Article published November 04, 2008
Cranberry Gingerbread
2½ cups whole-wheat pastry flour
2 teaspoons baking soda
1½ teaspoons ground cinnamon
1 teaspoon ground ginger
½ teaspoon baking powder
½ teaspoon ground cloves
½ teaspoon freshly grated nutmeg
½ teaspoon fine sea salt
¾ cup agave syrup
½ cup canola oil
¾ cup mild or robust molasses
2 large eggs, at room temperature
1 cup boiling water
½ cup finely diced crystallized ginger
Grated zest of 1 lemon
2 cups fresh or frozen cranberries
Cook’s note: This gingerbread is sweetened with agave syrup, which has a lower glycemic index than sugar.
Preheat oven to 350 degrees. Spray 9-by-15-inch baking pan with cooking spray or brush with vegetable oil.
Sift together flour, baking soda, cinnamon, ground ginger, baking powder, cloves, nutmeg, and salt. In a separate bowl, whisk together agave, oil, molasses, and eggs. Make a well in center of flour mixture and add egg mixture. Whisk, gradually adding boiling water. Stir in crystallized ginger and the zest, but do not over-mix. Spread berries in the pan, pour in the batter, and smooth the top. Bake until center springs back when pressed lightly with your finger, 35 to 40 minutes.
Yield: 12 servings
Source: Sweet! by Mani Niall
Permanent Link
|
Search
advertisement
