My first hand account of the ongoing search for health and wellness through a conscious focus on nutrition, cooking, ingenuity, and physical exertion. As an active stay at home mother of two young children, I spend large portions of my day in my kitchen inventing new recipes and reinventing old favorites into fun, healthy and delicious meals my whole family loves... especially while on the run... literally.
This is a very basic gingerbread recipe passed down from my mom. I did change a few things, choosing to use all organic whole wheat pastry flour and substituting the 1 egg with soaked chia seeds, but you could easily revert back to the basic original version. This recipe makes a lot of cookies, so they are perfect for a holiday cookie swap, or for giving away as gifts. The thing with gingerbread is that it honestly tastes better and better after each passing day, so if the cookies even last that long, they can be enjoyed for days and made ahead for convenience. This recipe can also be used to make a gingerbread house so long as you have a template to cut the shapes. A few years ago, my husband, son and I made a gingerbread Alamo using this recipe and if I can find the photos, I will be sure to post them. This cookie does have a bit of sugar in it (and butter) but it also has a ton of antioxidant rich spices and molasses, a nutrient dense sweetener. Plus they are just delicious and will make your house smell amazing for days.
Whole Wheat Gingerbread
5 C. organic
whole wheat pastry flour
1 tsp. salt
1 C. organic
1 C. organic
1 C. (organic) molasses
1 organic egg,
or 1/3 C. soaked chia seeds
Sift together the flour,
baking soda, salt and spices into a medium bowl. Beat the butter with the sugar
until fluffy and light, then add in the molasses, egg and vanilla. Stir in the flour mixture, a third at a time,
blending well after each addition, to make a soft dough. Wrap the dough in foil and chill for at least
4 hours, or overnight. Roll out the
dough, one quarter at a time to a 1/8-inch thickness on a lightly floured
pastry board. Cut with a 3-inch cookie
cuter. Place, 1 inch apart, on ungreased
cookie sheets. Bake at 350F for about 8
minutes, or until cookies are firm but not too dark. Remove to wire racks with spatula; cool.