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GINGERBREAD WITH SWEET LEMON SAUCE
This gingerbread cake can be made with spelt flour for a wheat free version. It is also very moist and enjoyed by vegetarians and vegans alike!

 

Ingredients:
1 1/2 cup whole wheat or spelt flour
1/2 tsp baking powder
1/2 tsp baking soda
1 tsp salt
1 1/2 tsp ginger powder
3/4 tsp cinnamon powder
1/3 cup vegetable oil
1/2 cup unrefined sugar
1/2 cup blackstrap molasses
1/2 cup water
1 Tbs ground flax seed

In a medium bowl, combine flour, baking powder, baking soda, salt, ginger and cinnamon. In a seperate bowl mix the remaining ingredients, blend until creamy. Pour into a well gresed 8" square pan. Bake at 350° for 35 to 40 minutes.
Serves 6.

Lemon Sauce
2/3 cup sugar
2 cup water
1/2 cup lemon juice
2 Tbs lemon rind
1/3 cup cornstarch

Mix sugar and cornstarch together. Mix in water and cook until thick stirring constantly. Add lemon juice and lemon rind. Pour over each serving of ginger bread

 

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