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Wild Gingerbread

From THE WILD VEGAN COOKBOOK
This traditional whole-foods gingerbread is great with wild ginger, and it’s quite straightforward and easy to make.

DRY INGREDIENTS

2 cups (9-1/2 oz). sweet brown rice flour + 1-2/3 cups (8 oz). buckwheat flour (or 17-1/2 oz. any whole grain flour)
1/2 cup flaxseeds, ground
2 tbs. lecithin granules
1-1/2 tsp. wild ginger or commercial ginger, ground
1 tsp. baking soda
1/2 tsp. cream of tartar
1/2 tsp. cinnamon, ground
1/2 tsp. cloves, ground, 1/2 tsp. salt

WET INGREDIENTS

2 cups freshly squeezed orange juice, or other fruit juice
2 tsp. liquid stevia (optional)
1/2 cup corn oil, flaxseed oil, or other vegetable oil

1. Mix the dry ingredients together.

2. Mix the wet ingredients together.

3. Mix the wet and dry ingredients together. Don’t overmix.

4. Press into an oiled baking dish and bake in a preheated 300°F oven 1 hour or until an inserted toothpick emerges clean.
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