Organic Gingerbread
Try This Delicious Recipe With Your Favorite Brand Of Organic Buttermilk
Warm Up Your Autumn Holidays With Organic Gingerbread
Delicious Gingerbread
Gingerbread is great any time of the year!
What is the secret ingredient in savory pastries, muffins and other baked goods? Buttermilk, which lends a rich, hearty flavor with fewer calories than whole milk or cream.
Organic buttermilk, produced without using pesticides, synthetic hormones or antibiotics, is not only wonderful for baking, it is great as a base for soups and salad dressings or as a marinade. It also is often used to coat poultry and fish before frying or baking.
Many enjoy drinking this versatile dairy product by itself; it pairs well with sweet fruits and desserts.
The following holiday recipe for buttermilk gingerbread is a favorite for any time of the year but especially for the holidays. The spicy, rich taste of old-fashioned gingerbread is at the heart of many holiday celebrations. Although we suggest an organic brand of ingredients, your favorite choice will work just as well and you will be making smiles all around when you serve this delicious recipe.
BUTTERMILK GINGERBREAD
1 1/4 cups all-purpose flour (sifted)
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/8 teaspoon ground allspice
1/8 teaspoon ground nutmeg
1/2 teaspoon baking soda
1/8 teaspoon sea salt
1/2 cup molasses
1/3 cup raw sugar
1/2 cup unsalted cultured butter, melted
1/2 cup cultured low-fat buttermilk, chilled and well-shaken
1 extra large brown egg
Preheat the oven to 325 F. Lightly grease an 8-by-8-by-2-inch metal baking pan. Sift flour, spices, baking soda and sea salt into a medium mixing bowl.
In a large mixing bowl, whisk together molasses, 1/3 cup sugar, butter, buttermilk and egg. Fold in the dry ingredients.
Pour gingerbread batter into the prepared baking pan. Place the pan on the middle rack of the oven. Bake for 25 to 30 minutes, or until an inserted tester comes out clean. Allow the cake to cool completely in the pan.
Cut into 16 squares. Top with homemade whipped cream and garnish with candied ginger.
Note: This recipe can be made as a make ahead recipe that you can freeze and use later in the week. Wrap or place in an airtight container before placing in the freezer. Thaw and then heat slices gently before serving. Great for snacks or an afternoon treat with tea. Make single serving size portions by baking in cupcake liners in a muffin tin.
