German Chocolate Gingerbread
December 21, 1999 Other Contributors
About
Chocolate, orange and spices! A perfect recipe for Christmas! Make with your choice of spelt or whole wheat flour.
Yield: 16 servings
Ingredients
| Spelt flour OR whole wheat flour | 2 cups | |
| Ground cinnamon | 1 tsp | |
| Baking soda | 1 tsp | |
| Orange juice | 3/4 cup | |
| Yogurt | 1/2 cup | |
| Sunflower oil | 1/4 cup | |
| Dark liquid honey, such as buckwheat | 1/4 cup | |
| Unsweetened baking chocolate | 2 oz | |
| Ginger root | 1 Tbsp |
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.
Photo by Credo / Shutterstock.com
Several years ago before we were in blog format we received this comment on the above recipe:
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 8×8 inch baking dish instead of two 7 inch pans. Thanks!”