Gingerbread

Source: King Arthur Flour Whole Grain Baking

2 1/4 cups (9 ounces) traditional whole wheat flour or whole wheat pastry flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground ginger
1 teaspoon cinnamon
1/2 cup (1 stick, 4 ounces) unsalted butter, melted
1/4 cup (1 3/4 ounces) brown sugar corn syrup (I used Golden syrup)
1 large egg
3/4 cup (9 ounces) molasses
1 cup (8 ounces) buttermilk
1/2 cup (3 1/4 ounces) minced crystallized ginger

Preheat oven to 350ºF. Grease and flour a 9-inch-square pan.

Whisk together the flour, baking soda, salt, ginger and cinnamon in a medium bowl. Stir together the butter, sugar, corn syrup, egg, molasses and buttermilk in a large mixing bowl. Stir in the flour mixture until the batter is evenly moistened. Stir in the crystallized ginger. Pour the batter into the prepared pan. Bake until the center is set, 45-50 minutes. Remove from the oven an cool on a rack for 15 minutes. Serve warm, with whipped cream if desired.

Nutritional Information Per Serving (1/16 cake): 17g whole grains, 211 cal, 7g fat, 3g protein, 14g complex carbs, 22g sugar, 2g dietary fiber, 10mg cholesterol, 195mg sodium, 178mg potassium, 64RE vitamin A, 1mg vitamin C, 1mg iron, 49mg calcium, 87mg phosphorous.

I talked about this recipe HERE.