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Gingerbread Cake Recipe with Maple Whipped Cream


Wow! Only one more week of our healthy Christmas series! It seems like Gingerbread is a classic Christmas treat. This version is a soaked version of gingerbread made from white whole wheat flour and topped off with maple whipped cream. If you’ve never made a soaked bake good, don’t worry. It is super easy. The reason for the soaking is that wheat contains something called phytic acid. Phytic acid blocks the absorption of nutrients and also inhibits digestion. By soaking the wheat in yogurt or buttermilk for 12-24 hours, the phytic acid is reduced, therefore allowing your body to absorb the maximum amount of the nutrients. When I first started trying this technique I was very afraid to let it sit out on the counter like that, for fear that it would make us sick once we ate it. But, I have been using this technique for a while now and we have never had any problems with it.

I found the amazing recipe for maple whipped cream over at The Nourishing Gourmet. I scaled back the recipe and whipped 3 tablespoons of cream and then gently folded in a teaspoon of grade b maple syrup. It truly was delicious!

Gingerbread
from Nourishing Traditions
serves 4-62/3 cup flour
1/2 cup yogurt or buttermilk
3 tablespoons butter, softened or melted
3 tablespoons sucanat
1 tablespoon +  1 teaspoon molasses
1 egg yolk
1/4 teaspoon cinnamon
1/2 teaspoon ground ginger
1/8 teaspoon ground nutmeg
1/4 teaspoon dry mustard
1/8 teaspoon sea salt
1/2 teaspoon baking powder

Mix the flour and yogurt in a bowl and cover with a towel. Let it sit out on the counter for 12-24 hours.
Preheat oven to 350. Stir in remaining ingredients and divide between 4 greased, 8 ounce ramekins or self standing baking cups. Bake at 350 for 20-25 minutes, or until a toothpick inserted in the center comes out clean.

Let cool and serve with maple whipped cream.

See you soon,


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