Whole Wheat Gingerbread Bars
I still had to finish my whole wheat flour supplies and, after several attempts, I discovered this phenomenal gingerbread recipe. Like any other good recipe, it was the result of a mistake. Initially, it was meant to be a fluffly loaf cake made of whole wheat flour, but instead it turned into gingerbread - quick, healthy, loved by the kids and not only. It proved to be better than any loaf cake, so I decided to leave it like that.
Lately I've started adding hemp seeds, the raisins can be replaced with cranberries or other nuts, or you can leave it plain. Anyway you choose to do it, I can assure you it'll be a quick, simple and tasty gingerbread recipe. I must say that whole wheat flour is, indeed, very healthy and the taste and flavour are really special and match perfectly with the gingerbread recipe.
In a bowl, mix together the eggs and sugar cane until they turn into a firm, light-coloured foam.
Little by little, pour the oil in and keep whisking with the mixer.
Stir in the milk, mix for a little while, then stop.
Add in flour, baking soda, cinnamon, ginger and salt, beat with a whisk or the mixer until the mixture is uniform and thick as yogurt.
Depending on the flour producer, the dough might be either too runny or too tight. After incorporating the flour, let rest for 5 minutes, then stir again to check the consistency. Add a little more flour if needed.
At the end, add in the raisins, nuts or anything else you like and have in the kitchen.
You can also skip, it's up to you.
Transfer the mixture to a classic baking sheet, lined with parchment paper, and spread out over the whole surface.
Bake the gingerbread dough in the preheated oven at 180 degrees C for 20-30 minutes, until it browns nicely.
When removed from the oven, it's still a bit soft but, as soon as it cools down, it becomes firm and dense, just like the classic gingerbread.
Now you can taste it, but make sure you stop on time, it's too good and too flavourful.
Enjoy!
