Dark and Sticky Gingercake
Nutritional Info
- Servings Per Recipe: 9
- 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
View full nutritional breakdown of Dark and Sticky Gingercake calories by ingredient
Introduction
If your idea of Christmas cake is something dark, tender, rich and sticky, this is for you! Less sugary and fatty than "normal" gingerbread, but just as indulgent. If your idea of Christmas cake is something dark, tender, rich and sticky, this is for you! Less sugary and fatty than "normal" gingerbread, but just as indulgent.Number of Servings: 9
Ingredients
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¾ cup (75 g) Cookin' Greens Kale (or chopped frozen greens)
Juice and zest of 1 orange
3 tbsp ground flaxseed
2 packets stevia (optional)
2 tbsp canola oil
3 tbsp dark brown sugar
2 tbsp maple syrup
½ cup molasses
1 tbsp grated fresh ginger
½ cup flour
¾ cup spelt flour
1/3 cup oats
1 tsp ground ginger
½ tsp cinnamon
¼ tsp cardamom
½ tsp sea salt
½ cup hot coffee
½ tbsp baking soda
2 tbsp minced candied stem ginger (in syrup)
Directions
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.