Whole Wheat Gingerbread with Lemon Sauce
This whole wheat gingerbread with lemon sauce recipe is the perfect healthy dessert! The honey-sweetened lemon sauce perfectly complements the sweetly spiced gingerbread.
Ingredients
Maple Gingerbread
- 2 1/4 cups whole wheat flour
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tsp powdered ginger
- 1/2 tsp cinnamon
- 1/4 tsp ground cloves
- 1/3 cup oil
- 1/2 cup maple syrup
- 1/2 cup molasses
- 1/2 cup yogurt
- 2 eggs
Lemon Sauce
- 2 tablespoons cornstarch
- 1 1/2 cups water
- 1/3 cup honey
- 1 egg
- 1/4 cup lemon juice
- 2 teaspoons grated lemon rind from 1 lemon
- 1 tablespoon butter
- dash of nutmeg
Instructions
Make the Gingerbread
- Preheat oven to 350°.
- Grease a 9"x9" baking dish (or 18 muffin tins).
- Combine dry ingredients in a large mixing bowl.
- Combine wet ingredients in a smaller bowl.
- Add wet ingredients to the dry ingredients and mix until well blended.
- Pour into the baking pan and bake about 30 minutes. Bake cupcakes for 20-25 minutes. Serve warm with lemon sauce.
Make the Lemon Sauce
- In a medium saucepan, mix the cornstarch with a small amount of the water; stir until dissolved. Add the remaining water, honey and egg. Blend well and heat over medium heat, stirring until the mixture comes to a boil. Remove from heat and add the rest of the ingredients. Spoon it generously on servings of gingerbread.
