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Whole Wheat Gingerbread

Now that Thanksgiving is past, I’m thinking it’s time to dive into some holiday baking. Yes? This one’s great, because it’s low in sugar and doesn’t use white flour. So you can feel okay about letting your kiddos eat it before bedtime.

This is another recipe courtesy of my sous chef, the Sweetie Pie, and his sous chef, the Sweet Pea. They like to cook together for church potlucks. They whipped this one together quite quickly and not a crumb was left after the potluck. It must have been pretty tasty.

We did make a few ingredient changes. The original recipe calls for 2 cups white flour and 1/2 cup wheat germ. It seemed silly to use two ingredients when we could use one, so we just used 2 cups of fresh-ground whole wheat flour. It came out very nicely. For this reason, I’ve changed the name from “Gingerbread with Wheat Germ” to “Whole Wheat Gingerbread”.

We also used soured cream in place of the sour milk, just because it’s what we had. By all means, use whatever soured dairy product you have on hand–even yogurt would work.

If you want to be fancy, serve this with a dollop of authentic whipped cream.

Whole Wheat Gingerbread

Source: More with Less by Doris Janzen Longacre


  • 2 cups whole wheat flour
  • 1 tsp baking soda
  • 34 tsp salt
  • 12 tsp cinnamon
  • 1 tsp ginger
  • 14 tsp cloves
  • 14 cup sugar
  • 1 cup buttermilk or sour milk
  • 34 cup molasses
  • 13 cup oil
  • eggsbeaten


See page 284 in More with Less.

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