I've been making various versions of breakfast bread s for years now and lately, this has been one of my roomies favorites, so I make a batch every couple of days. My breakfast breads are not very sweet, so feel free to add more sweetener or some sugar. I use Kal Stevia Powde r in all of my sugar free baking.
I like to make these a whole meal with the addition of lentils and zucchini. You could use another bean and yellow squash in place of zucchini.
Sugar Free Gingerbread
1 lb dry barley ground into flour (around 3 ½ cups)
1 tablespoon baking powder
3 tablespoons cinnamon
¼ teaspoon each nutmeg, cloves and cardamom
¼ teaspoon salt
1 scant teaspoon Kal Stevia Powder
2 cups cooked lentils
5 small, 3 medium or 2 large zucchinis
1 ½ cups water
½ cup olive oil
3 tablespoons molasses
3 tablespoons fresh ginger
2 teaspoons vinegar
Pre-heat oven to 375
Grind the flour, place in large bowl with the dry ingredients
In a large blender, add the rest of the ingredients and blend until totally smooth
Make a well and pour wet ingredients into the dry ingredients.
Mix very well
Grease a 9 by 13 pan and bake for 1 hour, rotating pan halfway through
It is VERY important to let these cool completely before eating so the stevia flavor has a chance to settle down and mingle with the spices and moisture from the veggies/beans. The taste changes completely!
I've been thinking of playing around with spinach .. it has a nice viscosity when it's cooked that reminds me a bit of oil.. so we'll see. I get SUCH cheap spinach at Haymarket so it would be nice to see how it works.
You could definite replace the vinegar with juice of half a lemon and add some lemon zest to this recipe, plus the addition of walnuts or other nuts would be delightful.