Spicy Old-Fashioned Gingerbread

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 I love reading historical fiction. In the books I read the ladies always make sure to have a treat on hand in case visitors drop by and for their children and ‘menfolk’. Gingerbread seems to have been a very popular treat usually topped with applesauce or with whipped cream. I love the flavor of gingerbread and have been working at finding a good recipe for it. I ended up combining a few different recipes and then adding a few things of my own choosing. The results were a delicious cake like treat.

This recipe uses molasses in place of sugar (I used Blackstrap which is less sweet than Old Fashioned). Molasses contains a variety of minerals and can even help increase iron (1).

Spicy Old-Fashioned Gingerbread

6 Tablespoons butter
1 cup molasses (Blackstrap or Old Fashioned)
1/2 cup hot tap water
1/2 teaspoon sea salt
1 teaspoon ground ginger
1 teaspoon cinnamon
1/4 teaspoon ground cloves
1/2 teaspoon nutmeg
1 teaspoon baking soda
1 egg-beaten
2 Cups whole wheat flour or sprouted flour*

Preheat oven to 350 degrees. Generously butter a 9″ square pan.

Melt the butter. Put in a bowl and add the molasses and hot water. Stir to combine. Add the salt, spices and baking soda. Stir well. Add the egg and stir to combine then add in the flour.

You will have a dark and rich batter. Put the batter into the buttered pan. Bake for 30-35 minutes or until toothpick comes out clean and it starts to pull away from the edges. Cut into small squares and serve warm.

This Gingerbread was delicious! I made it as a snack for the girls and they both ended up having seconds (one of them might have even had a third piece when she thought I wasn’t looking). I can see why those ladies in my books made it so often- YUM.

What is your families favorite snack food?

*I planned to use sprouted soft white flour but I didn’t realize that I only had one cup left. So I used the one cup of sprouted flour and one cup of hard white flour. It was a very good combination but because of the phytics (and the fact that I want to eliminate them) I’ll plan to use only sprouted flour next time. FYI- I make my own sprouted flour using these instructions and my oven then grinding it in my hand crank flour mill (okay, let’s be honest. I usually ‘convince’ one of my girls to do the grinding).

This post is a contribution to Real Food Wednesday hosted this week by Kelly the Kitchen Kop.

(1) Source: The Worlds Healthiest Foods

Millie Copper
Millie Copper is a Wyoming wife and mama. After reading Nourishing Traditions in early 2009, her family began transforming their diet to whole, unprocessed, nutrient dense foods—a little at a time while stretching their food dollars. Millie is passionate to share how, with a little creativity, anyone can transition to a real foods diet without overwhelming their food budget. Millie began blogging in late 2009 and has amassed a collection of frugal recipes and methods. Her specialties include cooking with wild game and creating “Stretchy Beans”. Discovering a love of writing, she has penned four books focusing on healthy eating on a budget and is trying her hand at fiction writing. Learn more at MillieCopper.com.


  1. Erin

    >I'm so glad to hear that the Blackstrap worked. I've been looking for a recipe that uses mostly blackstrap for the nutrition aspect!


  2. Millie

    I was pleasantly surprised how well the Blackstrap worked. I had a friend visiting that day and she even thought they were delicious. Even with the Blackstrap they were plenty sweet.

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