makes 9 large servings
Without a doubt, this is the most delicious gingerbread I have ever had. Moist, flavorful, and no sweetener needed aside from molasses. It comes together so easily I made it with my kids before school one day! They never forgot about that and ask to make it every week throughout the month of December.
1 ¾ cups all-purpose flour
¼ cup quinoa flour
½ cup whole wheat flour
1 ½ teaspoons baking soda
1 teaspoon cinnamon
1 teaspoon ginger
½ teaspoon allspice
A pinch of salt
1 cup molasses
½ cup canola oil
1 cup hot water
¼ cup candied ginger (optional)
Preheat oven to 350°F
In a large bowl, mix together the flours, baking soda, cinnamon, ginger, allspice, and salt with a fork.
Add molasses, canola oil, and water. Mix well, using the fork to break up all lumps. Stir in the candied ginger, if using.
Transfer mixture to an 8 x 8-inch baking dish.
Bake for 35 to 40 minutes, or until a toothpick inserted in the middle comes out clean.
Set the dish on a wire rack to cool.