Fresh Gingerbread Squares

• Vegetarian

• Produce

  • 2 tbsp Ginger, fresh

• Refrigerated

  • 1 tbsp Egg, large

• Condiments

  • 1/2 cup Molasses

• Baking & Spices

  • 3/4 tsp Baking soda
  • 1 tsp Cinnamon, ground
  • 1/4 cup Granulated sugar
  • 1/8 tsp Kosher salt
  • 1 tbsp Powdered sugar
  • 2 1/3 oz Teff flour
  • 4 oz Whole wheat flour

• Oils & Vinegars

  • 1/3 cup Canola oil
  • 1 tbsp Cooking spray

• Dairy

  • 1/2 cup Buttermilk, low-fat

• Beer, Wine & Liquor

  • 1/4 cup Oatmeal stout beer

Found on myrecipes.com

Description

Directions

• Preheat oven to 350°F. 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.