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Ease of Preparation: Easy
Preparation Time: 15 min
Cook Time: 25-30 min
Servings: 9
Recipe By: Organic Valley Test Kitchen
Other BreadsOther Breakfast & Brunch
Other Desserts
Tummy-Warming Buttermilk Gingerbread
This easy-to-make gingerbread has just the perfect amount of holiday spice to warm your tummy.
Ingredients
1 1/4 cups all-purpose flour
2 teaspoons Simply Organic Ground Cinnamon
1 teaspoon Simply Organic Ground Ginger
1/8 teaspoon ground allspice
1/8 teaspoon Simply Organic Ground Nutmeg
1/2 teaspoon baking soda
1/8 teaspoon sea salt
1/2 cup molasses
1/3 cup sugar
1 stick Organic Valley Unsalted Cultured Butter, melted
1/2 cup Organic Valley Cultured Lowfat Buttermilk, chilled and well shaken
1 Organic Valley Grade A Extra Large Brown Egg
2 teaspoons Simply Organic Ground Cinnamon
1 teaspoon Simply Organic Ground Ginger
1/8 teaspoon ground allspice
1/8 teaspoon Simply Organic Ground Nutmeg
1/2 teaspoon baking soda
1/8 teaspoon sea salt
1/2 cup molasses
1/3 cup sugar
1 stick Organic Valley Unsalted Cultured Butter, melted
1/2 cup Organic Valley Cultured Lowfat Buttermilk, chilled and well shaken
1 Organic Valley Grade A Extra Large Brown Egg
Directions
Preheat oven to 325 degrees. Lightly grease a 9x9x2-inch metal baking pan.
Sift the flour, cinnamon, ginger, allspice, nutmeg, baking soda, and sea salt into a medium-sized mixing bowl.
In a large mixing bowl, whisk together molasses, sugar, melted butter, buttermilk and egg. Fold in the dry ingredients. Pour gingerbread batter into the prepared baking pan.
Place pan on the middle rack of the preheated oven. Bake gingerbread for 25 to 30 minutes, or until an inserted tester comes out clean. Allow cake to cool completely in the pan, placed on a baking rack.
Once cooled, cut into 9 squares.
Sift the flour, cinnamon, ginger, allspice, nutmeg, baking soda, and sea salt into a medium-sized mixing bowl.
In a large mixing bowl, whisk together molasses, sugar, melted butter, buttermilk and egg. Fold in the dry ingredients. Pour gingerbread batter into the prepared baking pan.
Place pan on the middle rack of the preheated oven. Bake gingerbread for 25 to 30 minutes, or until an inserted tester comes out clean. Allow cake to cool completely in the pan, placed on a baking rack.
Once cooled, cut into 9 squares.
Chef Suggestions
Top with homemade Cinnamon Whipped Cream and garnish with candied ginger.
Top with whipped Organic Valley Heavy Whipping Cream and sprinkle with Simply Organic Nutmeg.
Top with whipped Organic Valley Heavy Whipping Cream and sprinkle with Simply Organic Nutmeg.
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Nutrition Facts
As prepared, each serving contains 250 calories, 11g total fat, 50mg cholesterol, 220mg sodium, 35g total carbohydrate and 3g protein.
