Gingerbread
- 1/3 cup oil (walnut, hazelnut, canola or whatever)
- 2/3 cup molasses (I use 1 Tbsp. blackstrap and the rest regular molasses)
- 1/3 cup pure maple syrup
- 1 1/4 cups orange juice
- 2 1/2 cups whole wheat pastry flour (or half whole wheat, half unbleached all-purpose)
- 2 tsp. dried lemon peel
- 2 tsp. ground ginger
- 1 tsp. cinnamon
- 1 tsp. baking soda
- 1/2 tsp. sea salt
- 1/2 tsp. ground cloves
- 1/4 tsp. ground mace
- 1/2 cup raisins (optional)
- 1/2 cup chopped walnuts (optional)
Preheat oven to 350 degrees. Blend oil, molasses, maple syrup and
orange juice in large mixing bowl. Sift together dry ingredients, then
add raisins and nuts (if using). Whisk dry ingredients into wet until
thoroughly mixed (but don't overdo it). Pour batter into oiled 13 x 9"
pyrex dish. Bake about 30 minutes, or until a toothpick tests clean.
