3 cup soy milk
1 t vanilla
3 large dried dates, chopped
1. Preheat the oven to 350 degrees F. Oil an 8-inch square baking dish.
2. In a large bowl, mix the dry ingredients. In a medium bowl, whisk the wet ingredients together, reserving dates. Whisk wet ingredients into dry and transfer batter to pan. Sprinkle dates over the surface and gently smooth them in with a rubber spatula.
3. Bake until a toothpick inserted in the center comes out clean and color is quite golden, 35 to 40 minutes. Allow cake to cool completely before serving, at least 2 hours.
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