Gingerbread

When I worked in a bakery in Bellingham, WA I adapted this recipe to be vegan. You can use egg substitute if you wish and soy(butter)milk. Up to you. I think it's great as is. I use a recipe from this book as a guide. 

Gingerbread


Sift the following:
1 c whole wheat pastry flour (you can make pastry flour by putting flour in blender and grinding it up for a minute, it's just a finely ground flour)
1 c white flour
1 t EACH: baking soda, ginger, cinnamon
1/2 t EACH: cloves, nutmeg


Mix the following:
1/2 c brown sugar
2 egg yolks (save the whites for later)
1/2 c canola oil
1/2 c buttermilk (you can make buttermilk) OR plain or vanilla yogurt

In separate bowl, beat 2 egg whites until stiff. 


350 deg. After sifting dry ingredients together, stir in wet ingredients. When thoroughly mixed, fold in beaten egg whites. 


Pour into greased 8x8 or 9x9 pan. Bake 30-35 min. Dust with powdered sugar. 


Frosting (optional)
8 oz softened cream cheese
1/4 t cinnamon
splash or two or three orange juice


Beat together until smooth, spread on cooled gingerbread.