Monday, January 24, 2011

Oatmeal Gingerbread

I have had an extended craving for gingerbread through the holiday season. I was dying to put together a recipe that married the crunchy texture of oatmeal with the wonderful spiciness of gingerbread.

I used a base recipe for a quick bread that is now my FAVORITE go-to recipe to make a sweet treat. The recipe is adapted from, providing both sugar and non-dairy modifications.

I don't encourage people to use my recipes but really if you have 20 minutes, you have to try this one!!!

Oatmeal Gingerbread


1 cup white whole wheat flour
1/2 cup old-fashioned oatmeal (not instant)
3/4 cup sugar or 4 packets of Splenda + 2 packet Stevia
1/6 cup barley malt or molasses
1/2 package of instant  sugar free vanilla pudding mix (powder)
1/4 tsp baking soda
3/4 tsp baking powder
1/4 tsp salt
1/4 cup egg white
1/2 cup unsweetened vanilla almond milk
1/2 cup vanilla soy milk
1/2 tsp vanilla
1/4 cup vegetable oil
11/4 tbsp ground ginger
1 dash of ground cinnamon
1 dash of ground clove

(1) Preheat oven to 325 degrees F. Grease one 9x5 inch baking pans or a mini-loaf pan.
(2) In a large mixing bowl, combine the flour, oatmeal, sugar substitutes, pudding mix, baking soda, baking powder, salt, and spices.
(3) In a separate medium sized mixing bowl, whisk together the milk, oil, barley malt (or molasses), egg whites, and vanilla. Stir the milk mixture into the flour mixture until smooth. Do not over mix.
(4) Bake 1 hour in the oven, or until a toothpick inserted into the center comes out (mostly) clean.
(5) Remove the bread from the oven and cool for 10 minutes before cutting.
Note: since this is a pudding-based recipe, the bread will not fully set until after the 10 minutes of cooling time.

This is wholesome goodness, that I feel, not only can but rather should be enjoyed year round. I might have to bake it again tomorrow.

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