Whole Grain Gingerbread Recipes

Steps:

• In a large bowl, beat molasses, honey, oil and eggs until well-mixed. Combine dry ingredients and add alternately with the milk to the egg mixture. Pour batter into a greased 13x9-in. baking pan. Bake at 350° for 45-50 minutes or until a toothpick inserted in the center comes out clean. Serve warm or at room temperature with chilled whipped cream.

Steps:

• Stir dry ingredients (flour through wheat germ) together in mixing bowl.
• Add remaining ingredients and beat until smooth.
• Pour into greased 9x9 cake pan; bake at 350 for 45-50 minutes, or until tests done.

Steps:

• Preheat oven to 350 deg F. Butter and flour a 9" square pan.
• In a large bowl, whisk together the dry ingredients, plus grated ginger and orange zest. Make sure any clumps of sugar are broken up, whisk well.
• In a small saucepan over medium-low heat, melt the butter. Add the molasses and honey and cook, stirring, until the mixture is warm but not boiling.
• Pour into the flour mixture and mix to combine.
• Add the milk, yogurt and egg, and combine. This may take some mixing, but should look like a loose brownie batter.
• Pour the batter into the prepared pan and bake until the edges pull away slightly from the edges and a toothpick inserted in the center comes out clean, about 35 to 40 minutes.
• Let the gingerbread cool completely in the pan before cutting and serving. Any leftovers can be stored at room temperature for up to 4 days.