'Tis the Season for Gingerbread

Even if you don't celebrate Christmas, don't care for all the sale-shopping, tree-lighting, and sleigh-bells-ringing bunga-bunga, you're still going to want to make this gingerbread and intoxicate your anti-consumerist sensibilities with the heady aroma of cinnamon, nutmeg, allspice, clove and ginger.

DISCLAIMER: Preparing this recipe will put you in the holiday spirit.


Spiced Ginger Cakes (adapted from this post on Roost)
Makes 2 tea loaves or 1 standard loaf


1-1/2 cup oat flour (simply grind rolled oats finely in the food processor)
1 cup brown rice flour (or use wheat flour if you aren't worried about gluten)
1/2 teaspoon salt
1/2 teaspoon baking soda
1-1/2 teaspoon ground cinnamon
1-1/2 teaspoon ground nutmeg
1-1/2 teaspoon ground allspice
1/2 teaspoon ground cloves
4 teaspoons ground ginger
3 eggs
1/2 cup molasses (I highly recommend the Wholesome Sweeteners brand)
1/4 cup maple syrup or honey
1/2 cup melted butter (or your preferred baking oil, ie. coconut)

Preheat oven to 350F degrees and lightly grease your baking pans.

Combine dry ingredients in one bowl and wet ingredients in another.  (Note: wait until melted butter cools to room temp before mixing with eggs.  You don't want scrambled eggs!)  Add wet ingredients to the dry and combine with a few swift strokes.  Immediately pour into loaf pan(s) and bake in preheated oven for 40 minutes, until a toothpick inserted comes out clean.  Remove from oven and allow gingerbread to cool at least an hour before attempting to remove from pan(s).  Can be refrigerated up to 4 days, or frozen up to 3 months.