Local and Seasonal Recipes, Menus and More 
  Triple Gingerbread with Emmer Flour



What's Fresh


Cooking Classes

Conscientious Carnivore

Eat Local Challenge

Keep Track Chart

Farmers Markets


In the News


Contact Us

The Illegal Jam Company on Facebook



1/2 cup oil
3/4 cup maple syrup
1/4 cup molasses or cane syrup
1 egg
1 Tablespoon grated fresh ginger
2 Tablespoons finely minced crystallized ginger
1 1/4 cup emmer flour
1 teaspoon baking soda
½ teaspoon salt
1 teaspoon dried ginger
¼ cup very hot water

Preheat over to 350 degrees. Oil an 8x8 pan.
Mix oil, maple syrup and molasses. Add egg and beat until mixture lightens.
Stir in grated fresh ginger and the minced crystallized ginger. Set aside.
In a separate bowl, combine flour, baking soda, salt and dried ginger.
Add dry ingredients to wet ingredients, stirring until almost completely combined.
Add hot water and stir until batter is smooth. Pour into prepared pan.
Bake 20-30 minutes until the center is firm and edges begin to brown.
Cool before cutting.
Cover leftovers.

Copyright © 2017 Stefanie Samara Hamblen