Teff flour is a soft, almost-fluffy whole-grain flour with an intense nuttiness that makes it excellent for baking. But the beauty of fresh gingerbread is finding the perfect texture--delicate yet dense--so we add a bit of hearty whole-wheat flour to give this treat a heftier, more winter-worthy base. Stout beer adds a pleasantly earthy bitterness that complements the molasses, fresh ginger, and cinnamon; any frothy leftovers will pair nicely with a still-warm baked square. If you don't have any stout on hand, simply use 1/4 cup additional buttermilk instead.

Sidney Fry, MS, RD
This Story Originally Appeared On cookinglight.com

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Credit: Jennifer Causey; Food Styling: Catherine Crowell Steele; Prop Styling: Kay E. Clarke

Recipe Summary

active:
10 mins
total:
1 hr 20 mins
Yield:
Serves 12 (serving size: 1 square)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°F.

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  • Weigh or lightly spoon flours into dry measuring cups; level with a knife. Whisk together flours, cinnamon, baking soda, and salt in a large bowl. Whisk together buttermilk, molasses, oil, beer, granulated sugar, ginger, and egg in a medium bowl; add to flour mixture, whisking just until blended.

  • Pour batter into an 8-inch square glass or ceramic baking dish coated with cooking spray. Bake 25 minutes or until a wooden pick inserted in center comes out clean. Cool 45 minutes in pan on a wire rack. Sprinkle gingerbread with powdered sugar; cut into 12 squares.

Nutrition Facts

178 calories; fat 7.2g; saturated fat 0.7g; mono fat 4.2g; poly fat 2g; protein 3g; carbohydrates 27g; fiber 2g; cholesterol 16mg; iron 1mg; sodium 130mg; calcium 56mg; sugars 15g; added sugar 15g.
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