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Tummy-Warming Buttermilk Gingerbread

  • 9servings
  • 25minutes
  • 250calories

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Source: www.frontiercoop.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsB1, B2, B3, B12, D
MineralsNatrium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 1/4 cups all-purpose flour

  2. 2 teaspoons Simply Organic Ground Cinnamon

  3. 1 teaspoon Simply Organic Ground Ginger

  4. 1/8 teaspoon ground allspice

  5. 1/8 teaspoon Simply Organic Ground Nutmeg

  6. 1/2 teaspoon baking soda

  7. 1/8 teaspoon sea salt

  8. 1/2 cup molasses

  9. 1/3 cup sugar

  10. 1 stick Organic Valley Unsalted Cultured Butter , melted

  11. 1/2 cup Organic Valley Cultured Lowfat Buttermilk , chilled and well shaken

  12. 1 Organic Valley Grade A Extra Large Brown Egg

Instructions Jump to Ingredients ↑

  1. Preheat oven to 325 degrees. Lightly grease a 9x9x2-inch metal baking pan.

  2. Sift the flour, cinnamon, ginger, allspice, nutmeg, baking soda, and sea salt into a medium-sized mixing bowl.

  3. In a large mixing bowl, whisk together molasses, sugar, melted butter, buttermilk and egg. Fold in the dry ingredients. Pour gingerbread batter into the prepared baking pan.

  4. Place pan on the middle rack of the preheated oven. Bake gingerbread for 25 to 30 minutes, or until an inserted tester comes out clean. Allow cake to cool completely in the pan, placed on a baking rack.

  5. Once cooled, cut into 9 squares.

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