Rye Gingerbread

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Filed Under: Desserts and Snacks
Last Reviewed 02/06/2014

Rye Gingerbread

Here’s an example of a healthy makeover of an old favorite: gingerbread. The sweetness of mineral-rich, unsulfured molasses is offset by low-glycemic rye flour and xylitol. It's a completely whole-grain—but satisfyingly moist and flavorful—cake with the taste of old-fashioned spices.

  • 1 cup rye flour
  • 1½ cups whole wheat flour (pastry or white whole wheat flour)
  • 2 tsp. baking powder
  • ½ tsp. baking soda
  • ¼ tsp. sea salt
  • 2 tsp. ground ginger
  • 1 tsp. cinnamon
  • ½ tsp. each: cloves, nutmeg
  • 2 large free-range eggs (or equivalent of egg substitute)
  • ½ cup canola oil
  • ½ cup xylitol
  • ¾ cup unsulfured blackstrap molasses
  • ¾ cup hot water
  1. Mix dry ingredients together thoroughly in one bowl.
  2. In another bowl, beat eggs together, then mix in the other wet ingredients and xylitol.
  3. Add dry to wet ingredients, stirring until just mixed.
  4. Grease a tube pan and pour the batter in.
  5. Bake at 350° for 45–50 minutes, or until a toothpick comes out just barely dry.

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