Recipenet "German Chocolate Gingerbread"

Recipes for Natural Health
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GERMAN CHOCOLATE GINGERBREAD
VG, WF, SF

Yield: 16 servings

Ingredients

2 cups spelt flour OR whole wheat flour
1 tsp ground cinnamon
1 tsp 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 oz unsweetened baking chocolate
1 tbs grated ginger root

Directions

In a medium bowl, thoroughly combine all the dry ingredients.

On low heat, dissolve the chocolate in the oil. 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. Put the batter into two 18 cm (7 inch), lightly oiled, pie pans or round cake tins.

Bake at 375 F (190 C) for 30 to 35 minutes, or until a toothpick inserted in the middle comes out dry. Cool on racks and serve at room temperature.

VARIATIONS

Before baking, sprinkle sand sugar over the top for decoration. Sand sugar is a white granular sugar used for cookie and cake decoration; it often comes in mixed or single colours.
Ordinary white liquid honey may be used in place of buckwheat honey.

Recipe published: Winter, 1999

Visitor Comments

October 27, 2008|

Donna, N.Y., United States:

"I had to change a couple of ingredients; MimicCreme (almond based) for yogurt as I can't have dairy either...and I used a GF mix instead of spelt; but aside from a very soft texture, this was delicious! I imagine it would have a better texture with the spelt flour. I also just used an 8x8 inch baking dish instead of two 7 inch pans. Thanks!"

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