Whole Wheat Gingerbread Bars

Elena Butuc

I still had to finish my whole wheat flour supplies and, after several attempts, I discovered this phenomenal gingerbread recipe. Like any other good recipe, it was the result of a mistake. Initially, it was meant to be a fluffly loaf cake made of whole wheat flour, but instead it turned into gingerbread - quick, healthy, loved by the kids and not only. It proved to be better than any loaf cake, so I decided to leave it like that.

Lately I've started adding hemp seeds, the raisins can be replaced with cranberries or other nuts, or you can leave it plain. Anyway you choose to do it, I can assure you it'll be a quick, simple and tasty gingerbread recipe. I must say that whole wheat flour is, indeed, very healthy and the taste and flavour are really special and match perfectly with the gingerbread recipe.

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Ingredients

Metric US

●

Egg

3 pieces

●

Cane sugar

250 g

or any other you prefer

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Olive oil

150 ml

or any other

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Milk

100 ml

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Whole wheat flour

300 g

the quantity may vary, depending on the producer

●

Baking powder

10 g

●

Cinnamon powder

1 tbsp

mix it with ginger powder or other flavours you prefer

●

Raisins

3 tbsp

you can skip or replace with cranberries, nuts, various seeds etc.

●

Salt

0.5 tsp

Step by step

In a bowl, mix together the eggs and sugar cane until they turn into a firm, light-coloured foam.

Little by little, pour the oil in and keep whisking with the mixer.

Stir in the milk, mix for a little while, then stop.

Add in flour, baking soda, cinnamon, ginger and salt, beat with a whisk or the mixer until the mixture is uniform and thick as yogurt.

Depending on the flour producer, the dough might be either too runny or too tight. After incorporating the flour, let rest for 5 minutes, then stir again to check the consistency. Add a little more flour if needed.