Dark And Sticky Gingercake
From jo_jo_ba 12 years ago
- 1 1/2 hours to make
- Serves 9
If your idea of Christmas cake is something dark, tender, rich and sticky, this is for you! Less sugary and fatty than "normal" gingerbread, but just as indulgent.
Ingredients
- ¾ cup (75 g) Cookin' Greens kale (or chopped frozen greens) shopping list
- juice and zest of 1 orange shopping list
- 3 tbsp ground flaxseed shopping list
- 2 packets stevia (optional) shopping list
- 2 tbsp canola oil shopping list
- 3 tbsp dark brown sugar shopping list
- 2 tbsp maple syrup shopping list
- ½ cup molasses shopping list
- 1 tbsp grated fresh ginger shopping list
- ½ cup flour shopping list
- ¾ cup spelt flour shopping list
- 1/3 cup oats shopping list
- 1 tsp ground ginger shopping list
- ½ tsp cinnamon shopping list
- ¼ tsp cardamom shopping list
- ½ tsp sea salt shopping list
- ½ cup hot coffee shopping list
- ½ tbsp baking soda shopping list
- 2 tbsp minced candied stem ginger (in syrup) shopping list
How to make it
- Preheat the oven to 325F, grease a 9" pan.
- In a small, covered saucepan, cook the kale with the orange juice 5 minutes.
- Remove from the heat and transfer to a blender or food processor with orange zest, flaxseed, stevia, canola oil, brown sugar and maple syrup. Puree smooth.
- Add molasses and fresh ginger, blend in well.
- Add flours, oats, ground ginger, cinnamon, cardamom, and salt, pulse in until just combined.
- Stir together the coffee and baking soda, add to the blender or food processor and pulse in.
- Pulse in the stem ginger.
- Bake 45 minutes. Cool completely in the pan before turning out.
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