alteRecipes.com recipe
derived from Heidi Swanson's
Super Natural Cooking
(Celestial Arts, 2007, page 189)
| 1. | soy butter | 1 cup |
| water | ½ cup | |
| blackstrap molasses | ¾ cup | |
| honey | ¾ cup | |
| cane sugar | 1 cup | |
| 2. | white whole wheat flour | 3 cups |
| baking soda | 1 ½ teaspoon | |
| sea salt | to taste | |
| ground ginger | ½ teaspoons | |
| ground cinnamon | 1 Tablespoon | |
| ground allspice | ½ teaspoon | |
| ground cloves | ¼ teaspoon | |
| ground cloves | ¼ teaspoon | |
| 3. | eggs | 3 large |
| soy milk | ½ cup | |
| fresh ginger | 2-inch piece grated |
1. In a small pot over medium heat combine the soy butter, water, molasses, honey, and sugar. Let the mixture cook, stirring regularly, until everything is totally melted (including the sugar) and well blended, about 20 minutes. Then remove the pot from the heat and allow the mixture to cool.
Preheat your oven to 325° and grease three loaf pans with your preferred greasing agent.
2. In the bowl of a stand mixer combine all the dry ingredients and mix them thoroughly.
3. Pour the cooled sticky and buttery mixture into the stand mixer bowl. Add the eggs and the milk to the bowl and mix thoroughly. Add the grated ginger and mix thoroughly.
Pour equal amounts of the batter into the three loaf pans and bake for 55 minutes, or until the loaves are loosely set in the center. Let the loaves cool in the pans.