German Chocolate Gingerbread
Wheat Free Recipe
The chocolate used in this German Chocolate Gingerbread recipe is unsweetened baking chocolate. Cookies are spiced nice with cinnamon and ginger and sweetened with orange juice and honey.
2 cups spelt flour OR whole wheat flour
1 teaspoon ground cinnamon
1 teaspoon baking soda
3/4 cup orange juice
1/2 cup yogurt
1/4 cup sunflower oil
1/4 cup dark liquid honey, such as buckwheat
2 ounces unsweetened baking chocolate
1 tablespoon grated ginger root
In a medium bowl, thoroughly combine all the dry ingredients.
On low heat, dissolve the chocolate in the oil. Then put the chocolate-oil mixture into a small bowl and add all the other wet ingredients. Mix well with an electric mixer.
Fold the wet ingredients into the dry, and stir until well mixed. Then put the batter into two 18 cm (7 inch), lightly oiled, pie pans or round cake tins.
Bake at 375 degrees for 30 to 35 minutes, or until a toothpick inserted in the middle comes out dry. Cool German Chocolate Gingerbread on racks and then serve at room temperature.
- Before baking, sprinkle sand sugar over the top for decoration. Sand sugar is a white granular sugar, used for cookie and cake decoration, and often comes in mixed or single colors.
- Ordinary white liquid honey may be used in place of buckwheat honey.
Yield: 16 Servings
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Wheat Free Tip
Unless Baked goods state "wheat free", assume that it contains wheat - this includes white and wholemeal breads and rolls, most rye breads, pizza bases, biscuits, crackers, scones, pretzels, cakes, donuts, puddings, pancakes, pies, sausage rolls and dumplings.
Did you know?
On June 5th of each year, gingerbread lovers celebrate National Gingerbread Day. The term 'gingerbread' originally referred to preserved ginger. Later, it would be referred to as a confection made up of honey and spices. The creator of National Gingerbread Day is unknown and this day is not known as an official national holiday.