Dark and Sticky Gingercake
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 9
Ingredients
¾ cup (75 g) Cookin' Greens Kale (or chopped frozen greens)Juice and zest of 1 orange3 tbsp ground flaxseed2 packets stevia (optional)2 tbsp canola oil3 tbsp dark brown sugar2 tbsp maple syrup½ cup molasses1 tbsp grated fresh ginger½ cup flour¾ cup spelt flour1/3 cup oats1 tsp ground ginger½ tsp cinnamon¼ tsp cardamom½ tsp sea salt½ cup hot coffee½ tbsp baking soda2 tbsp minced candied stem ginger (in syrup)
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.
Serving Size: Makes 1 9" pan, 9 1-inch pieces
Number of Servings: 9
Recipe submitted by SparkPeople user JO_JO_BA.
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.
Serving Size: Makes 1 9" pan, 9 1-inch pieces
Number of Servings: 9
Recipe submitted by SparkPeople user JO_JO_BA.
Nutritional Info Amount Per Serving
- Calories: 211.8
- Total Fat: 4.5 g
- Cholesterol: 0.0 mg
- Sodium: 44.4 mg
- Total Carbs: 42.9 g
- Dietary Fiber: 3.0 g
- Protein: 3.6 g
Member Reviews