Wednesday, March 2, 2011

Guinness Gingerbread Recipe

A great friend of mine came to visit me from London a few weeks ago and true to form upon arrival, he had newest Nigella Lawson cookbook in hand. For all of you who don't know who Nigella is... in the simplest explanation, she is England's "Martha Stewart". It just so happens that every recipe that I have tried from any of her cookbooks, comes out outstanding! The only trouble is, all of the measurements are metric! AKK- break out your conversion charts folks its time to bake! So of course everything she makes uses butter and oil and all sorts of ingredients I cannot eat, so the recipe below has been adapted to be a healthier, lighter and dairy free version. I hope you enjoy! These would make a great Saint Patty's day treat topped with green cream cheese frosting!

(PS. I did all the conversions for you... YOU ARE WELCOME!) Thanks again Jonny for this wonderful library of cookbooks, these and teaching me how to be a Domestic Goddess!

Guinness Gingerbread
Adapted from Nigella's recipe

Makes 1 9x13 Dish
1 1/4 sticks 10 (tablespoons) earth balance
1 cup honey
1 cup (packed) brown sugar
1 cup stout (such as Guinness)
2 teaspoons ground ginger
2 teaspoons ground cinnamon
1/2 teaspoon ground all-spice
2 cups whole wheat flour
1 teaspoon salt
2 teaspoons baking soda
1 1/4 cups toffuti sour cream
2 eggs
1 teaspoon vanilla

Preheat your oven to 325˚F. Spray a 9x13" pan with Pam. Put the earth balance, honey, brown sugar, stout, ginger, cinnamon and all-spice into a pan and melt gently over a low heat. Take off the heat and pour into a bowl of a stand mixer fitted with the whisk attachment. On low speed pour in the flour, salt and baking soda. Whisk in the toffuti sour cream, eggs and vanilla. Pour batter into your prepared pan, and bake for about 45 minutes. Let the gingerbread cool before cutting into slices or squares.

NOTE: If you are feeling crazy, top your cooled ginger bread with some cream cheese frosting. Now that's living!

1 comment:

  1. This looks delicious!

    Who would've thought 1 cup of dark beer could play such a wonderful role in gingerbread. And there's still enough beer left for the baker.


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