Recipe: Gingerbread with Honey

Recipe: Gingerbread with Honey Nutmeg Whipped Cream

What could be better than a warm piece of gingerbread on a blustery day? A warm piece of gingerbread with honey nutmeg whipped cream on top, of course!  This gingerbread can be made gluten or grain free, and applesauce replaces most of the butter in the recipe. The whipped cream is made with raw cream, sweetened with honey, and spiced with nutmeg. It’s a family favorite at our house this time of year, and a fun dessert that has a bit of old-fashioned flare.
Full of simple, healthy ingredients, this gingerbread is a dessert you don’t have to feel guilty about. You can use organic wheat flour or a gluten free blend, or a combination of coconut and almond flours for a grain free option. Molasses (check out the benefits of molasses!) and freshly-grated ginger give this cake its ginger-snap flavor, and applesauce replaces most of the fat in the cake. The whipped cream tops this perfectly, a cool and creamy addition sweetened with raw honey and spiced with a touch of nutmeg. It’s as easy to make as brownies, a fun change of pace for dessert!

Gingerbread with Honey-Nutmeg Whipped Cream

Ingredients:
Cake:
1 1/2 cup organic wheat flour, OR 1 cup gluten free flour substitute, OR 1 cup almond flour and 1/2 cup coconut flour for grain free.
1/4 cup organic cane sugar
1/2 cup organic unsulphered blackstrap molasses
1/2 cup organic, apples-only applesauce
2 Tablespoons raw butter, softened
1 large organic, free range egg
1 Tablespoon freshly grated, organic ginger root
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmet
1/2 teaspoon ground clove
1/2 teaspoon non-aluminum baking powder
1/2 teaspoon baking soda
Whipped Cream:
2 cups organic, raw cream
1/3 cup raw honey
1 teaspoon ground nutmeg
Looking for quality real food ingredients? Be sure to the check out the Village Green Marketplace!

Directions:
1. Preheat oven to 350 degrees, grease an 8×8 inch baking pan.
2. In a mixing bowl, combine all the ingredients for the cake and mix well.
3. Pour the batter into the greased pan, and bake for 35 to 40 minutes or until a toothpick inserted in the center of the cake comes out clean.
4. Prepare the whipped cream:  Beat the raw cream until it thickens. Once it begins to thicken, drizzle the honey into the bowl as you continue to beat the cream.  When the whipped cream reaches the desired consistency, sprinkle in the nutmeg and beat a few seconds more, until combined.
5. Top the gingerbread with a generous dollop of whipped cream, and garnish with a touch of ground nutmeg