![\"einkorn](\"https:\/\/nourishedkitchen.com\/wp-content\/uploads\/2023\/11\/einkorn-gingerbread-featured2.jpg\")
<\/figure>\n\n\n\nA favorite on our winter table, this recipe makes an old-fashioned gingerbread cake. It is deliciously moist and light, with an intense gingery flavor touched by other favorite cold-weather spices. <\/p>\n\n\n\n
Einkorn's soft texture and rich flavor make it the perfect foundation for gingerbread, and a pop of candied ginger adds a pleasant surprise.<\/p>\n\n\n\n
\nWhy You'll Love This Recipe<\/h2>\n\n\n\n
Why You'll Love This Recipe<\/h2>\n\n\n\n\n- This einkorn gingerbread recipe is easy to make<\/strong> and rich with ginger and other sweet spices for a deep flavor. <\/li>\n\n\n\n
- We use fresh ginger<\/strong> in this recipe, which gives the gingerbread a beautiful, vibrant note<\/strong>.<\/li>\n\n\n\n
- Candied ginger amplifies the spicy notes<\/strong> in the recipe while also providing a pop of texture<\/strong>.<\/li>\n\n\n\n
- Einkorn is an ancient grain<\/strong> (like nature's original wheat) with a delicious flavor, soft texture, and rich nutritional profile.<\/li>\n\n\n\n
- It's easy to make ahead<\/strong> and take to your a winter- or holiday-themed potluck.<\/li>\n<\/ul>\n<\/div><\/div>\n\n\n\n
What's in it?<\/h2>\n\n\n\n\n- Einkorn wheat<\/strong> is an ancient grain with a rich, complex flavor. It has more beta carotene, vitamins, and minerals than modern wheat and is also richer in protein. It makes excellent quick breads and pastries because of its delicate and soft texture. While it comes at a slightly extra cost, its flavor and nutritional profile more than comprise it.<\/li>\n\n\n\n
- Sugar<\/strong> gives the gingerbread cake a little sweetness. Opt for minimally processed sugar, such as rapadura or sucanat, because they retain a high mineral content. They also have a richer and more balanced flavor.<\/li>\n\n\n\n
- Ginger<\/strong> gives this treat its flavor. We use two varieties: fresh ginger as well as candied ginger. Grated fresh ginger is rich in aromatic compounds that lend a vibrant flavor to the gingerbread, while candied ginger gives it texture.<\/li>\n\n\n\n
- Warming spices <\/strong>such as cinnamon, cloves, and cardamom give gingerbread depth and bring balance to ginger's flavor. You can also substitute spice mix, such as pumpkin spice, for the individual spices.<\/li>\n\n\n\n
- Molasses<\/strong> lends both light sweetness and depth of flavor to einkorn gingerbread. Opt for light, unsulphured molasses for the best flavor. It is also a mineral-rich sweetener and is packed with iron, calcium, selenium, and other micronutrients.<\/li>\n\n\n\n
- Butter and eggs <\/strong>add richness and support the structure of the cake. If you prefer, melted coconut oil is a good stand-in for butter in this recipe. <\/li>\n\n\n\n
- Buttermilk<\/strong> provides the liquid component to the recipe, and it also brings acidity and helps the cake rise.<\/li>\n\n\n\n
- Baking soda<\/strong> provides the leavening that makes the cake spring up in the oven, producing a delicate, spongy texture. <\/li>\n<\/ul>\n\n\n\n
Recipe Tips<\/h2>\n\n\n\n\n- Line your pan with parchment paper<\/strong> to prevent sticking. Even if you grease and flour your baking dish, the gingerbread may stick. Parchment paper is a good fix.<\/li>\n\n\n\n
- Use the right type of molasses<\/strong>. Light molasses works best because it is sweeter with a softer flavor. Avoid blackstrap molasses, which tends to taste bitter.<\/li>\n\n\n\n
- Einkorn flour is tricky<\/strong> to work with and needs less liquid and fat than regular wheat flour. Don't be alarmed if your batter seems too thick or too sticky, as this is normal for einkorn.<\/li>\n\n\n\n
- Since einkorn's gluten structure is weak<\/strong>, you can't overmix the batter. So, you can make it by hand with a wooden spoon and a large mixing bowl, or you can toss the ingredients into your stand mixer (or even a high-speed blender), and it'll take even less time.<\/li>\n\n\n\n
- Freshly ground spices<\/strong> will give the cake a more intense and richer flavor. Using pre-ground spices is fine, but grinding them fresh releases more essential oils into your baked goods. And that means better, bigger flavor.<\/li>\n\n\n\n
- Toss the candied ginger <\/strong>or any other dried fruit you're using in a little flour before folding it into the batter. That way, it won't sink to the bottom of the pan while it cooks.<\/li>\n\n\n\n
- Use a cooling rack<\/strong>. Like other cakes, gingerbread will continue to cook once it's out of the oven. A cooling rack helps it cool more evenly and prevents fogginess.<\/li>\n<\/ul>\n\n\n\n\n
Serving Suggestions<\/h2>\n\n\n\n
Consider serving einkorn gingerbread during the holiday season, when the fragrant aroma of ginger and spice is welcome. We like to dust the gingerbread with a little powdered sugar, but you can also slather it with a maple-infused cream cheese frosting, too.<\/p>\n\n\n\n
At the holiday table, I often partner einkorn gingerbread with winter drinks such as wassail<\/a> or hot mulled cider<\/a>, although a hot cup of coffee or tea works fine. <\/p>\n\n\n\nYou can also serve it on a wintertime dessert tray with other favorite treats such as Maple Gingerbread Cookies<\/a>, Einkorn Cookies<\/a>, or even a Maple Pecan Pie<\/a>. <\/p>\n<\/div><\/div>\n\n\n
What's in it?<\/h2>\n\n\n\n\n- Einkorn wheat<\/strong> is an ancient grain with a rich, complex flavor. It has more beta carotene, vitamins, and minerals than modern wheat and is also richer in protein. It makes excellent quick breads and pastries because of its delicate and soft texture. While it comes at a slightly extra cost, its flavor and nutritional profile more than comprise it.<\/li>\n\n\n\n
- Sugar<\/strong> gives the gingerbread cake a little sweetness. Opt for minimally processed sugar, such as rapadura or sucanat, because they retain a high mineral content. They also have a richer and more balanced flavor.<\/li>\n\n\n\n
- Ginger<\/strong> gives this treat its flavor. We use two varieties: fresh ginger as well as candied ginger. Grated fresh ginger is rich in aromatic compounds that lend a vibrant flavor to the gingerbread, while candied ginger gives it texture.<\/li>\n\n\n\n
- Warming spices <\/strong>such as cinnamon, cloves, and cardamom give gingerbread depth and bring balance to ginger's flavor. You can also substitute spice mix, such as pumpkin spice, for the individual spices.<\/li>\n\n\n\n
- Molasses<\/strong> lends both light sweetness and depth of flavor to einkorn gingerbread. Opt for light, unsulphured molasses for the best flavor. It is also a mineral-rich sweetener and is packed with iron, calcium, selenium, and other micronutrients.<\/li>\n\n\n\n
- Butter and eggs <\/strong>add richness and support the structure of the cake. If you prefer, melted coconut oil is a good stand-in for butter in this recipe. <\/li>\n\n\n\n
- Buttermilk<\/strong> provides the liquid component to the recipe, and it also brings acidity and helps the cake rise.<\/li>\n\n\n\n
- Baking soda<\/strong> provides the leavening that makes the cake spring up in the oven, producing a delicate, spongy texture. <\/li>\n<\/ul>\n\n\n\n
Recipe Tips<\/h2>\n\n\n\n\n- Line your pan with parchment paper<\/strong> to prevent sticking. Even if you grease and flour your baking dish, the gingerbread may stick. Parchment paper is a good fix.<\/li>\n\n\n\n
- Use the right type of molasses<\/strong>. Light molasses works best because it is sweeter with a softer flavor. Avoid blackstrap molasses, which tends to taste bitter.<\/li>\n\n\n\n
- Einkorn flour is tricky<\/strong> to work with and needs less liquid and fat than regular wheat flour. Don't be alarmed if your batter seems too thick or too sticky, as this is normal for einkorn.<\/li>\n\n\n\n
- Since einkorn's gluten structure is weak<\/strong>, you can't overmix the batter. So, you can make it by hand with a wooden spoon and a large mixing bowl, or you can toss the ingredients into your stand mixer (or even a high-speed blender), and it'll take even less time.<\/li>\n\n\n\n
- Freshly ground spices<\/strong> will give the cake a more intense and richer flavor. Using pre-ground spices is fine, but grinding them fresh releases more essential oils into your baked goods. And that means better, bigger flavor.<\/li>\n\n\n\n
- Toss the candied ginger <\/strong>or any other dried fruit you're using in a little flour before folding it into the batter. That way, it won't sink to the bottom of the pan while it cooks.<\/li>\n\n\n\n
- Use a cooling rack<\/strong>. Like other cakes, gingerbread will continue to cook once it's out of the oven. A cooling rack helps it cool more evenly and prevents fogginess.<\/li>\n<\/ul>\n\n\n\n\n
Serving Suggestions<\/h2>\n\n\n\n
Consider serving einkorn gingerbread during the holiday season, when the fragrant aroma of ginger and spice is welcome. We like to dust the gingerbread with a little powdered sugar, but you can also slather it with a maple-infused cream cheese frosting, too.<\/p>\n\n\n\n
At the holiday table, I often partner einkorn gingerbread with winter drinks such as wassail<\/a> or hot mulled cider<\/a>, although a hot cup of coffee or tea works fine. <\/p>\n\n\n\nYou can also serve it on a wintertime dessert tray with other favorite treats such as Maple Gingerbread Cookies<\/a>, Einkorn Cookies<\/a>, or even a Maple Pecan Pie<\/a>. <\/p>\n<\/div><\/div>\n\n\n
Recipe Tips<\/h2>\n\n\n\n\n- Line your pan with parchment paper<\/strong> to prevent sticking. Even if you grease and flour your baking dish, the gingerbread may stick. Parchment paper is a good fix.<\/li>\n\n\n\n
- Use the right type of molasses<\/strong>. Light molasses works best because it is sweeter with a softer flavor. Avoid blackstrap molasses, which tends to taste bitter.<\/li>\n\n\n\n
- Einkorn flour is tricky<\/strong> to work with and needs less liquid and fat than regular wheat flour. Don't be alarmed if your batter seems too thick or too sticky, as this is normal for einkorn.<\/li>\n\n\n\n
- Since einkorn's gluten structure is weak<\/strong>, you can't overmix the batter. So, you can make it by hand with a wooden spoon and a large mixing bowl, or you can toss the ingredients into your stand mixer (or even a high-speed blender), and it'll take even less time.<\/li>\n\n\n\n
- Freshly ground spices<\/strong> will give the cake a more intense and richer flavor. Using pre-ground spices is fine, but grinding them fresh releases more essential oils into your baked goods. And that means better, bigger flavor.<\/li>\n\n\n\n
- Toss the candied ginger <\/strong>or any other dried fruit you're using in a little flour before folding it into the batter. That way, it won't sink to the bottom of the pan while it cooks.<\/li>\n\n\n\n
- Use a cooling rack<\/strong>. Like other cakes, gingerbread will continue to cook once it's out of the oven. A cooling rack helps it cool more evenly and prevents fogginess.<\/li>\n<\/ul>\n\n\n\n\n
Serving Suggestions<\/h2>\n\n\n\n
Consider serving einkorn gingerbread during the holiday season, when the fragrant aroma of ginger and spice is welcome. We like to dust the gingerbread with a little powdered sugar, but you can also slather it with a maple-infused cream cheese frosting, too.<\/p>\n\n\n\n
At the holiday table, I often partner einkorn gingerbread with winter drinks such as wassail<\/a> or hot mulled cider<\/a>, although a hot cup of coffee or tea works fine. <\/p>\n\n\n\nYou can also serve it on a wintertime dessert tray with other favorite treats such as Maple Gingerbread Cookies<\/a>, Einkorn Cookies<\/a>, or even a Maple Pecan Pie<\/a>. <\/p>\n<\/div><\/div>\n\n\n
\n
Serving Suggestions<\/h2>\n\n\n\n
Consider serving einkorn gingerbread during the holiday season, when the fragrant aroma of ginger and spice is welcome. We like to dust the gingerbread with a little powdered sugar, but you can also slather it with a maple-infused cream cheese frosting, too.<\/p>\n\n\n\n
At the holiday table, I often partner einkorn gingerbread with winter drinks such as wassail<\/a> or hot mulled cider<\/a>, although a hot cup of coffee or tea works fine. <\/p>\n\n\n\n You can also serve it on a wintertime dessert tray with other favorite treats such as Maple Gingerbread Cookies<\/a>, Einkorn Cookies<\/a>, or even a Maple Pecan Pie<\/a>. <\/p>\n<\/div><\/div>\n\n\n