Ginger is a warming food and combined with the nutritive molasses for healthy sweetness, makes a great fall treat.
LET’S GET BAKING!
- 1 3/4 cups plus 2 Tbsp gluten-free flour (or grain-free flour substitute)
- 1 1/2 tsp baking soda
- 2 1/4 tsp ground ginger
- 1/2 tsp ground cinnamon
- 1/4 tsp ground cloves
- Pinch of salt
- 5 Tbsp grass-fed ghee, softened at room temperature (organic palm shortening is a great substitute)
- 1 large egg
- 3/4 cup molasses
- 3/4 cup brown sugar
- 3/4 cup cold water
- Optional: ground erythritol or Lakanto for topping
(Gluten-free with grain-free option)
MAKE YOUR OWN LOW-SUGAR “CONFECTIONERS’ SUGAR”
To make a natural healthy alternative to confectioners’ sugar, grind erythritol or Lakanto (monk fruit and erythritol blend sweetener) in a spice grinder until a powder forms. Sprinkle on top of baked goods by using a fine mesh sieve.
MAKE YOUR OWN LOW-SUGAR “BROWN SUGAR”
To make a low-sugar version of light brown sugar, replace one cup of brown sugar with one cup of Lakanto sweetener (ground after measuring) and mix with one tablespoon of unsulphured molasses until completely combined. For a dark brown sugar, replacement, use two tablespoons of unsulphured molasses. I recommend using an electric beater to achieve the best consistency with the most ease.
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What’s your favorite way to enjoy molasses gingerbread? Share in the comments below!