Best 5 Whole Wheat Gingerbread Recipes
Indulge in the delightful symphony of flavors and aromas with our curated collection of whole wheat gingerbread recipes. Embark on a culinary journey that blends the wholesome goodness of whole wheat flour with the warmth of ginger, nutmeg, and cinnamon. Discover the classic Whole Wheat Gingerbread recipe, a timeless treat that embodies the spirit of the holidays. Delight in the moist and tender crumb, perfectly complemented by a sprinkling of powdered sugar. For a touch of elegance, try the Orange-Scented Whole Wheat Gingerbread, where citrusy notes dance harmoniously with the spices. If you prefer a gluten-free option, the Gluten-Free Whole Wheat Gingerbread offers a delicious alternative, ensuring everyone can savor the joys of this festive delicacy. And for those who love a little extra indulgence, the Chocolate Chip Whole Wheat Gingerbread is a decadent treat that combines the irresistible flavors of chocolate and gingerbread.
Here are our top 5 tried and tested recipes!
WHOLE WHEAT GINGERBREAD
Gingerbread is an old favorite because it's simple to make. I learned that pioneers served gingerbread with meals, but now it's considered a dessert! Serve hot or cold, with a dollop of whipped or ice cream.
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 12-15 servings.
Number Of Ingredients 12
Steps:
- In a large bowl, beat molasses, honey, oil and eggs until well-mixed. Combine dry ingredients and add alternately with the milk to the egg mixture. Pour batter into a greased 13x9-in. baking pan. Bake at 350° for 45-50 minutes or until a toothpick inserted in the center comes out clean. Serve warm or at room temperature with chilled whipped cream.
Nutrition Facts : Calories 324 calories, Fat 13g fat (2g saturated fat), Cholesterol 47mg cholesterol, Sodium 276mg sodium, Carbohydrate 48g carbohydrate (28g sugars, Fiber 3g fiber), Protein 6g protein.
GINGERBREAD PANCAKES (HEALTHY, WHOLE WHEAT, AND LOW-FAT)
These great little pancakes taste just like christmas! They are packed full of fibre from the ww flour and oat bran, iron from the molasses, and good fat from the pecans! Enjoy!
Provided by I Cant Believe Its
Categories Breakfast
Time 30m
Yield 8-10 Pancakes, 4-5 serving(s)
Number Of Ingredients 17
Steps:
- Mix together dry ingredients. (You can do this the night before).
- In a separate bowl, mix the wet ingredients and brown sugar then add to the dry, mixing until just moist, folding in pecans and cranberries.
- If using cranberries, prepare as follows: Thaw if frozen. Cut in halves and place in bowl with sprinkle of white sugar. Toss in sugar then fold into pancake batter with pecans. (This cuts the tartness).
- Let stand for five minutes **Don't skip this step.
- Heat GREASED griddle to 350 while the pancake batter is standing.
- Pour pancake batter onto griddle, and lightly spread outwards with a spatchula. Due to the molasses, this batter can thicken quite a bit.
- Flip when bubbles form on top of pancake and edges are dry. Enjoy with maple syrup, caramel sauce, pear sauce, or applesauce.
WHOLE WHEAT GINGERBREAD PANCAKES
This tastes like dessert for breakfast. Top with some whipped cream for a real treat and a happy start to your day.
Provided by Geema
Categories Breakfast
Time 35m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Whisk first 6 ingredients in a large bowl to blend.
- Whisk apple juice concentrate, water, butter and eggs in a medium bowl to blend.
- Add to dry ingredients, whick batter just until blended.
- Heat heaby griddle or skillet over medium-high heat; brush with some oil or butter.
- Pour batter by 1/3 cupfuls onto griddle, spacing 2 inches apart.
- Cook until pancakes are golden brown, about 3 minutes per side.
- Transfer to plate and keep warm in low oven while making the rest of the pancakes.
- Serve with butter, maple syrup or apple butter.
WHOLE WHEAT GINGERBREAD CAKE
This is a wonderful dark moist gingerbread, adapted from Recipes from the Old Mill, by Myers/Lind, a cookbook for baking with whole grains.
Provided by Quail Trails
Categories Dessert
Time 1h5m
Yield 1 8inch square cake
Number Of Ingredients 12
Steps:
- Cream butter, gradually add brown sugar and beat until fluffy.
- Add egg and beat well.
- Mix in molasses.
- Mix dry ingredients together, add gradually to mixture.
- Add boiling water and stir until batter is smooth, mixture will be thin.
- Pour into greased and floured 8" square baking pan.
- Bake at 350 degrees for 40-45 minutes, until edges are starting to pull away from pan and toothpick inserted in center of cake comes out clean.
WHOLE WHEAT PUMPKIN GINGERBREAD
I am adapting this from Pumpkin Gingerbread on Allrecipies, so I can have the nutritional evaluation with whole wheat instead of white flour and brown sugar.
Provided by Amethyst42
Categories Lunch/Snacks
Time 1h10m
Yield 2 loaves, 24 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease two 9x5 inch loaf pans.
- In a large mixing, combine sugar, oil and eggs; beat until smooth. Add water and beat until well blended. Stir in pumpkin, ginger, allspice cinnamon, and clove.
- In medium bowl, combine flour, soda, salt, and baking powder. Add dry ingredients to pumpkin mixture and blend just until all ingredients are mixed. Divide batter between prepared pans.
- Bake in preheated oven until toothpick comes out clean, about 1 hour.
Tips:
- For the best texture, use a combination of all-purpose and whole wheat flour. Whole wheat flour adds a nutty flavor and chewy texture, while all-purpose flour helps to keep the gingerbread light and fluffy.
- Use fresh grated ginger for the best flavor. Grating your own ginger ensures that you get the most intense flavor from the spice.
- Don't overmix the batter. Overmixing can make the gingerbread tough.
- Bake the gingerbread in a preheated oven. This will help to ensure that the gingerbread cooks evenly.
- Let the gingerbread cool completely before frosting it. This will help to prevent the frosting from melting.
Conclusion:
This whole wheat gingerbread recipe is a delicious and festive holiday treat. It's perfect for Christmas, Hanukkah, or any other winter celebration. It's also a great way to use up leftover molasses. Enjoy!
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