One of my favorite flavors of all time is that of gingerbread. The combination of clove and molassess is a match made in heaven.
Gingerbread is so spicy and not overly sweet which makes it the perfect dessert for me.
I experimented a lot this winter with cooking and baking with bourbon and rum. This is one of those experiments and it turned out to be a favorite.
Andrea’s Rum Gingerbread
- 1C Whole Wheat Pastry Flour
- 1C Unbleached All-Purpose Flour
- 1tsp Baking Soda
- 1 1/2tsp Baking Powder
- 1 1/2tsp Ground Cinnamon
- 1/4tsp Ground Allspice
- 1/2tsp Ground Clove
- 1/2tsp Ground Ginger
- 1tsp Grated Fresh Ginger
- 2TBSP Brown Sugar
- 1/2C Unsweetened Coconut Milk (the kind found in the dairy aisle)
- 1/4C Rum
- 1/2C Molasses
- 2TBSP Light Olive Oil
Preheat oven to 375 and spray a square baking dish (9×9) with oil or nonstick spray.
In a large mixing bowl combine all dry ingredients and whisk together. In a medium sized mixing bowl combine wet ingredients and whisk.
Gently pour the wet mixture into the dry mixture and stir. The batter will be slightly thick and sticky.
Pour gingerbread batter into the greased baking dish and place in oven. Bake for about 15-20 minutes or until a toothpick inserted in the center comes out clean.
Remove from oven and allow to cool for about five minutes before cutting. Serve and enjoy!
I tend to lean more towards the clove and molasses flavor so if you would like more ginger punch, feel free to add in some more.
You can use your favorite nondairy milk of choice or regular milk if you have it.
Perfect for a party or just a lazy Sunday at home.
Have fun guys, and remember, always play with your food! Enjoy!